Menu Revamp – Improved food sales by 40% in 1st month through menu reengineering.
- Maintained the menu top 10 items with the highest velocity sales based on menu P-mix.
- Created new menu items that were more in line with restaurant concept and cost of goods set point.
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Figure 1 Irish Cannon Balls Figure 2 Champ Potato Skins Figure 3 Dubliner Shepards Pie
- Simplified all steps of production by eliminating line cross-over and recipe production.
- Improved food quality and production consistency by eliminating unnecessary work. Better cross utilization of products.
- Improved food cost by 4% within the first two months of menu revamp.
Case Study (2)
Menu Creation – Reopening an existing restaurant for dinner that had been closed for 2 years.
- Created menu based on local products for the area.
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Figure 4 Burrata Croquette Figure 5 Burrata Salad Figure 6 Yellow Fin Tuna Melt Figure 7 Country Fried Steak & Eggs
- Menu was designed to be executed by minimum staff. (1)
- Minimum staffing to execute all day dining menu.
- Menu engineered to labor and COG budget.
- Revenue improved 10-fold within the 1st month
- Exceeding budgeted revenue by 15 – 20 thousand each month.