EHS Newsletter No. 2 March 19, 2026

FRONT PAGE NEWS

Early 2026 Performance Snapshot

With the year already more than two months underway, we’re beginning to see early sales and profitability trends emerge across our client base. After the longest cold snap in twenty years hit in January, February’s improved weather provided a modest lift in foot traffic. As spring approaches, we look forward to a busy patio season. Check out our thoughts on the subject below!

The National Restaurant Association’s 2026 outlook says there’s reason for cautious optimism, and early results appear to support that view. While meaningful gains have been achievable, they’ve largely been driven by expanded meal periods and additional revenue centers. Overall, restaurant performance has been mixed to start the year with a very slight tilt towards revenue growth and improved profitability.

How to Make a Patio Pop

With patio season just around the corner (and even making a rare February appearance!), now is the time to plan how to fully capitalize on those additional tables. A well-executed patio can drive incremental revenue, boost visibility, and create energy around your brand. Here are our tips for a successful patio season:

• Make it inviting and warm: Your patio is built-in marketing. Clean furniture, fresh greenery, and lighting go a long way. Don’t forget to service the heaters to extend the season from early spring through fall.

• Curate your menu for patio hits: Seasonal cocktails and shareables create an outdoor vibe and can lift check average.

• Be efficient and fair to the team: Make sure staff are set up for success, sections are fair, and seating is fully optimized. When the patio flows smoothly, everyone wins — especially the bottom line.

Scaling the Restaurant Revenue Ladder

 In Chicago, the restaurant environment is always shifting. Sustainable growth requires a thoughtful plan to continually expand the number of people your restaurant reaches by maximizing the revenue sources that your space can provide. We compare this process to climbing a ladder.

1. Open the restaurant: Establish consistent operations and build a loyal group of regulars.

2. Add service days: Once a strong management team is in place and your labor is in check, consider expanding from five to six or seven days of service to increase weekly revenue capacity.

3. Expand meal periods  - Introduce brunch, lunch or happy hour to drive incremental traffic

4. Maximize revenue sources - Are you getting the most out of your patio, bar program, and takeout options?

5. Host special events - It’s not just F&B on the menu… You can also sell your space!

6. Add drop-off catering - While it requires upfront planning, catering can generate additional revenue without hurting your labor numbers.

7. Look for additional opportunities - Your guests will often tell you where demand exists next. Think Chef's Tables, buyouts of the space and community involvement.

Each rung of the ladder builds on the one before it and gives you options that make the most of your square footage. If you’re curious about moving to the next step, EHS would be happy to answer your questions or help you brainstorm the next step up for your restaurant.

What are we listening to?

Joiners Podcast

Danny Shapiro of Scofflaw Group and Tim Tierney of STOCK chat with hospitality’s most colorful characters. These folks keep us up to date on what's happening and we love to hear stories behind of Chicago's best sips and bites!

Where are we eating and drinking?

 The EHS team is always out and about (even if they aren’t our clients.)

We love a trip to Hopleaf, especially to celebrate their James Beard Nomination for Outstanding Bar. 

Our server, Lindzi, had us try Scratch Brewery’s Fig Leaf Swarzbier, a black lager with fig leaves, sweet clover and shiso. It’s unique but delicious!