Why You Should Open Your Restaurant 7 Days a Week in the United States
If you own a restaurant in the United States, closing it just one day a week could mean leaving thousands of dollars on the table. No exaggeration. In the hyper-competitive restaurant industry, every closed day is a day your customers look for alternatives. That means lost revenue, stalled momentum, and limited growth. The real question isn’t whether you can afford to open 7 days a week, but whether you can afford NOT to.
1. Every Closed Day is a Hole in Your Profitability
Think about this: you pay rent, utilities, and fixed costs 7 days a week, but if you only operate 6, you have a day where money keeps going out but none comes in. Fixed costs don’t take a break, and if you want a financially optimized operation, you need to maximize every revenue opportunity.
2. Customers Don’t Wait, They Look Elsewhere
Today’s consumer is impulsive. They want a dining experience, and they want it now. If they choose your restaurant but find it closed, guess what? They’ll go somewhere else. Worse yet, they might like that new place so much that it becomes their go-to spot instead of yours.
3. Tourists and Locals Never Stop Eating
Restaurants in the U.S., especially in cities like Los Angeles, New York, and Miami, have a steady stream of customers all week. Closing a day means turning away potential business and sending them to competitors.
4. Growth Doesn’t Happen with Closed Doors
Many restaurant owners close one day thinking they’re saving on operational costs. In reality, successful restaurants grow by being consistent and available. If the biggest brands can do it, so can you.
5. Your Team Can Work Smarter, Not Harder
Opening 7 days doesn’t mean overworking your staff. It’s about structuring shifts efficiently, rotating employees, and ensuring everyone gets appropriate rest. Many employees prefer flexible schedules and additional earning opportunities rather than being limited to certain days.
6. Delivery and Takeout Are Huge Opportunities
Think Mondays or Tuesdays are slow? Maybe in-house, but not for delivery. Online orders have skyrocketed, and closing means losing a steady stream of revenue from Uber Eats, DoorDash, and other platforms where customers search for food anytime.
7. Stop Leaving Money on the Table
Consider this: if your average ticket is $30 and you close one day with a projection of 200 covers, that’s $6,000 in lost weekly sales. That’s $312,000 a year! And that’s without factoring in customer loyalty and brand growth.
Conclusion: Profitability Never Rests
If you want a thriving restaurant, availability is key. Opening 7 days means more sales, consistency, loyal customers, and stronger cash flow. Don’t let your competitors serve the market that could be yours.
At Athoz, we know operational efficiency is at the heart of a profitable restaurant. If you need tools to optimize costs and maximize revenue, let’s talk!
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