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.

🔴 Learn More: 🔴

📌 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

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Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

Our Partners:

QuixSpec Bar and Restaurant Intelligence
Business intelligence that actually works! Make confident, data-driven decisions that directly impact your bottom line.
https://www.quixspec.com

Dining Alliance
Dining Alliance helps foodservice operators of all sizes unlock real savings and earn CashBack through our industry-leading rebate program.
https://mydiningalliance.com/register/easy/?c=cjps&segment=Restaurant