Description

Menu engineering isn’t just about what’s selling it’s about understanding why it’s selling, and how each item on your menu affects your bottom line. 

In this episode, I  break down into the advanced side of menu engineering: the psychology, operational impact, and customer behavior behind what stays, what goes, and what truly drives profitability. 

We’ll cover: 

• Why removing “unprofitable” items might actually cost you money
• How to account for customer lifetime value, halo effect, and seasonal shifts
• The hidden role of plow horses, dogs, and loss leaders
• What most menu engineering models miss and how to fix it
• Practical ways to optimize your menu for both profit and speed

If you’ve only ever used the basic matrix or relied solely on margins, this episode will show you how to level up your strategy and boost bar profitability in the process.

📌Start Here
🔴If this is something you’re dealing with in your bar, don’t figure it out alone.
 
Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business.
→ https://www.facebook.com/groups/barbusinessnation

📌Additional resources
🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/