5 Things Restaurants Can Do Right Now to Boost Revenue

Rising costs, slower foot traffic, and competitive markets mean you can’t afford to leave money on the table—literally. The good news? You don’t need a complete overhaul to make a noticeable difference in your bottom line.

Here are five strategies we’ve seen restaurants use right away to increase revenue, complete with real-world examples.

1. Price Beyond the .90 Mark

If your menu prices end in .90 (like $12.90), bump them up to the next dollar or a .95/.99 mark. This tiny adjustment is nearly invisible to customers, but it adds up fast.

💡 Example: One of my clients switched their entire menu from .90 to .95 pricing. They didn’t lose a single regular customer, but by year’s end, their profit had grown by $30,000—just from this one small change. Every penny counts.

2. Upsell Premium Water

Instead of automatically serving tap water, offer sparkling or bottled water as the first choice. Many guests will happily pay a little more for the perceived upgrade.

💡 Example: A small bistro I worked with introduced a “Still or Sparkling?” policy. About 40% of guests chose bottled or sparkling water, which added over $800 a month in extra revenue with zero additional labor.

3. Sell Desserts Before the Meal

Don’t wait until guests are full to tempt them—pitch dessert before they order their entrée. Hunger is your best sales ally.

💡 Example: A steakhouse started bringing a dessert tray to the table as soon as guests sat down. Pre-orders jumped by 60%, and guests often added a second dessert to-go at the end of their meal.

4. Pre-Sell Take-Home Desserts

Encourage customers to add a dessert to-go before their food arrives. People love the idea of a treat for later, especially when they’re still in “ordering mode.”

💡 Example: A café began offering “dessert for tomorrow” on their menus. In the first month, they sold 200 more slices of cake, turning an existing product into an extra $1,200 in profit without changing anything in the kitchen.

5. Add Dessert Cocktails

Why settle for a $6 dessert when you can sell a $14 dessert cocktail? Drinks like Espresso Martinis, Chocolate Martinis, or After-Dinner Old Fashioneds can double or triple profit per “dessert” sale.

💡 Example: A restaurant I consult for added three dessert cocktails to their menu and featured them tableside. In one month, they sold over 300 Espresso Martinis at $14 each—bringing in more than $4,000 in extra revenue from a single menu tweak.

Bottom Line: These aren’t complicated strategies—they’re smart tweaks you can implement today. And they work. If you want to see how to apply these (and more) to your restaurant, we can help you create a step-by-step plan to boost profits now.

📞 Let’s talk. The changes you make this week could pay off for years.