How to optimise your menu for profit and efficiency
How to optimise your menu for profit and efficiency
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Description
How can you create a menu that maximises profit and reduces waste while still keeping customers happy?
Join Lori Rakoczy, Associate Principal at Technomic, as she explains how to fully optimise your menu and the benefits that can bring.
Table Of Contents
The benefits of optimisation
Rakoczy highlights how an optimised menu has a direct link to profit gains and explains why an unoptimised menu can lead to financial losses.
Design and customer behaviour
Balancing menu variety and kitchen efficiency
Find out how having dishes with similar ingredients can increase efficiency, save money, and reduce labor.
How to innovate without hitting profit
Rakoczy gives tips to restaurants on how they can explore new ideas for their establishment while also reducing kitchen pressure and keeping costs to a minimum.
The detail is in the data
Understand the importance of data analysis and market research for exploring customer preferences.
Advice for smaller restaurants
Rakoczy shares cost-effective strategies for smaller restaurants to improve business performance in the food industry.
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