I just wanted to say I'm so surprised and delighted you've taken all this time to make your wonderful, helpful videos. I was truly expecting you to say "and for only $$ you can have all my videos!".. but then you're doing this all for the sake of the industry! Absolutely admirable. I am about to become a first time Chef of a brand new restaurant, and all these things you've taught me are going to blow the owners away.. You've helped me and my family into a better life. Thank you so very much.
I run a successful restaurant in a tourist destination. I experimented with menu adjustments based on info from this video. I have since increased my PPA (per person average) by 20%. This is great info. Thank you .
i graduated from culinary school about 10 years ago and this video was a really nice refresher. i definitely remember all this info taught at school. i’m so glad you even brought up the “sweet spot” tips as not a lot of people know about this.
So glad I found your videos. I am working my butt off to save for my first cafe/Resturant. I'm taking training courses to get as much prep as possible, but your videos are so helpful alongside that. Thank you
Excellently done. We have a “spotlight menu” in the sweet spot that has a fancy outline, bold text in a slightly different font that holds all of our profit leaders and superstar menu items. This helps drive the sales of them. Every six months we will look at the product mix sale and value, any product that is a new superstar we will see if we can adjust the price for better margins and add it to the spotlight while dropping or demoting any under performing former superstar. Now this might not work as well for restaurants that have a very static menu, we change ours twice a year. Warm and cold season. Also should add the spotlight menu items are duplicated as in they are not moved to the spotlight just added. If they stay on the menu they will also be found in their proper category, burgers under sandwiches , chicken dishes under chicken, steak dishes in under steaks etc. Another point on this is while our FOH team has sampled all of our dishes and understand their preparation process, we spend extra time working on the spotlight menu so they can help encourage them to guests if asked about them.
Wow! I was not even looking o this topic not at he screen but first your voice and what what were saying got my intrest, Then I ran over to look at the screen when u did a visual, I watched the whole segment and then got my phone To look you up again to make sure to like and subscribe. Thanks for Everything. Being so interesting , making it easy for me to understand and great topic that can be applied to other subjects!
I'm no expert, but colorful and playful menus with simple bright colorful cartoon illustrations or decorations can disarm diners who are worried about the money they are spending. It lends a "fun" aspect to choosing the food when it's not all serious and black and white. An acquaintance of mine has a junk car business. As part of his ads, he placed a big, bright yellow smiley face. Even on the side of his trucks. People remember the face and it feels cheerful and trusting. He has a smashing business. Customers want to be put at ease when they do any kind of business with you, regardless of the product. Thanks for the video, it was very informative.
Great .. I am so sad i saw this so late , I just closed my restaurant due to covid after running it for 13 years , hope i had found you earlier, anyways your video has given me positive energy and will open a restaurant again once things are normal , can i get in touch with you ? I would need more guidance. Thanks Harry
Hi Harry! I am sorry to hear about your restaurant but know that you are not alone! You can find my coaching options here: therestaurantboss.com/hire-me. I also encourage you to look at my SCALE product. It will set you up for success upon reopening your restaurant. www.scalemyrestaurant.com And, of course, keep watching this channel!
Absolutely sterling info. Thank you so much. You have no idea how much good you are doing as we all begin to recover from the Covid debacle. You are my guru, just want you to know.
I´ve just watched three videos of yours and I want to take one of your guided courses. Great example of how to offer short free videos to catch our interest and make us want more ....
this is awesome, before watching this video. my two best seller items are positioned exactly at the no.1 and no.2 of the two panel menu of your example. thank you and ill continue to watch you videos while I reconstruct my menu
Hello, I am a student graphic designer working on my first menu design and I found this video quite interesting, easy to understand and helpful. Thank you.
mevale100, ohh my gosh, thank you so much. It is really my pleasure! Have you been to therestaurantboss.com yet to get access to my FREE five video series!
why not use even numbers on menu? just found you today so if theres a video to answer let me know, ill be going through more videos. very informative videos, love!
