Food Costing and Menu Engineering to Increase Profitability

  • 13 Sep 2021
  • 10:00 AM - 12:00 PM
  • At your place!
  • 10


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A menu is a restaurant’s most important sales tool, so care and consideration need to be used when putting one together. A successful menu is one that is concise, thoughtfully organised and clearly laid out. Most importantly, each and every item on that menu should be profitable. 

Join RA’s own Mike Todd as he walks you through the process of menu engineering, a method of maximising profits by enticing customers to buy your highest margin items. Mike pulls from a combined wealth of knowledge that spans two worlds; his former career as a Senior Sous Chef and his current role as the Restaurant Association’s Marketing Manager.


In this session Mike will discuss:

  • Why food costing is so important
  • Procedures for calculating and understanding your food costs
  • Discussing the food costing and engineering cycle
  • Creating a system for regular analysis and menu maintenance
  • Getting to understand what types of dishes work best for your venue

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