How Multi-Unit Franchise Owners — Food and Non-Food — Can Protect Profitability as Costs Rise

Franchise owners in both food and non-food industries face rising costs. Here’s how to protect margins by watching COGS, labor, pricing, customer count, and feedback.

For multi-unit franchise food operators, the path to profitability is growing more complex. With food costs rising, labor markets tightening, and consumers watching every dollar, staying ahead means mastering the delicate balance of margins and guest experience.

This isn’t a time to manage by gut feel. Operators who track key metrics proactively — and adjust in real time — are the ones who’ll weather volatility and grow stronger on the other side.

Here’s how to stay sharp in today’s environment.

Rising food costs and supplier volatility make it imperative to track your COGS weekly — not just monthly or quarterly.

Tips:
– Work with distributors to lock in pricing when possible.
– Consolidate SKUs where practical to reduce purchasing complexity.
– Use recipe costing tools to flag high-margin and low-margin items.

Even a few percentage points saved here can have significant impact across multiple locations.