Examining your menu often can help grow your profit and keep your food service menu fresh.
As a suggestion, a good goal might be to evaluate your menu every 60-90 days.
Start by looking at top sellers and biggest profit items.Next, move onto poorest sellers and lowest profit items.
Ask the following types of questions:
- Am I charging enough?
- Can I increase retails without decreasing sales?
- Are we selling enough of the highest profit items to make a difference on our bottom line?
- Do we need to promote our highest profit items more?
- Should we remove some items?
- Are there any slow-moving items that we could promote more because they’re beneficial to our bottom line and/or require minimal labor?
- How are market prices affecting my bottom line?
Tips to get you started:
- Pasta should be one of your biggest profit items. It should have about a food cost of 25% or less. Are you selling enough to make a difference on your bottom line? If not, maybe you need to promote it more?
- Are market prices hurting your bottom line? Are there market prices that you should take advantage of?
