Menu Costing
Across the board, we see that cattle production will be down, and the prices up. As more than seven in 10 eating and drinking places are single-unit/independent operations, the commitment to rework a menu may be daunting, but it’s incredibly important to get this project accomplished as soon as possible. Don’t wait until the middle of 2009 to start, as it will be too late. You should cost out your menu items one-by-one, and evaluate your overall purchasing strategy accordingly. Repositioning key and signature items based on profit contribution will be critical to protecting the bottom line
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