Identifying your most valuable menu items


Ryan Gromfin

duration6:29 mins


Lesson Details

While it seems logical to try keeping your food cost as low as possible when running a restaurant, it’s important to distinguish between food cost and food margin in order to determine which items are of most value to your business. And for most businesses, this requires adding high cash contribution items into your menu.

In this lesson, restaurant consultant and founder of The Restaurant Boss, Ryan Gromfin, shows you how to figure out which items on your menu are most valuable – and how to increase the value of the items that currently aren’t.

Learn hospitality skills for today’s world, including:

Restaurant owners and managers, make your menu design work for you with pointers from an industry expert!


Instructor

Ryan Gromfin

Founder of The Restaurant Boss

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