Menu Planning
Costing
It takes time to cost out a menu accurately, to ensure that there is an appropriate profit margin. BME can work with your current team to cost out all restaurant items.
Menu Item Analysis
When analyzing a menu, it's best to utilize the point of sale to better understand which items are selling, and which aren't. Reviewing this, a business can determine which items are worth maintaining on the menu.
Plow Horse, Dog, Star, Puzzle
It's important to be familiar with these words when analyzing a menu. These help better understanding sales and profitability.
Review
Menu analysis shouldn't take place only when redesigning a menu, but rather each period to better understand how items can be adjusted throughout the year.
How it works
BME creates a plate cost based on current inventory costs, then utilizes POS reports to pull sales data to analyze profitability
