In 2026, restaurant profitability is about rebuilding margin, not chasing a miracle.
Sales are stabilizing and traffic is starting to recover, but operators are still under pressure. Food and labor costs remain high, competition is tighter, and guests are more selective about where and how they spend. Many restaurants are running food costs near 30% of sales and net margins under 10%, which leaves very little room for error.
On Thursday, Feb. 19, at 1 p.m. CT, Restaurant365 Customer Success Manager David Mortensen and industry experts will walk through what profitable operators are doing differently as they plan for 2026. The focus is not theory. It is a practical playbook for using data to make better decisions around food, labor, inventory, and demand.
In this 45-minute session, you will see how operators are turning data into a daily operating tool and using it to make a small number of repeatable moves that add up to real margin improvement across one location or an entire portfolio.
You will learn how to:
Restaurant365 brings together accounting, operations, scheduling, and more in a flexible platform—empowering restaurants to choose the solutions they need and scale with confidence.