Sonu Chandi, a restaurateur who immigrated to America from India, combines a love for the restaurant industry with a rigorous focus on numbers. He started by learning the ropes at his father's restaurant before establishing Chandi Hospitality Group, which operates multiple franchises and independent restaurants. Chandi emphasizes the significance of average unit volume (AUV) in assessing restaurant success, seeking concepts with high AUVs for optimal profitability. He notes that while evaluating newer brands like Guy Fieri's Chicken Guy! is challenging due to limited data, existing competitor performance and brand recognition offer confidence in success.
"AUV," he says. Average unit volume. Here's how this restaurant man evaluates a tasty opportunity.
It's the average sales for each location. When you have a high AUV, that gives you the bandwidth to do more things.
We're really strategic about looking at their AUV - the average unit volume.
As a franchisee, you have to make sure you do your operations well.
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