In this episode with David Scott Peters we discuss:

How your menu is like the heart of your business.
How menu engineerING all starts with menu costing cards.
What a yield test is.
Factoring in spice/consumable.
Using batch recipes.
Using software in place of continuing updating recipe cards.
What is meant by a weight average.
Why being great at a few things, is more impactful and profitable than trying to be all things to all people.
Making small incremental changes to your menu when raising prices.
Where your guests eyes go when they look at a menu.
The fonts you should be using on your menu.
Where to list the prices on your menu.
How to sell the largest margin items on your menu consistently.

Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David Scott Peters is also a dynamic and engaging speaker. His specialized knowledge targets the independent restaurant owners, whether they own one location or a multi-unit chain.

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