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Reengineering Your Food Service Menu

Scott Fadden
Scott Fadden | September 18, 2014

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:

  1. Am I charging enough? 

  2. Can I increase retails without decreasing sales?  

  3. Are we selling enough of the highest profit items to make a difference on our bottom line?

  4. Do we need to promote our highest profit items more?

  5. Should we remove some items?

  6. Are there any slow-moving items that we could promote more because they’re beneficial to our bottom line and/or require minimal labor?

  7. 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? 

Looking for more? Check out this August 2021 blog post about reengineering your menu...during challenging times!


Questions or comments about this article? Feel free to contact us!


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