Restaurant leaders are under pressure to maintain and grow margins in an environment where everything seems to be trying to squeeze them. To maximize profitability, restaurant leaders, whether they be owners, operators, or chefs, must have the ability to look at overall menu performance at a high level while digging into the details to hone and adjust pricing, as needed, to drive profits.
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Your prime costs – cost of goods sold (COGS) and labor – are the two costs you have the most control over. Connecting insights on your prime costs with insights from your PMIX will help you identify if you’re using your resources efficiently and setting menu prices accurately...
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