Restaurants have been caught in an economic whirlwind for too long, but there’s a lot owners, operators, and managers can do to control their destinies. With menu engineering, you can fine-tune your offerings with strategies that consistently grow margins alongside psychological and sales tactics that drive customers to order the dishes that add the most to your bottom line.
We first look at integrated technology tools restaurants can use to get accurate, real-time insights into food costs. Next, we dive into the fundamentals of menu engineering, including identifying your most valuable dishes, how to diagnose and correct thinning margins, and how to adjust prices without repercussions from guests.
We also look at the softer yet still-scientific elements of menu engineering that the most successful restaurant operators use to drive diners’ eyes, tastes, and decisions. Do you know how your guests’ eyes move across your menu? What about which colors drive the fastest table turnover? Watch now to get a head start on planning your 2023 growth trajectory.
Customer Success Manager, Restaurant365
David Mortensen is an Austin-based customer success manager with Restaurant365 who focuses on ensuring restaurant operators have everything they need to leverage the platform to grow. David came to R365 after more than a decade of back-of-house leadership and chef positions in several Texas restaurants, giving him unprecedented insight into operational and financial best practices. David, who was also a front-of-house manager, started at R365 as an implementation coach, helping clients get a strong start with R365’s end-to-end Restaurant Enterprise Management platform, and today helps owners, operators, and managers of companies ranging from New England’s iconic Frank Pepe Pizzeria to Freddy’s Frozen Custard & Steakburger sharpen every aspect of the business. When he’s not helping restaurants thrive, David is playing either the guitar or drums while starting a Metallica cover band with his wife and two children.
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