Menu design

Based on the results, change how the menu is laid out, allowing the most profitable dishes to take prominent positions, such as the upper right corner, where customers typically look first. Utilize various design elements that frame, enhance, and draw attention to the dishes you want guests to choose.

How the price is presented also matters. For example, removing currency symbols and decimal points simplifies the expression. Another effective way to encourage guests to choose a specific option is to offer package pricing. By packaging a main course with a glass of wine for the same price as the most expensive main course, the guest feels they are receiving greater value.

Once you have reviewed the menu and made the necessary changes, you should continuously monitor how things are going. Which dishes and packages are selling, which of those dishes have the highest margins, and at what times are certain dishes sold?

Offer affordable dishes

By calculating the raw material costs for dishes, you can consider whether there is any ingredient that could be replaced with a cheaper alternative. Refining and streamlining the menu should lead to increased margins for each dish, reduced food waste, and enhanced profitability.

Both businesses and individuals are being cautious with their spending. One way to attract private guests, as well as businesses, to the restaurant is to offer reasonably priced dishes or menus.

Perhaps it’s time to drop the signature dish of cured cod loin for 44 euro if it’s not selling. Analyze what guests are ordering and what is truly selling.

Reduce food waste, retain customer favorites, and streamline operations – we see it as a win-win!

How to calculate food cost formula?

Food costs are the costs of all the ingredients and supplies required to prepare menu items. Calculating food costs can be a challenge, but it is essential for any food business to know how much they are spending on food in order to maintain profitability and control costs. Here are the steps to calculate food costs:

1. Determine the period for which you want to calculate the food costs, for example, for a week or a month.
2. Make a list of all the ingredients you used during that period.
3. Determine the total cost of each ingredient by reviewing invoices from suppliers.
4. Add up all the costs of the ingredients to calculate the total cost of the ingredients.
5. Add the costs of all other supplies, such as packaging and cleaning supplies, to the total cost of the ingredients to calculate the total food cost.
6. Divide the total food cost by the total revenue for the same period and multiply this by 100 to calculate the food cost percentage.

Food cost formula: (total cost of ingredients + cost of other supplies) / total revenue x 100 = food cost percentage.

Monitoring the food cost percentage is crucial for any food business to maximize profitability and control costs. By calculating and tracking the food cost percentage, businesses can manage prices and costs while maintaining the quality of their menu items.