#73: How to make a PROFIT

How to make a PROFIT

Make your menu work for you.

Key points covered:

• What percentage should you be spending on food and labour to ensure your dishes are turning a profit.
• Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.
• Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram:

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality