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What a lost customer costs you: Restaurants
Every table that books somewhere else is revenue you never see walk out. Pick a likely scenario or enter your own numbers.
Calculator forRestaurants
Your team’s share
That’s money your servers, bartenders and bussers never took home.
These numbers are your estimates. The audit replaces them with measured ones, from real calls and visits to your business.
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Your likely scenarios, side by side
Each one uses your own numbers for the rest. Ranked by what it costs you in a year.
Where to start
- Call your own business at your busiest hour. Note how long it takes for a person to answer, and how it feels.
- Write down what a first-time customer or client sees and hears in their first thirty seconds.
- Take your last ten new customers or clients and count how many you contacted again.
Want a second set of eyes on it? Book a free first conversation.
Starting numbers are examples to change, not benchmarks, and they show revenue, not profit. Replacing a lost customer takes advertising and time. I’d rather help you never get into that position.
What to do with the number
Keeping them costs less than finding them
Most of this value is lost in small moments: the call that rings out, the cold greeting, the follow-up that never happens. Those are fixable, and that’s what I coach.
