In the complex equation of analyzing profit margin for your restaurant(s), there are always new ideas and trends that emerge worth replicating by both finance and operation restaurant executives. So far in the first quarter of 2014, one hot trend is menu engineering. While the basic objective of menu engineering is to become more profitable, some constants (outside of the menu) will always remain – to view them, click here.
Finding new ways to maximize the overall profitability of a company, aside from customer satisfaction, is the Holy Grail of the restaurant industry. Especially with the uncertainty surrounding the Affordable Care Act (ACA) and the affects it could potentially have on the bottom line. Fact is, when more money is being made, everybody is happy and more investments can be made into the business.
For this post specifically, we’re going to delve into 3 of the top strategies to maximize profitability simply by reengineering your menu offerings on a few products. And, maybe a little upselling of those products along the way.