Short YouTube tutorial by Donald Burns offering strategic guidance on restaurant menu design. Emphasizes costing menu items, setting prices to protect profit margins, and clearly defining service style (fast casual to fine dining); includes an investor-focused remark about impressing investors with costed menus.
Your menu is the heart of your restaurant, so it's essential to be as strategic as its design. Consider factors like food cost, pricing and your profit margins. As an investor, you'll impress the shit out of me. If you have your menu costed out. Don't forget to outline your service style as well, whether it's fast, casual, fine dining or something in between.
If your restaurant only works because you work 80 hours a week, it doesn't work.
