Magnificent Money Making Menus

Your Menu Can Be Both Magnificent & A Money Maker

Greetings!

 

Have you been looking at your menu thinking, “This is a fantastic menu – why aren’t we making money?” You’re not alone. But – there is a way to get back in the green!

In her workshop, “Menu Mistakes and How to Avoid Them” Irene Li, Founder of the iconic Mei Mei restaurant in Boston, says the path forward to a profitable menu is to:

  • Know the Basics of Costing

  • Make Data-Based Menu Decisions

Irene offered a very straightforward process to make this happen.  In fact, she believes her process can help many restaurants which is what led her to launch PrepShift

chris carr

Chris Carr
Founder & CEO, Launch Mechanic’s Village

Here are my Cliff Notes!

Popularity vs Profits

Your most popular item may not be your most profitable item.

Stop. Analyze.

You must stop and analyze which items are making you the most profit.

Cost of Goods Sold (COGs)

Stop & analyze by calculating your COGs and knowing your COGs percentages

Irene's Secret Sauce

Create a Star-Dog Analysis!
dog star analysis

What's a Star-Dog Analysis??

A Star-Dog Analysis help you create a balanced menu. The goal is to first understand how much each item on your menu costs, and then plot those dishes on the chart. If your sirloin steak is a big seller but the profit is low – you’ve got a plowhorse. But if your lobster plate is popular and profitable, you’ve got a star.

While it may be tempting to simply create a menu of stars, it’s important to understand who your customers are, what will sell, how you can keep them coming back, while still making a profit.

A careful analysis of all of your items on the menu results in decisions based on data, versus your “gut feeling” or what you think you know about what’s making money. The bottom line is: know your bottom line. 🙂

Prepshift has more terrific and free workshops coming out soon. On April 24th, you can join “Buy Local Without Breaking the Bank!

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