Today, restaurant operators wear many hats – and one is the CFO hat, which accounts for all expenses that go into the restaurant.
One of the most important costs, but often overlooked or misunderstood, is food cost. Savvy restaurateurs realize this and know that even a 30¢ price variance can have a significant impact on the restaurant’s P&L.
We know that menu analysis is a daunting task. It’s one of those things you know you’ve got to do, but you just keep putting it on the back burner for another day. Without properly costed recipes and an engineered menu, you’re letting profits slide right through your fingertips. Identify your Menu Stars (your profit makers) and your job just became a little easier.
By understanding the breakdown of your menu from an analysis and engineering perspective, you will be able to make informed decisions that are based on data and facts, rather than emotion or time available.
Keys to a Successful Menu
- Accurate recipes & portion control
- Competitive & fair pricing
- Focus on profits not percentages
- Regualr updates and reviews
Menu tip: If an operator raises their Ice Tea/Soda prices from $2.50 to $2.75, assuming they sell 50 drinks a day that will bring an additional $4,562 to the bottom line while still being in the two dollar price point.
The Sysco Marketing Services team can help help you with: Menu Analysis, Menu Engineering, and Menu Design. Please talk to your Marketing Associate for more details!