Making Money with Your Menu: Creating Profitable Menus that Drive Growth
Sunday, March 30, 2025
Ed-Quarters
While sales dollars are up for most operators due to price increases, foot traffic is behind. Additionally, labor is high and difficult to find. Operators need to maximize the selling opportunity with every customer that comes in while maintaining cost effective practices. Creating an efficient and effective menu is the key to being successful in both areas.
Key Take Aways:
- Understanding the geography of the menu and its profit centers.
- Creating excitement on the menu with on trend items while maintaining profitability.
- Planning menu items based on kitchen resources (labor, skill, space).