1 minute read
Operational Efficiencies
Focus on what you do best and aim to provide a consistent, quality product that your customers can count on each time they dine with you. Understanding your restaurant’s numbers – specifically food costs and labor costs – is essential to accurately forecasting profitability and staffing needs.
When evaluating and updating your menu, consider the 4 P’s of Menu Engineering:
PROFITABILITY Review current item costs through Sysco | Studio and make pricing adjustments based on current market conditions.
Identify areas where you can switch out ingredients to enhance profitability without compromising quality.
PREPARATION
Select items that require minimal preparation and assembly. Ensure your kitchen staff is cross-trained for maximum labor efficiency. Analyze inventory and minimize stand-alone items and excess stock.
PORTABILITY Ensure menu items pack and travel well to maintain integrity and freshness.
Invest in proper takeout containers that maintain temperature and presentation to closely mirror the dine-in experience.
POPULARITY Feature your signature items – what are you famous for?
Review past history or competitive analysis for key offerings. Add your sales velocities into Sysco | Studio to get a Star Chart providing insights into your best selling items, top movers, and those that need consideration - either promoting them toward increasing sales or removing them to shift sales to more profitable items.
Creating Contactless Menus with QR Codes
In addition to worrying about having contact with restaurant staff and other patrons, guests are concerned about touching shared surfaces and sanitation measures. One way to minimize exposure is to provide guests with a contactless menu via a QR code – this also eliminates the need for the establishment to wipe down menus. Easily accessible through Sysco | Studio - check out the link or QR code below to learn how!
