It’s true, menu engineering is awesome. You can reduce your food and beverage cost by three to seven points when menu engineering is done correctly the first time you use it. Right now, that probably seems like exactly what you need! But beware: menu engineering requires accurate, up-to-date recipe costing cards and is not a cure-all. You can’t just raise prices willy nilly. The good news is there are things you can do way before recipe costing cards and menu engineering that can have an equal or bigger impact on your bottom line. All you have to do is follow an important series of steps. In this session, David Scott Peters, restaurant expert and coach, will teach attendees what they need to know to change their food and beverage costs and price a menu correctly while still providing value to the customer and making money.
Participants will learn:
- Why menu engineering and increasing prices is the last step
- 10 things you must have in place before increasing prices
- How implementing three simple systems WILL lower your food cost by 2-3% guaranteed
