Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Happy Hour Is a Margin Trap
In this episode of Restaurant Business with Fexingo, Lucas and Luna dig into why happy hour — that beloved industry staple — often erodes restaurant profitability rather than boosting it. Using real-world data from a 2025 study of 200 independent restaurants, they reveal how discounted drinks and small plates can actually lower per-head revenue by 18% when not carefully engineered. They explore the psychology of the 'happy hour customer' who rarely upgrades to full-price items, the hidden costs of extended service hours, and why some operators are swapping traditional happy hour for…
The skinny
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