Managing Restaurant Volume: Using The Open Menu Count
Managing Restaurant Volume: Using The Open Menu Count
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3.4K views · 43 reactions | Better menu appeal can lead to  higher check averages  Learn how joining our Stock Yards® Menu Program can help boost your business! https://bit.ly/2H7XsgE | US Foods | Facebook
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How to Calculate Your Restaurant's Food Costs (With Examples)
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💰 Never exceed these food cost targets if you want a profitable restaurant! Appetizers: Target 10% average, never over 20% Entrees: Target 25% average, never over 40% Beverages: Keep as low as possible with house-made options To hit these targets as an independent restaurant, you’ll need premium pricing, so use my 3x formula for most entrees, but include a few strategic 10x profit items that you can showcase as part of your experience. These high-margin stars will dramatically boost your overal
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