Improve profitability during growth by taking control of your costs, streamlining operations, and setting your brand up for long-term success.
Growth feels good. New locations, more staff, higher visibility. But the bigger you get, the easier it is for profit margins to slip through the cracks.
Emerging restaurant brands face a tricky challenge: how do you stay profitable when everything is moving fast? There are more orders to manage, more vendors to track, and more money going out the door.
Good news, you can grow and stay profitable at the same time. You just need the right approach.
Here are five real ways to protect your bottom line during a growth phase.
1. Get Consistent With Your Purchasing
Every location doing its own thing? That gets expensive—fast.
One of the simplest ways to gain control is to bring your purchasing under one roof. Create systems that help your team buy smarter and stay on track.
Think about:
- Working with fewer vendors who offer better pricing
- Using contracts that lock in your costs
- Adding tools that show you what each location is spending
You don’t need to micromanage everything. You just need to set up smart guidelines and stick to them.
2. Watch Out for Indirect Spend
When most people think about restaurant costs, they focus on food. But non-food expenses can sneak up on you.
Things like cleaning supplies, uniforms, and packaging eat into your margins. And when each unit orders on their own, prices can vary—and budgets can get messy.
Here’s what helps:
- Track what you’re spending on indirect items
- Find savings in places you may have overlooked
- Stick with vendors that offer programs for growing brands
It’s not about cutting corners. It’s about spending smarter.
3. Tighten Up the Supply Chain
The faster you grow, the more moving pieces you need to manage. If your supply chain is not solid, problems start to stack up.
To avoid delays, shortages, or missed deliveries, now’s the time to:
- Look closely at your distribution model
- Explore regional programs that keep your shelves stocked
- Build a backup plan in case something falls through
You don’t need to overhaul everything. Small improvements in logistics can make a big difference in day-to-day operations.
4. Use Your Data
Data is not just for big brands. It is a tool every growing restaurant should use.
Start simple. Know what you are spending. Track what you are using. Pay attention to patterns.
This helps you:
- Spot areas where you are overpaying
- Catch when you’re off contract
- Make better decisions about pricing and products
Data tells a story. The more you listen, the easier it is to protect your margins.
5. Get Help From People Who’ve Done It Before
Running a restaurant is hard. Scaling one is even harder. That’s why having experienced partners matters.
Work with people who understand restaurant growth—especially those who know the ins and outs of supply chains, sourcing, and vendor management.
With the right team behind you, you can:
- Plan for the future with more confidence
- Cut costs without cutting quality
- Focus on your guests instead of spreadsheets
It’s not about giving up control. It’s about gaining support where you need it most.
Growing your restaurant brand should feel exciting—not overwhelming. With better purchasing, tighter controls, and the right partners, you can scale your business while keeping profitability front and center.
Click here to join Consolidated Concepts today and find out how we help emerging restaurant concepts reduce costs, manage vendors, and grow smarter.
