Menu Planning

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.

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.

It's important to be familiar with these words when analyzing a menu. These help better understanding sales and profitability. 

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.