In this episode with David Scott Peters we discuss:
- How your menu is like the heart of your business.
- How menu engineerING all starts with menu costing cards.
- What a yield test is.
- Factoring in spice/consumable.
- Using batch recipes.
- Using software in place of continuing updating recipe cards.
- What is meant by a weight average.
- Why being great at a few things, is more impactful and profitable than trying to be all things to all people.
- Making small incremental changes to your menu when raising prices.
- Where your guests eyes go when they look at a menu.
- The fonts you should be using on your menu.
- Where to list the prices on your menu.
- How to sell the largest margin items on your menu consistently.
Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David Scott Peters is also a dynamic and engaging speaker. His specialized knowledge targets the independent restaurant owners, whether they own one location or a multi-unit chain.
Show notes…
Favorite Success Quote or Mantra.
“Ideas are cheap. It is the people that put them into action that are priceless.”
Resources Mentioned![]()
Contact
Email: David@TheRestaurantExpert.com
Gregg Sourbeck: @Gregg@TheRestaurantExpert.com
Phone: 877 457 6278
David- ext:101
Gregg- ext: 106
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Thanks for Listening!
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Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!
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The post 437: MENU ENGINEERING- where to start with David Scott Peters appeared first on Restaurant Unstoppable.