Quote:
Originally Posted by CHRIS ELLIS
are all of you menu item costed out, if so are you selling enough of the high margin items, ( they do not contrib as much to the top line, but drop more to the bottom line ) as your low margin high price items ( that contrib more to the top line but less to the bottom line) there should be a balance there to protect the Food Cost you seek
chris
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Chris's point about making sure you are selling the high profit items is key to a restaurants survival. KNG recently sponsored a trial for Jimm'y Egg (located in Oklahoma).
The purpose of the trial was to see if adding a 1/2 width extra pocket to their menu covers will increase the sales of their high profit Griddle category. Jimmy's Egg was using an 8.5 X 14 double pocket menu cover. The 4.25 X 14 extra pocket really made the Griddle specials stand out.
The result was a 55% increase in Griddle category saleshttp://www.restaurant-community.com/images/icons/icon7.gif.
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