Should Your Restaurant Be Open 7 Days a Week?

The question of whether to run your restaurant seven days a week isn't as simple as adding up potential sales. It's about balancing revenue, staff wellbeing, operational efficiency, and guest experience while keeping an eye on rising costs and shifting consumer habits in Canada.

According to the Toast Consumer Preferences Survey 2025, 44% of Canadians dine out once a week or more. On the surface, that demand might suggest seven-day operations are essential. However, when you dig deeper, the decision depends on whether those extra hours truly add value or simply add stress to your operation.

The Case for Staying Open Seven Days

For some restaurants, especially in urban centres, being open every day is part of staying competitive. High-traffic locations benefit from consistency, particularly when local competitors close one or two days a week.

Our consumer preferences data shows that 47% of Canadians say price is a key factor when choosing where to dine, but consistency and convenience rank closely behind. Being open every day can build loyalty with guests who expect their favourite spot to be available whenever cravings hit.

Gusto Italian Grill & Bar, one of Atlantic Canada's busiest restaurants, found that efficiency was the secret to sustaining high-volume operations. With Toast's technology, they cut ticket times by 40% and now regularly serve 700+ covers on Saturdays. "We used to hit 600 covers only occasionally—now it's our new normal," shared Rean McKinley, Executive GM.

The Case for Closing a Day

Running seven days isn't for everyone. Labour shortages, rising ingredient costs, and staff burnout are real concerns. The Voice of the Canadian Restaurant Industry report found that employee retention and operational efficiency are top priorities, and 1 in 4 operators plan to invest in technology to streamline operations.

Closing for a day offers benefits beyond cost savings. Staff morale improves with a guaranteed day off, helping reduce turnover and making your restaurant a more attractive place to work. Many restaurateurs use their closed day for deep cleans, inventory management, or staff training. Fewer, busier days can increase urgency and productivity without spreading your team too thin.

The saying goes: "If you can't make it in six, seven isn't going to help." This wisdom reflects the reality that struggling operations rarely benefit from longer hours when fundamental efficiency issues remain unaddressed.

What Canadian Diners Expect

According to the Toast Consumer Preferences Survey 2025, Canadians are pragmatic about restaurant hours. When you do adjust your schedule, communicate clearly. Update your Google Business Profile, social channels, and reservation platforms well in advance. As one diner noted in our survey, "If I show up to find you closed unexpectedly, I'm less likely to come back."

The Canadian restaurant landscape reflects these preferences, with Restaurants Canada research indicating that clear communication and consistency drive customer loyalty more than extended hours alone.

Practical Tips to Decide What's Right for You

Making the right choice requires careful analysis of your specific situation. Run the numbers by comparing revenue from the slowest days against labour and utility costs. Survey your guests to ask regulars if they'd support adjusted hours or special event days. Consider trial seasonal changes, reducing hours in slower months to gauge impact.

And don’t forget the tech. Tools like Toast reporting make it easy to spot patterns, from your busiest shifts to the menu items driving the most revenue. When you know what’s working, you can schedule smarter and make every open hour count.

For some restaurants, being open daily is part of their brand. Others see better results by doubling down on their busiest, most profitable days and giving their teams a break. The best approach is the one that balances both guest demand and your team’s capacity to deliver great service.

Final Thoughts

At the end of the day, whether you’re open six days or seven doesn’t matter nearly as much as what happens when your doors are open. Overworked teams and half-empty dining rooms don’t build loyal guests—but quality, consistency, and a well-rested staff do.