Menu engineering. I know, sounds a little ridiculous, doesn’t it? Like a janitor calling himself a custodial artisan. However, it’s more than just a fancy name. Intelligent menu design can and will result in higher profits for your bar/restaurant.

Same goes for upselling, which I’m sure you know all about, but the question is, do you actually enforce the habit? Menu engineering and upselling aren’t new and pioneering tactics, yet they are rarely practiced.

Now, creating a unique and profitable menu can be a thorn in your balls (because it’s worse than a thorn in your side, in case you were wondering about the crudity of that metaphor). Mostly because it takes creativity, and creativity takes thought energy which is one of the most draining energies in existence.

But it’s important, so get some sleep, eat some good brain food and sit down with your managers, bartenders and chef and create your next menu to align perfectly with your theme while achieving the lowest cost percentage and highest profit you've ever seen.

Below is a video from a 12-step video series I provide to some of my clients. This one is step 8, "Menu Engineering and Upselling", which includes the 8 menu engineering secrets you should know about if you really want to increase your profits.

If you really want to make a difference in your bar/restaurant this year, you don't want to miss this. Watch the video and then start applying these strategies.

Cheers, until next time,

Dave

 

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