Thanks so much Betsy! Hey, have you grabbed your free access to our Toolkit yet? Lots of useful resources and templates there for you too: www.therestaurantboss.com/toolkit. -Dawn, Team TRB
Just stumbled upon your channel, I'm so glad that I did! By far the best videos on RUclips for restaurant owners. Definitely subscribing. I am currently buying an Oriental buffet in a very good location in London, England. I understand that this is different from a conventional restaurant and we don't have any menus, well because it's a buffet. I was wondering if there is any sort of insight you could provide on how to maybe lower wastage and more importantly tips on how I could possibly attract more customers. Obviously a buffet is a whole different ball game from a normal restaurant but maybe you have some advice that is applicable in my situation. I also signed up to your e-mail newsletter. I really hope you can help me out. Anything would be helpful. Thank you.
Buffets are different animals...especially from a Food Costing standpoint. There are some very simple ways to calculate it, but simple does not mean easy. It is more work. I can share it with you if you are interested. However, I also have a really cool spreadsheet that I just started using with customers that will get you as close to an accurate food cost (or total CoGs) without having to deal with inventory and other time consuming tasks... Fill out an application on my site therestaurantboss.com/1-on-1-consulting/ and lets chat about all this... CHEERS Mate!
Thanks brother for your extremely enlightening tips & help me to change how I looked to the menu design. I currently still running a new 6 months cafe.
These are great videos Ryan, thank you so much! Do you have any advice for menu engineering for a food truck? The menu would likely be posted somewhere on the outside of the truck
Hey, Restaurant Boss. Thank you for your video. I work at an Ethiopian restaurant where we need a menu re-design. Our whole concept is a little different from most places. There's a smaller number of total dishes and the customer "builds" their plate by choosing them in combinations. Any general advice? Available to consult?
Hey Leland! I have a few videos on my website about menu engineering (other than the one you watched...check them out). I would love to consult, if interested. Please go to therestaurantboss.com/hire-me and you will see my coaching options.
No reason, it just looks niced to the eye. plus if you are going to charge .60 might as well charge .65 or .67. I just like 5's for low-cost items, I like 7's for high-cost items. There is some research and psychology, but not really too much.
Sorry we don't have anything like that available. Take the principles that Ryan has given you in the video and apply it to your menu. Ryan does do personalized menu reviews inside his SCALE program or the TRB Membership. www.scalemyrestaurant.com www.therestaurantboss.com/membership -Dawn, Team TRB
+949surferdude Hey pal, thanks for the comment. You are going to want to know your p-mix and margins before doing any work to your menu. If you want some help and tools with this, let me know. I guarantee my menu work because I have never worked on a menu that has not increased profits more than my fees in a very short period of time. Let me if you want to chat...therestaurantboss.com/start-here-a/#contact
Loved the video but I think you forgot to finally say why we should not use even prices. I heard you say I’ll tell you in a minute but it never came. Did I miss it?
Its possible, with even pricing it is hard to raise prices. If everything on your menu ends in .00 then you can really only go up a full dollar or it looks weird. If your pricing is random, .05, .35 or .65, you can go from .35 to .55 on your next menu change, NOT weird and doesn't stick out. It is a method that allows you to increase your prices on a more regular basis instead of the elastic method of being overpriced for a while, then right on, then underpriced until the rubber band snaps and you start over again.
Wauw thank you a lot for this video! I did take a look on your website because I wanted to ask an important question regarding my restaurant. I have created a Poké bowl concept, located in Amsterdam(Poké Market). The place is focused on take away due to the low capacity. However, I'm struggling with the decision to hang my menu on the wall or not and honestly there is not enough space. What could you recommend? Customers order at the desk...
I worked with concepts that have paper size menus by the front door and when people walk in they grab a menu, then hand to the cashier when done with it.
Hi, is there a difference between crafting and engineering a cafe menu and doing the same for a diner or restaurant menu? Appreciate your reply, thank you in advance.
