Decisions to make
What must be clear
- 01True item cost
- 02Contribution margin
- 03Popularity by relevant period
- 04Operational burden
Work the problem
Practical next actions
- Standardize recipes and portions
- Review modifiers and discounts
- Compare performance by daypart
- Test one pricing or placement change at a time
Avoid
Common failure patterns
- Using food-cost percentage alone
- Ignoring labor and bottlenecks
- Removing a signature item without understanding its role
- Analyzing inconsistent sales periods