I see far too many operators losing money with their menu. Its a restaurant’s most powerful marketing tool, but they don’t design it for maximum profit. This is not how to run a restaurant.
Follow me here, you can be filling your restaurant seats with lines out the door and still be losing money all because your least profitable menu items are the Biggest Sellers! Your kitchen staff are working just as hard putting out these low profit items, so you might as well be selling only high profit items.
This latest episode of the Restaurant RockStars Podcast is a must see! I’m talking with Mark Laux of HotOperator.com and he’s going to show you exactly how a menu should be designed with an actual restaurant menu. Thanks to Mr. Chris King from Hohbrahtacos.com Chris has two really groovin taco joints in Brooklyn and Staten Island with a cool surfer vibe and great food. Problem is, his menu was not designed for maximum profit… Until Now!
Do yourself and your bank account a favor and watch the episode. Great menu design is both an art and a science. This is a sure fire lesson on how to increase sales in a restaurant and make sure those sales are super profitable.
Don’t just run a restaurant, run a Rock Star restaurant.