This is what I was looking for. I knew some of this tricks but other were new to me. So helpful. I'll look all your other videos and ill check out the website too. You got a new subscriber 💚🤍❤️ Ciao
BOSS i have hard time to choose the right amount of a banquet menu based on same regular rstaurant menu s recepies;shall i addcictioning all the regular food costs of the regular menu and then take off like 20% off ? thanks
Hey! Love your work! I am now Head Chef at a small Deli in Kingston, Jamaica. I just drafted a new menu. Currently they are writing the existing menu on black boards, should we implement the same menu engineering techniques for these boards? There is limited space to write on. Also should we consider printed menus instead and write the weekly/daily specials on the boards?
Hey Samantha, I just saw this (so sorry)... I mis Jamaica, my wife and I had an amazing 10 days in Negril for our honeymoon. MMMM red stripe on the beach, a big fire with some spiny lobsters I just pulled out of the ocean, YUM. Depending on your volume and how many options the chalkboard might be better for just specials. But YES you should use the same techniques even on a board menu....
ok good thank! we've done a printed takeout menu and use the boards as well. Another question: How do you manage staff? I am having a hard time training staff who have no real knowledge of culinary arts, they are cooks but don't appreciate culinary arts. You get the difference? They are not use to basic terms such a mice en place, mirepoix, or blanch. I need to develop a system of quality and in our kitchen. Should I work with them in agony or just let the go?
"In the restaurant industry, the term "cover" refers to a diner who eats a meal that is served. A cover differs from a table in that it represents only one of the meals served at that table. It differs from a dish in that it includes the extras that a diner orders, such as drinks, appetizers and desserts." How do you define cover in your example?.. bought your profit maximizer course, and found diff. explanation than here... in the course it says take the average bill of each customer...would be a guy just order a coca cola be included in the 709 covers? I doubt it.. would be great , if you could clarify would be great!, ..thanks mate!
would you suggest to think more in terms of margin percentage or absolute margin to maximize overall profit. What I mean is if you had a product A that would cost you 1$ and you can likely sell for $2 vs a product B that costs 0.4$ and you can sell for $1.2, how would you choose if you had no way to estimate sales before hand?
+paperinik69 Thanks for the question...I'm a little confused and maybe I"m overthinking this but if product B only makes .80$ of course I would rather sell A where I make a dollar ALL DAY LONG!
+The Restaurant Boss thanks, the reason I am wondering is because generally companies I know set a target for COGS and product A would increase COGS percentage although with higher margin so if sales are equal it would obviously be better.
Thank you very much for this videos!! They are great help! I have a question, I'm from Argentina, and down here we don't use cent so is very hard to apply the "not use even numbers" tip. Any suggestions on this matter? or any recommendations on how to display the prices with even numbers The variation of the prices is so often (due to monetary inflation) that I try to increase the prices a tiny bit at a time so it's not so shocking on the costumers. But sometimes is really hard to achieve this. Hope you answer. Thank you!!! Great videos
Hello, I apologize that I can't offer you too much help here. I am not all that familiar with these challenges and I hate offering advice that I have not yet tested to be sure it works.
The Restaurant Boss thanks for your honest answer! Anyway I'll be trying the other tips next month, already working on the menu engineering. They are great! Thank you so much!
My pleasure Art...thanks for taking the time to thank me! Also, be sure to check out my newest FREE training series at RestaurantProfitandPerformance.com with really in depth information on why certain restaurants are huge hits and others just never had a chance!
Just curious, how many seats does this restaraunt have and what do they have on the actual menu? A $9 average seems like a sandwich or pizza shop imo. Thanks for the videos!
This was a smaller restaurant in a small town and it was about 6 years ago, but they were mostly a breakfast lunch spot. Why do you ask, the facts don't change, just the numbers.
I just stumbled upon this and was trying to download the tools mentioned on your website. Is this still being offered? Nothing pops up when I click on the button and I notice this videois from 9 years ago, so...
If its not moving either promote or eliminate it. To promote it use it in your house cocktails give it more visibility in the bar, train your servers and bartenders on it and offers tastes etc...
I am opening a business and i dont have menus that you can hold. its up on a board (similar to for an example McDonalds), how would I go about the menu placement?
When was the last time you re-engineered your menu?
Today...
I just wanted to say I'm so surprised and delighted you've taken all this time to make your wonderful, helpful videos. I was truly expecting you to say "and for only $$ you can have all my videos!".. but then you're doing this all for the sake of the industry! Absolutely admirable. I am about to become a first time Chef of a brand new restaurant, and all these things you've taught me are going to blow the owners away.. You've helped me and my family into a better life. Thank you so very much.
Agreed! so helpful
J Hara great luck just keep pushing
What about rent and power
I don’t know if your new to RUclips.... but no channel costs money to watch.
cant agree more
I run a successful restaurant in a tourist destination. I experimented with menu adjustments based on info from this video. I have since increased my PPA (per person average) by 20%. This is great info. Thank you .
Oh wow! This is awesome! Would you mind if we used this as a testimonial? If so, please email Andrea at andrea (at) therestaurantboss (dot) com.
i graduated from culinary school about 10 years ago and this video was a really nice refresher. i definitely remember all this info taught at school. i’m so glad you even brought up the “sweet spot” tips as not a lot of people know about this.
So glad I found your videos. I am working my butt off to save for my first cafe/Resturant. I'm taking training courses to get as much prep as possible, but your videos are so helpful alongside that. Thank you
Sam Comain hey sam how is your business going ?
Excellently done. We have a “spotlight menu” in the sweet spot that has a fancy outline, bold text in a slightly different font that holds all of our profit leaders and superstar menu items. This helps drive the sales of them. Every six months we will look at the product mix sale and value, any product that is a new superstar we will see if we can adjust the price for better margins and add it to the spotlight while dropping or demoting any under performing former superstar. Now this might not work as well for restaurants that have a very static menu, we change ours twice a year. Warm and cold season. Also should add the spotlight menu items are duplicated as in they are not moved to the spotlight just added. If they stay on the menu they will also be found in their proper category, burgers under sandwiches , chicken dishes under chicken, steak dishes in under steaks etc.
Another point on this is while our FOH team has sampled all of our dishes and understand their preparation process, we spend extra time working on the spotlight menu so they can help encourage them to guests if asked about them.
Wow! I was not even looking o this topic not at he screen but first your voice and what what were saying got my intrest, Then I ran over to look at the screen when u did a visual, I watched the whole segment and then got my phone To look you up again to make sure to like and subscribe. Thanks for Everything.
Being so interesting , making it easy for me to understand and great topic that can be applied to other subjects!
Awesome! Glad the video was helpful.
I'm no expert, but colorful and playful menus with simple bright colorful cartoon illustrations or decorations can disarm diners who are worried about the money they are spending. It lends a "fun" aspect to choosing the food when it's not all serious and black and white. An acquaintance of mine has a junk car business. As part of his ads, he placed a big, bright yellow smiley face. Even on the side of his trucks. People remember the face and it feels cheerful and trusting. He has a smashing business. Customers want to be put at ease when they do any kind of business with you, regardless of the product. Thanks for the video, it was very informative.
For those of us that did not know what you are teaching this is gonna be life changing info. Thank you very much for doing what you do.
+James Henderson I am so glad you found it then, let me know how else I might be able to help.
Great .. I am so sad i saw this so late , I just closed my restaurant due to covid after running it for 13 years , hope i had found you earlier, anyways your video has given me positive energy and will open a restaurant again once things are normal , can i get in touch with you ? I would need more guidance. Thanks Harry
Hi Harry! I am sorry to hear about your restaurant but know that you are not alone! You can find my coaching options here: therestaurantboss.com/hire-me. I also encourage you to look at my SCALE product. It will set you up for success upon reopening your restaurant. www.scalemyrestaurant.com And, of course, keep watching this channel!
The Restaurant Boss thanks will get in touch
Thank you! We are drafting the business plan for our 1st higher end Irish Pub concept, and will be poring over your training videos daily!
Absolutely sterling info. Thank you so much. You have no idea how much good you are doing as we all begin to recover from the Covid debacle. You are my guru, just want you to know.
Wow - thank you so much! I am glad my videos are helping you to dig out of this mess!
You should be made a Saint. Thank you so much for sharing your experience, the content of this video is worth more than gold..
Wow, thank you!
Couldn't agree more with you @the stock exchange Restaurant
Im so happy to see how people reacted to this video. It is a great video mate thanks!!!
I´ve just watched three videos of yours and I want to take one of your guided courses. Great example of how to offer short free videos to catch our interest and make us want more ....
We'd love to have you on board!
Your videos are excellent. I will definitely use what I have learned from them in my line of work. Keep up the great work 😊
Wonderful!
this is awesome, before watching this video. my two best seller items are positioned exactly at the no.1 and no.2 of the two panel menu of your example.
thank you and ill continue to watch you videos while I reconstruct my menu
my pleasure...
Hello, I am a student graphic designer working on my first menu design and I found this video quite interesting, easy to understand and helpful. Thank you.
Helpful tips! Thank you for taking the time to make this!
You are so welcome!
OMG! Totally needed this. Redoing my menu right now.
This is cool! It's like web page optimization and A/B testing to find hot spots for web pages!
That's a great way to look at it!
Your vids should have MILLIONS of views. Extremely helpful and insightful content. Thank you Ryan.
mevale100, ohh my gosh, thank you so much. It is really my pleasure! Have you been to therestaurantboss.com yet to get access to my FREE five video series!
Great video and information 👍🏾.Thank You
Glad it was helpful!
Great Tips! Thank You Ryan!!
Very informative, thank you! Will definitely implement the tips when time comes to redesign the menu!
LA let me know if I can be of any assistance, I would love to take a look at your current menu and help you with the re-design.
LA let me know if I can be of any assistance, I would love to take a look at your current menu and help you with the re-design.
why not use even numbers on menu? just found you today so if theres a video to answer let me know, ill be going through more videos. very informative videos, love!
Its hard to raise prices per $1. if you use cents, you can add smaller amounts every few months.
ah ok smart. Thank You
Valuable information what I’m looking for thanks lot
Glad it was helpful!
You are doing for free thank you May God bless you abundantly 😍 this video is so helpful
Thank u . Was really helpful
Thanks so much Betsy! Hey, have you grabbed your free access to our Toolkit yet? Lots of useful resources and templates there for you too: www.therestaurantboss.com/toolkit. -Dawn, Team TRB
Just stumbled upon your channel, I'm so glad that I did! By far the best videos on RUclips for restaurant owners. Definitely subscribing. I am currently buying an Oriental buffet in a very good location in London, England. I understand that this is different from a conventional restaurant and we don't have any menus, well because it's a buffet. I was wondering if there is any sort of insight you could provide on how to maybe lower wastage and more importantly tips on how I could possibly attract more customers. Obviously a buffet is a whole different ball game from a normal restaurant but maybe you have some advice that is applicable in my situation. I also signed up to your e-mail newsletter. I really hope you can help me out. Anything would be helpful. Thank you.
Buffets are different animals...especially from a Food Costing standpoint. There are some very simple ways to calculate it, but simple does not mean easy. It is more work. I can share it with you if you are interested. However, I also have a really cool spreadsheet that I just started using with customers that will get you as close to an accurate food cost (or total CoGs) without having to deal with inventory and other time consuming tasks... Fill out an application on my site therestaurantboss.com/1-on-1-consulting/ and lets chat about all this... CHEERS Mate!
Thanks a lot. Filling it out now :)
It's always good to find new usefull information on the internet. Mind blowing content. Thank you!
Wow - thank you so much!
Thank you so much for making the vdos. I have a plan to open up a Thai bistto. This helps alot!
Thanks brother for your extremely enlightening tips & help me to change how I looked to the menu design. I currently still running a new 6 months cafe.
So glad the video helped! Continued success!
Great great great
Please post more, upload more videos and keep up the good job!
I am already on the website
Thank you
Thank you for knowledge Boss 👍😊
You are very welcome!
Frist time i see your video i learn something ..
Glad to hear that!
Weird question but do you remember how big that TV was? Seems the right size for a digital
I am sorry to say that I don't. Sorry!
These are great videos Ryan, thank you so much! Do you have any advice for menu engineering for a food truck? The menu would likely be posted somewhere on the outside of the truck
Nothing is different.
Great articulation here!
GREAT JOB - very very useful!!
Thank you!
Thank you. I know this video is old but very helpfull would you be able to recommend books about menu engineering
Hey, Restaurant Boss. Thank you for your video. I work at an Ethiopian restaurant where we need a menu re-design. Our whole concept is a little different from most places. There's a smaller number of total dishes and the customer "builds" their plate by choosing them in combinations. Any general advice? Available to consult?
Hey Leland! I have a few videos on my website about menu engineering (other than the one you watched...check them out). I would love to consult, if interested. Please go to therestaurantboss.com/hire-me and you will see my coaching options.
Great info! Thanks.
I'M SO GLAD I FOUND YOUR CHANNEL
Awesome, so glad the video helped you out.
Thank you for making these videos. Very helpful. Question; why should not I use an even number on the menu?
No reason, it just looks niced to the eye. plus if you are going to charge .60 might as well charge .65 or .67. I just like 5's for low-cost items, I like 7's for high-cost items. There is some research and psychology, but not really too much.
Its Informative and I got this video at the right time.
I absolutely love your channel sir, u should consider starting a more culinary driven side channel.
Thanks for the suggestions.
Thanks... It good to meet you
This is awesome! Thanks so much for the tips.
Thankyou for the amazing informative video sir,Can you please attach sample menu of an ideal menu.?
Sorry we don't have anything like that available. Take the principles that Ryan has given you in the video and apply it to your menu. Ryan does do personalized menu reviews inside his SCALE program or the TRB Membership.
www.scalemyrestaurant.com
www.therestaurantboss.com/membership
-Dawn, Team TRB
Hi thank you for making this video. Can you give an example of a perfect 1 panel menu? Thanks so much
Hello Rayn! Am very delighted to see your works. I really need help and wondering how to reach out to you personally. Thank you🙏
Hi Samuel! You can book a One Thing call at therestaurantboss.com/hire-me.
No background music!! I was trying to concentrate on your words and was distracted by the other sounds. Thanks!
Please make a video by showing Executive Chefs Duty and Responsibility. Thank you
Thank you for the idea!
thank you for these tips..your appreciated.
I love this guy
This is helpful! Thank you!
You are welcome!
Great vid. We want to increase our prices starting 2016. What metrics should we use to determine how much to increase our prices?
+949surferdude Hey pal, thanks for the comment. You are going to want to know your p-mix and margins before doing any work to your menu. If you want some help and tools with this, let me know. I guarantee my menu work because I have never worked on a menu that has not increased profits more than my fees in a very short period of time. Let me if you want to chat...therestaurantboss.com/start-here-a/#contact
Thank you, great tips and effective info.
You're welcome!
Ryan you are being a great help. Cheers mate .. I am gonna get back to you on your facebook page.
SUMMER SINGH Hit me up...I would love to hear from you!
Rayn my name usman I stay in Malaysia.I love to work in restaurant it's my hobby .you give me very useful information.thanks a lot
Thanks Ryan
Very well done presentations.
Loved the video but I think you forgot to finally say why we should not use even prices. I heard you say I’ll tell you in a minute but it never came. Did I miss it?
Its possible, with even pricing it is hard to raise prices. If everything on your menu ends in .00 then you can really only go up a full dollar or it looks weird. If your pricing is random, .05, .35 or .65, you can go from .35 to .55 on your next menu change, NOT weird and doesn't stick out. It is a method that allows you to increase your prices on a more regular basis instead of the elastic method of being overpriced for a while, then right on, then underpriced until the rubber band snaps and you start over again.
Please i need more if your guidance on menu engineering....its my weakness
Hi Luisa! We have a video coming out soon about menu engineering. Stay tuned!
Wauw thank you a lot for this video! I did take a look on your website because I wanted to ask an important question regarding my restaurant. I have created a Poké bowl concept, located in Amsterdam(Poké Market). The place is focused on take away due to the low capacity. However, I'm struggling with the decision to hang my menu on the wall or not and honestly there is not enough space. What could you recommend? Customers order at the desk...
I worked with concepts that have paper size menus by the front door and when people walk in they grab a menu, then hand to the cashier when done with it.
Hi, is there a difference between crafting and engineering a cafe menu and doing the same for a diner or restaurant menu?
Appreciate your reply, thank you in advance.
Nope, most menu's and human behavior is the same regardless of the type of restaurant.
This guy is awesome!
Thank you so much.
Thank you very much for teaching that I'm in the process of doing my menu we're hoping to be open at the end of July great tips thank you
So glad the video was helpful and I wish you much success with your opening!
This is what I was looking for. I knew some of this tricks but other were new to me. So helpful. I'll look all your other videos and ill check out the website too.
You got a new subscriber 💚🤍❤️ Ciao
BOSS i have hard time to choose the right amount of a banquet menu based on same regular rstaurant menu s recepies;shall i addcictioning all the regular food costs of the regular menu and then take off like 20% off ? thanks
While printing take away menus, is it profitable to print photos on menu? and is colourful or black and white appealing?
Thank You!
Jaggu Rakesg Prasad and also what colors are most wanted?
It is very nice to learnt insightful knowledge about menu engineering.
I sell digital signage and this video showed up. I never knew this but found this to be very true!
Glad it was helpful!
thanks for this video. Greetings from Brazil.
Greetings.
Hey! Love your work! I am now Head Chef at a small Deli in Kingston, Jamaica. I just drafted a new menu. Currently they are writing the existing menu on black boards, should we implement the same menu engineering techniques for these boards? There is limited space to write on. Also should we consider printed menus instead and write the weekly/daily specials on the boards?
Hey Samantha, I just saw this (so sorry)... I mis Jamaica, my wife and I had an amazing 10 days in Negril for our honeymoon. MMMM red stripe on the beach, a big fire with some spiny lobsters I just pulled out of the ocean, YUM. Depending on your volume and how many options the chalkboard might be better for just specials. But YES you should use the same techniques even on a board menu....
ok good thank! we've done a printed takeout menu and use the boards as well. Another question: How do you manage staff? I am having a hard time training staff who have no real knowledge of culinary arts, they are cooks but don't appreciate culinary arts. You get the difference? They are not use to basic terms such a mice en place, mirepoix, or blanch. I need to develop a system of quality and in our kitchen. Should I work with them in agony or just let the go?
***** I have a 3 part training system that i can send you, please email me at ryan@therestaurantboss.com and I get that to you.
Thank you! These videos are amazing.
I am so glad you liked it, anything you want me to film for future trainings let me know.
Great Tips, greeting from Nicaragua
@therestaurantboss thanks, soo helpfull, is a cover also if the guest just eat a dessert or it has to be a meal?
I don't understand?
"In the restaurant industry, the term "cover" refers to a diner who eats a meal that is served. A cover differs from a table in that it represents only one of the meals served at that table. It differs from a dish in that it includes the extras that a diner orders, such as drinks, appetizers and desserts." How do you define cover in your example?.. bought your profit maximizer course, and found diff. explanation than here... in the course it says take the average bill of each customer...would be a guy just order a coca cola be included in the 709 covers? I doubt it.. would be great , if you could clarify would be great!, ..thanks mate!
your videos are great, thank you
would you suggest to think more in terms of margin percentage or absolute margin to maximize overall profit. What I mean is if you had a product A that would cost you 1$ and you can likely sell for $2 vs a product B that costs 0.4$ and you can sell for $1.2, how would you choose if you had no way to estimate sales before hand?
+paperinik69 Thanks for the question...I'm a little confused and maybe I"m overthinking this but if product B only makes .80$ of course I would rather sell A where I make a dollar ALL DAY LONG!
+The Restaurant Boss thanks, the reason I am wondering is because generally companies I know set a target for COGS and product A would increase COGS percentage although with higher margin so if sales are equal it would obviously be better.
Thank you very much for this videos!! They are great help!
I have a question, I'm from Argentina, and down here we don't use cent so is very hard to apply the "not use even numbers" tip. Any suggestions on this matter? or any recommendations on how to display the prices with even numbers
The variation of the prices is so often (due to monetary inflation) that I try to increase the prices a tiny bit at a time so it's not so shocking on the costumers. But sometimes is really hard to achieve this. Hope you answer. Thank you!!! Great videos
Hello, I apologize that I can't offer you too much help here. I am not all that familiar with these challenges and I hate offering advice that I have not yet tested to be sure it works.
The Restaurant Boss thanks for your honest answer! Anyway I'll be trying the other tips next month, already working on the menu engineering. They are great! Thank you so much!
Thanks
Real, real good!
I am so glad you liked it, anything you want me to film for future training let me know.
very helpful thank you!
Hello , at 7:05 you show the attention diagram from the 70s. Do you know what kind of menu it was based on?
Any training you're offering online?
Is menu engineering also for drinks and liquour?
Thanks for the great tips.
My pleasure Art...thanks for taking the time to thank me! Also, be sure to check out my newest FREE training series at RestaurantProfitandPerformance.com with really in depth information on why certain restaurants are huge hits and others just never had a chance!
Just curious, how many seats does this restaraunt have and what do they have on the actual menu? A $9 average seems like a sandwich or pizza shop imo. Thanks for the videos!
This was a smaller restaurant in a small town and it was about 6 years ago, but they were mostly a breakfast lunch spot. Why do you ask, the facts don't change, just the numbers.
I just stumbled upon this and was trying to download the tools mentioned on your website. Is this still being offered? Nothing pops up when I click on the button and I notice this videois from 9 years ago, so...
We had a few tech issues the other day with our Toolkit opt in form but it should be resolved now! www.therestaurantboss.com/toolkit
- Dawn, Team TRB
hi sir would you please help me with the production aspect related to ordering the raw materials and some kind of check list for the same.
great information.
thank you!
Explain how to promote non moving alcohol in bar, and reduce beverage cost
If its not moving either promote or eliminate it. To promote it use it in your house cocktails give it more visibility in the bar, train your servers and bartenders on it and offers tastes etc...
If we shouldn't use $ signs and amounts on the menu, please let us know it's better replacement or what should we use instead ? Thanks in advance.
I didn't say you should not use amounts, just no $$$$ signs.
The Restaurant Boss Thanks for the reply Ryan :)
I am opening a business and i dont have menus that you can hold. its up on a board (similar to for an example McDonalds), how would I go about the menu placement?
Its the same.
+The Restaurant Boss oh thank you
Does this stuff apply to website menus and or catering companies? I would love to get a consultation with you sir
Hi! I'd love to chat with you as well. You can read more about my coaching services at therestaurantboss.com/coaching.
what software do you use to track your anyalitics
Extremely Helpful Tips. Thanks for sharing..
Thanks for the info!
Your welcome!
thanks for sharing! excellent
It is my pleasure, I am glad you enjoyed it and found it valuable!
Very insightful. Can the “Menu Engineering” concept be implemented right at the beginning, while you start a restaurant?
Absolutely! You want your menu to serve you from the beginning.