Menu Engineering Bootcamp: Increase Restaurant Sales [Free]

By: Allie Tetreault

2 Minute Read

Dec 04, 2017

Email is required
Menu Engineering Blog

In the past year, the posts on the Toast blog that have generated the most interest have been about menu engineering. Whether you're analyzing plowhorses and puzzles or learning Aaron Allen's tips for menu design, it's clear you love this topic and want to learn more. 

Now, I don't know about you, but I'm not an engineer. I'm a writer. You might be a chef, a small business owner, or a consultant... And you might think it's hard to get started with menu engineering.

But in the past few months, with constant research and persistent analysis, I've become an engineer. A menu engineer, to be specific. And you can too.

The Menu Engineering Bootcamp will give you a regimen to follow as you engineer your menu to increase restaurant sales. From day one, you’ll have actionable lessons, takeaways, and assignments to follow. By the end of the 30-day course, you’ll have an optimized menu, the menu engineering worksheets you need to track your success, and a better idea of menu statistics to follow for years to come. 

In this course, which you can complete at your own pace, we discuss how to calculate important menu engineering metrics, how to create a menu engineering graph to see your most profitable and popular items, and how to use menu psychology to increase sales. We also share common menu gaffes that many restaurants make, as well as advice for repeating this process in the future. Here’s a taste of some menu engineering takeaways in this guide: 

  • Adding descriptive labels to your menu items can increase sales by 27%. (Tweet this)

  • Food cost percentage and contribution margin, analyzed together, can indicate restaurant success. (Tweet this)

  • You can use menu engineering to analyze several different aspects of your restaurant, such as online ordering menus, cocktail menus, and weekly specials or happy hour items. (Tweet this)

Every second you don't look at your menu prices, food costs, and contribution margins, you lose money on your best menu items. Industry standard is to redesign your menu at least twice a year. Are you focusing on how to increase restaurant sales when doing so?

Is engineering your menu on your mind in 2016? Want to get started today?
Download Menu Engineering Bootcamp right here.

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