437: MENU ENGINEERING- where to start with David Scott Peters

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

TheRestaurantExpert.com

Contact

Email: David@TheRestaurantExpert.com

Gregg Sourbeck: Gregg@TheRestaurantExpert.com

Phone: 877 457 6278

David- ext:101

Gregg- ext: 106

Today’s Sponsors

 

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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!

 

Restaurant Unstoppable is a free podcast. One of the ways I’m able to make it free is by earning a commission when sharing certain products with you. I’ve made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you’re finding value in my podcast, please use my links!

 

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