Blogs & Updates
Menu Engineering Part 1
How do we increase profits when we've shaved all the expenses that we could find. Do we increase the price of dishes on the menu? Will our competition or our customers allow us to so? Menu Engineering may be the only option.
How do we increase profits when we've shaved all the expenses that we could find. Do we increase the price of dishes on the menu? Will our competition or our customers allow us to so? Menu Engineering may be the only option.
Menu Engineering Part 2
As suggested in my previous menu article, if you calculate, cost and record the sales of each dish, then you can design your menu to be as profitable as possible.
As suggested in my previous menu article, if you calculate, cost and record the sales of each dish, then you can design your menu to be as profitable as possible.
The Menu Matters
Owners and managers can all spend a lot of time (and more and more money) on furniture and fittings, interiors, but sometimes overlook a very important element of the restaurant - the menu. Assign your menu the importance it deserves!
Owners and managers can all spend a lot of time (and more and more money) on furniture and fittings, interiors, but sometimes overlook a very important element of the restaurant - the menu. Assign your menu the importance it deserves!