A restaurant consultant helped a $2 million restaurant jump from under 5% to 14.6% net profit in 60 days by redesigning the menu. The fix used margin stacking, behavioral layout, and pricing adjustments without losing customers. Menu profitability is a strategy problem, not a guest problem.
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.
If your restaurant only works because you work 80 hours a week, it doesn't work.
