Menus, both online and in your restaurant, can make or break a guest’s experience long before your staff has even had a chance to greet them.
Simply put, restaurant menu engineering is the art of determining how profitable and popular menu items are at your restaurant. When done correctly, it can pay dividends by boosting profits by more than 10%.
At an average cost of more than $6,000 to hire and train a new employee, it makes more sense to rehabilitate and turn around an employee who may have gotten off the right path, especially if they are more experienced members of the team.
Profit margins are always a focal topic amongst business owners- regardless of which industry you are in. With competition and market penetration at an all-time high, brands across the globe must continuously develop creative ways to remain profitable and relevant among consumers. The restaurant industry specifically has become oversaturated with the “next big thing” or