Short promotional YouTube clip by Donald Burns describing a restaurant case study: a restaurant doing over $2M/year with profit under 5% had its menu re-engineered (margin stacking, behavioral layout, psychological wording/pricing). Within 60 days the restaurant’s net profit rose to 14.6%. Burns issues a call-to-action offering one-on-one strategy sessions at therestaurantcoach.com.
I once had a client that was doing way over $2 million a year, but their profit margin was under 5%. Their best selling items were actually their worst in terms of profit. So what we did is we re engineered the menu based on margin stacking and also on behavioral layout. This kind of changed the whole game. We used psychological design, wording, pricing and strategy. And then here's some great results. In just 60 days they jumped to 14.6% net profit. Same restauran, same guest. New strategy. If your menu isn't selling what makes you the most money, that's not on your guest, that's on your strategy. Follow me to learn how to turn your menu into a money making machine. And if you want help with this now apply for a one on one strategy session at the restaurantcoach.com. all you have to do is take some action and pick up some of that money that you are leaving on the table on your guest. That's on your strategy. Follow me to learn how to turn your menu into a money making machine. And if you want help with this now apply for a one on one strategy session at therestaurantcoach. Com. All you have to do is take some action and pick up some of that money that you are leaving.
If your restaurant only works because you work 80 hours a week, it doesn't work.
