Optimize your menu offerings

• Stars: Ensure these dishes are prominent on the menu, as they generate both high sales and high profits.
• Workhorses: Consider adjusting portion sizes, ingredients, or prices to increase profitability for these popular dishes.
• Puzzles: Market these dishes more effectively by highlighting them on the menu or through server recommendations. You can also evaluate their presentation, portion size, or pricing to increase popularity.
• Dogs: Remove or replace these dishes with new, potentially more profitable options, or improve them to increase their appeal and profitability

Menu design

Based on the results, change how the menu is laid out, allowing the most profitable dishes to take prominent positions, such as the upper right corner, where customers typically look first. Utilize various design elements that frame, enhance, and draw attention to the dishes you want guests to choose. How the price is presented also matters. For example, removing currency symbols and decimal points simplifies the expression. Another effective way to encourage guests to choose a specific option is to offer package pricing. By packaging a main course with a glass of wine for the same price as the most expensive main course, the guest feels they are receiving greater value. Once you have reviewed the menu and made the necessary changes, you should continuously monitor how things are going. Which dishes and packages are selling, which of those dishes have the highest margins, and at what times are certain dishes sold?

Offer affordable dishes

By calculating the raw material costs for dishes, you can consider whether there is any ingredient that could be replaced with a cheaper alternative. Refining and streamlining the menu should lead to increased margins for each dish, reduced food waste, and enhanced profitability. Both businesses and individuals are being cautious with their spending. One way to attract private guests, as well as businesses, to the restaurant is to offer reasonably priced dishes or menus. Perhaps it’s time to drop the signature dish of cured cod loin for 44 euro if it’s not selling. Analyze what guests are ordering and what is truly selling. Reduce food waste, retain customer favorites, and streamline operations – we see it as a winwin!