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A nicely-executed preliminary menu-engineering effort takes me about per week to finish and might enhance a restaurant’s earnings by 10% to 15% on an ongoing basis. And the profit impact doesn’t should cease there. Some restaurant groups call me in as soon as a year to squeeze additional profits out of the identical menu, and although the low-hanging fruit has already been picked in these instances, I’ve all the time been capable of finding additional profit will increase that are usually in the 10% vary.
Not each customer who visits an eatery goes there for a fundamental dish. Some could visit a restaurant merely for their cakes, pies, or pastry. Others could only go to a certain institution for their pasta dishes. Due to this fact, it’s vital to have the gadgets in your menu divided up into sections. These sections include and usually are not limited to: