Further articles on the topic of profitability:

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How to measure the success of the menu diagnosis
Give your optimized menu some time. After about a month, you can check whether the changes have already had an impact on your sales, contribution margin and profit. Sometimes new insights emerge. A restaurant customer of mine recently told me that as part of a menu change, he increased the price of the Thai curry from 17.50 euros to 22.90 euros and, surprisingly, the dish not only sold much better, but also turned out to be a winner.

Since a different indonesia phone data clientele is currently coming to the restaurants after the reopening, a monthly menu optimization is worthwhile. Once this has settled down, I recommend a menu diagnosis with subsequent optimization about two to four times a year. You can calculate the potential for price increases by comparing the sales mix and popularity (FORMULA: 100 : number of items (that are analyzed) x 70% (Pareto principle today 30 - 70 / no longer 20 - 80) Example: 100 : 6 main courses x 70% = 11.7% popularity). Dishes with a sales mix of more than three to five percent above the popularity level are suitable for a price increase.



Calculation in the Gastronomy Industry
Correctly calculating beverage prices in the catering industry
Taxes in the Hospitality Industry