1. Where do I need to make more money?

Start with the gap. Is it early-evening covers? A slow weekday? An item that needs a lift?

Example: If Monday is weak → Offer a food + drink combo on Mondays, 5–7pm, to drive spend during the gap.

Operator Insight: Pick one number to move—check average, bar sales, or daypart traffic—and build the promo around it.

Why: Every operator knows their weak spots—slow Mondays, flat check averages, or underperforming SKUs. This question forces intentionality and aligns with how promotions should be used: to fill specific revenue gaps.

2. Can my team execute this without slowing down service?

If it adds stress or confusion, it’s not worth it. Can the kitchen handle the hit? Can servers explain it fast? Is it smooth in the POS?

Operator Insight: Promos that aren’t simple to sell don’t get sold.

Why: Front-of-house and back-of-house breakdowns kill promos fast. Confusing deals clog service, frustrate guests, and cost upsells. This is one of the most common points of failure in real operations.

3. Will this increase profit—or just bring traffic?

More bodies don’t mean more money. Are you selling high-margin items? Will guests spend more overall? Can you track performance?

Operator Insight: The best promos lead to a follow-up sale—a second drink, a premium item, or dessert.

Why: Packed rooms don’t always mean strong nights. Smart operators track margin, not just covers. Promos need to increase spend per guest—not just discount what guests were already going to buy.

Final Thought

The goal of a promotion is to increase profit during a specific time or day. When it solves a real problem, fits your operation, and drives spend, it earns its place. Ask the right questions before launch—and stop giving away margin.

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