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Tracking actual vs. theoretical (AvT) food costs helps you identify and correct waste, errors, over-portioning and theft. Menu engineering helps maximize profitability by promoting your most profitable menu items and encouraging customers to buy what you want them to buy. Using these two key complementary approaches to optimize menus and simultaneously evaluate food cost, you can reduce food costs and sell more of your high margin items. During this on-demand webinar you will learn:
- Menu engineering not only helps you understand the profit on individual menu items, but also analyzes how these individual pieces interact and affect profitability on the menu as a whole. This is a “top-down” approach that focuses on increasing revenue.
- Actual versus Theoretical variances track the difference between what you spend on food and beverages vs. what you should have spent. This is a “bottom-up” approach that helps control costs.