This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Identifying your most valuable menu items
While it seems logical to try keeping your food cost as low as possible when running a restaurant, it's important to distinguish between food cost and food...
Backed by industry leaders
Helping the best teams succeed, from new startups to big companies.
This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Lesson details
While it seems logical to try keeping your food cost as low as possible when running a restaurant, it’s important to distinguish between food cost and food margin in order to determine which items are of most value to your business. And for most businesses, this requires adding high cash contribution items into your menu.
In this online lesson, restaurant consultant and founder of The Restaurant Boss, Ryan Gromfin, shows you how to figure out which items on your menu are most valuable – and how to increase the value of the items that currently aren’t.
What you'll learn in the Identifying your most valuable menu items lesson
- How to determine which items on your menu are most profitable
- How to use a menu engineering tool to help you determine the most profitable menu items
Instructor
After 15 years of professional cooking and catering, Ryan Gromfin turned to consulting in the restaurant industry. As The Restaurant Boss, he uses his extensive experience to help restaurant owners reduce costs and increase profits with efficient...
View full profileWhy learn on Typsy?
Practical training designed for real hospitality moments.
Learn from industry professionals who understand real service.
Short, flexible lessons that work around shifts, not against them.
Give individuals clarity and teams a shared standard to follow.
Other lessons in the The art of menu engineering course
