Restaurant Profitability Masterclass 2026
Winning Despite Rising Costs
Seminar Overview
The restaurant industry is entering a new economic reality.
Labor costs are rising.
Fuel prices continue to increase.
Raw material prices are becoming more volatile.
For many restaurant owners, sales are increasing — but profits are shrinking.
In this masterclass, business consultant Joms Haboc, MBA will share practical systems and strategies that profitable restaurants use to survive and grow despite rising costs.
Participants will learn how to:
• Protect their profit margins
• Control food and labor costs
• Improve menu profitability
• Build operational systems that support growth
• Prepare their restaurant for expansion
This is not theory — this session focuses on practical tools, financial frameworks, and real restaurant strategies.
Who Should Attend
This masterclass is designed for:
• Restaurant Owners
• Café Owners
• Food Entrepreneurs
• Cloud Kitchen Operators
• Restaurant Managers
• Aspiring Restaurateurs
Whether you operate a single branch or multiple outlets, this seminar will help you build a more profitable restaurant business.
What You Will Learn
Module 1
The New Reality of the Restaurant Industry
Understanding the economic forces affecting restaurant profitability.
Topics:
• Rising labor costs and wage adjustments
• Impact of fuel prices on logistics and supply chain
• Increasing raw material prices
• The shrinking profit margin problem
• Why many restaurants fail despite high sales
Key Insight
Revenue growth alone will not save a restaurant.
Profit systems will.
Module 2
Understanding Your Restaurant Numbers
Many restaurants operate without fully understanding their financial metrics.
This module will show how to measure and manage profitability properly.
Topics:
• Ideal Food Cost Percentage
• Labor Cost Control
• Prime Cost Management
• Contribution Margin of Menu Items
• Break-even analysis
Tools Included:
• Food Costing Template
• Menu Profitability Analysis Tool
Module 3
Smart Cost Control Strategies
Reducing costs without sacrificing quality or customer experience.
Topics:
• Supplier negotiation strategies
• Menu engineering techniques
• Portion control systems
• Inventory management frameworks
• Waste reduction systems
Module 4
Increasing Profit Without Increasing Prices Too Much
Restaurants can increase profitability without scaring customers with higher prices.
Topics:
• Menu engineering strategies
• Bundling and combo strategies
• Upselling systems
• Improving average ticket size
Module 5
Operational Systems that Protect Profit
Strong operations create consistent profitability.
Topics:
• Standard Operating Procedures (SOPs)
• Staff productivity systems
• Kitchen workflow efficiency
• Inventory control systems
Module 6
Expansion Strategy for Restaurants
This module focuses on sustainable restaurant growth.
Topics:
• When a restaurant is ready to expand
• Franchising vs company-owned expansion
• Distribution opportunities
• Building multi-location systems
Key Insight
Growth must be structured — not accidental.
This section will also introduce business expansion strategies used by successful restaurant brands.
Bonus Value for Participants
Participants will also receive:
• Restaurant Food Cost Template
• Menu Profitability Analysis Tool
• Restaurant Profit Checklist
• Expansion Readiness Framework
Plus FREE 1-on-1 Consultation via zoom.
Seminar Details
Date: March 21, 2026
Time: 2:00 PM – 5:00 PM
Platform: Zoom
Seminar Fee: ₱2,500
Early Bird Rate: ₱1,500 (valid until March 20 only)
Use Promo Code: RESTAURANT2026
Speaker
Joms Haboc, MBA
CEO – JGH Business Consultancy
• Business Expansion Strategist
• Consultant to 350+ Businesses
• Specialist in Franchise, Distribution, and Multi-Branch Expansion