You’re open – You’re closed – You’re open again.
Chefs come. Chefs go. Menus change. Prices change.
Do you know exactly what’s happened to your food costs this year?
Do you know exactly how much each dish is adding to your bottom line?
Are your best sellers actually making you money? How much? Could they be doing better?
So many headaches – one answer:
Our new nationally accredited course: Design and cost menus
Send along your Head Chef – Function Manager – Restaurant Manager – and lay the devil to rest.
What will they learn?
1. How to identify market trends and identify target markets
2. How to develop new menus for YOUR establishment. Why standard recipes matter.
3. How to cost YOUR menus and tweak for profitability (free software tools you can use forever)
4. How to write a menu for maximum appeal. Menu engineering tips and tricks.
5. How to monitor menu performance, and tweak it in accord with feedback and profitability
What will they take away?
- Skills to last a lifetime
- Free menu costing software
- Supervised hands-on costing of some of your own menu items
- An acute understanding of how staff behaviour affects your bottom line