As consumer preferences and wholesale prices remain more volatile than ever, it’s essential that restaurant owners and operators regularly analyze and adjust their menus and operations. With modern recipe costing and menu engineering, leaders can confidently calculate and track recipe costs and vendor prices alongside menu item popularity and profitability. With this information, kitchen operations can be adjusted, menus can be redesigned, and servers can be properly led, all with an eye on maintaining and increasing margins.
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Restaurant operators traditionally think of menu engineering in terms of paper menus but as more and more technology gets introduced in the restaurant space it is very important to think about the overall experience, from the paper menu, to the online menu, QR code menus, and leaderboard-style menus, to what your servers promote, and beyond...
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