MENU & REVENUE OPTIMIZATION
Make more from the business you already have.
Once you know where the opportunities are, this is where we do something about them.
DISCUSS YOUR OPERATION
YOU DON’T ALWAYS NEED MORE GUESTS.
Sometimes the biggest opportunity is already sitting in the guests you have.
What they order.
What they don’t order.
What you charge.
What you promote.
When they visit.
How much they spend.
Menu & Revenue Optimization works on exactly those things.
We work from your own numbers to decide where to focus, so changes aren’t based on assumptions, trends or what competitors are doing.
The scope depends on what we find.
That can include:
MENU ENGINEERING
Looking at what sells, what makes money and where each item sits on the menu.
PRICING
Setting prices item by item on cost, margin and demand, instead of adding a flat percentage across the menu.
PRODUCT MIX
Improving what you’re selling, not just how much you’re selling.
AVERAGE SPEND
Finding realistic ways to raise what each guest spends, through how the menu is built and what gets put in front of them.
DEMAND & CAPACITY
Finding the quiet periods and filling more of the capacity you already have.
REVENUE OPPORTUNITIES
Anything else your numbers show is worth going after.
WE DON’T CHANGE EVERYTHING.
We pick the few changes most likely to make a difference and put the effort there.
WHO IT’S FOR
F&B operations that know where their opportunities are but need help acting on them.
It can follow an F&B Performance Review, or stand on its own when the problem is already clear.
MENU & REVENUE OPTIMIZATION
Scope built around your operation.
DISCUSS YOUR OPERATION