Having a lot of menus is not wrong. In the past, having a lot of menus required a lot of ingredients and a lot of staff. But nowadays, the price of ingredients has increased, transportation has increased, and labor costs have increased. The more menus there are, the more losses there will be. You should analyze whether your shop has too many menus, causing you to stock too many ingredients.
1. For restaurants that already have a lot of menus
Suppose we have 100 menus, which are the best menus. Try selling them in the same way for 1 - 2 months and collect data. From these 100 menus, there might be 70 menus that people order frequently and another 30 menus that no one orders or very few. These can be cut out. Gradually cut down from 100 to 70 to 50 menus to stock ingredients and staff numbers appropriate for the shop and the current situation.
2. For newly opened restaurants that are thinking of having a variety of menus.
You should think of the concept first because no restaurant can sell everything. For example, if our restaurant is a la carte, what is on the menu? Use your skills or use your existing staff to make every dish delicious. It is not like you want to sell everything. You can make hundreds of dishes but none of them are delicious.
Recommended by Chef Wilmant Leon Founder - Thailand Culinary Academy Chef Owner - Coal Bistro
Learn more hands-on about selecting the best-selling menu items in your shop, reducing the number of items to make more profit in the online course “How to develop a menu to increase sales and profits!
Best-selling menu items but not profitable
Profitable menu items also don't sell well.
Makro Horeca Academy
Helping restaurant operators
Learn how to develop a menu that sells well, is profitable, and appeals to customers.
In this online course, you will learn in depth
1. For restaurants that already have a lot of menus
Suppose we have 100 menus, which are the best menus. Try selling them in the same way for 1 - 2 months and collect data. From these 100 menus, there might be 70 menus that people order frequently and another 30 menus that no one orders or very few. These can be cut out. Gradually cut down from 100 to 70 to 50 menus to stock ingredients and staff numbers appropriate for the shop and the current situation.
2. For newly opened restaurants that are thinking of having a variety of menus.
You should think of the concept first because no restaurant can sell everything. For example, if our restaurant is a la carte, what is on the menu? Use your skills or use your existing staff to make every dish delicious. It is not like you want to sell everything. You can make hundreds of dishes but none of them are delicious.
Recommended by Chef Wilmant Leon Founder - Thailand Culinary Academy Chef Owner - Coal Bistro
Learn more hands-on about selecting the best-selling menu items in your shop, reducing the number of items to make more profit in the online course “How to develop a menu to increase sales and profits!
Best-selling menu items but not profitable
Profitable menu items also don't sell well.
Makro Horeca Academy
Helping restaurant operators
Learn how to develop a menu that sells well, is profitable, and appeals to customers.
In this online course, you will learn in depth
- Know the origin and solve the problem together.
- Learn how to create a BCG Matrix to develop a best-selling, profitable menu that will stay with your shop for a long time.
- Analyze and find menus that should be eliminated and create new menus that are more appealing than before.
Both sell better and make more profit. You can do it too!
Click to study for free at >> https://bit.ly/45Qp1n1
Taught by Mr. Tai Ponchai Nitmethawong, General Manager of Bearhouse and Co-Founder of the True Friend Restaurant page.
Click to study for free at >> https://bit.ly/45Qp1n1
Taught by Mr. Tai Ponchai Nitmethawong, General Manager of Bearhouse and Co-Founder of the True Friend Restaurant page.
