Controlling food costs is the single most critical factor in restaurant profitability. Yet, many operators mistakenly believe that reducing costs means reducing quality. In this comprehensive guide, we break down the scientific approach to menu engineering.
1. Recipe Standardization
Every dish must have a strict, documented recipe that accounts for yield percentages. If your chefs are "eyeballing" ingredients, you are losing money.
2. The Matrix Analysis
Categorize your menu items into Stars (high profit, high popularity), Plowhorses, Puzzles, and Dogs. Stop promoting your dogs, and strategically place your stars on the menu.