| 1. |
Do you have up-to-date accurate food costs for every item sold in the restaurant and are they documented? |
|
|
| 2. |
In your operation are the Gross Profits more important than Food Cost Percentages? |
|
|
| 3. |
Do you know your top ten selling items on the menu, their cost and contributions? |
|
|
| 4. |
Do you review your sales mix reports from your point-of-sale system weekly? |
|
|
| 5. |
Do you know your average gross profit contribution per guest and per entrée? |
|
|
| 6. |
Have you updated your menu in the last 3 to 4 months? |
|
|
| 7. |
Do you know what category on the menu is the most popular? Most profitable? |
|
|
| 8. |
Do you apply a profit strategy to layout and design in all your merchandising materials? |
|
|
| 9. |
Is your pricing of items focued on Gross Profit contributions? |
|
|
| 10. |
Do you use "Special Sheets" to communicate daily features? |
|
|
| 11. |
Is your wine list incorporated into your main menu? |
|
|
| 12. |
Do you know what percentage of sales your guests order Appetizers? Beverages? Sides? Desserts? |
|
|
| 13. |
Do you train your staff to sell suggestively and track their effectiveness? |
|
|
| 14. |
Do you know who your main (direct) competitors are? |
|
|
| 15. |
Do you perform a menu comparison with your direct competitors? |
|
|
| 16. |
Do you involve staff (wait staff, kitchen) in your menu decisions? |
|
|
| 17. |
Are your menus and related point-of-purchase materials in full color? |
|
|
If you answered "NO" to any of the questions above, you could be leaving as much as 15% in gross
profit on the table!
Menu Profitability Test courtesy of Bangor Smith, President, Menus for Profit, Inc.
Taken from Northwest Hospitality News, February 1998. |
