Restaurant owners often spend many hours and a good portion of their careers researching a good restaurant menu engineering system. Join us for an educational webinar hosted by Client Advisors Sydney Lynn and Brian McCaig as they explain how to maximize your menu’s financial success by analyzing food cost against sales trends and mastering the ever-elusive task of menu engineering, and dive into:

– Difference between recipe costing and menu engineering
– Why spend time on menu engineering?
– How to identify “winners” and “losers” in your menu
– Actual cost vs theoretical cost and how to budget

Read the full blog post: https://rasiusa.com/blog/definitive-guide-to-restaurant-menu-engineering-template-download/

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Chapters:
00:00 Introduction
4:05 Menu Engineering vs. Recipe Costing
10:05 Why should you do menu engineering?
12:38 Batch Recipe Pricing (Casting Costs)
4:35 p.m. Monitoring commodity prices in restaurants
6:40 p.m. Visibility through menu engineering (portion sizes, waste, product transfer)
8:30 p.m. Winners and losers of menu items
10:30 p.m. Saving money when eating out
25:50 Ideal, theoretical and real cost of goods
27:30 Monitoring waste in restaurants

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