Decode Menu Profitability Like a Pro! #MenuProfits #CulinaryBalance #RestaurantSuccess

25 Jun 2024 · 0 min

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Donald Burns gives concise, practical advice on menu profitability for restaurants: balance high- and low-cost menu items (a process that requires time and iterative dialing-in), keep food cost tracking accurate, and use a modern point-of-sale system. He warns that sales without understanding costs is a recipe for failure in the restaurant industry.

The trick to winning the menu pricing game is to balance your menu with high and low cost items. Finding the right balance is not an overnight process. It takes a lot of time to kind of dial in the menu and get that balance just right. At a minimum. To do this, you're going to need, number one, keep your food cost accurate. Number two, you need a modern point of sale system. Sales without understanding your cost is a recipe for failure in the restaurant industry.