Use the five R’s to increase menu profitability
Q: This time of year we evaluate our menu for changes. In the past, we’ve done this on emotion rather than data. Where should we start our analysis?
Q: This time of year we evaluate our menu for changes. In the past, we’ve done this on emotion rather than data. Where should we start our analysis?
Q: We’ve experienced considerable erosion in our margins over the last three years. I’m wondering how much is due to the management team. We’re not the most structured bunch and I wonder if we’re doing the right work or even if we have the right team. What suggestions do you have for us to be more effective?
Q:We are in an area where there is plenty of construction. Many of the retail spaces will be filled with new restaurants. How can I prepare for a rash of restaurants opening soon?