The past year has been a scramble to rightsize our restaurants in an effort to meet the evolving need states of our guests. Despite the challenges, an opportunity has emerged to thoughtfully streamline our offerings, leaving the high-revenue drivers that best fulfill our brand promise. This optimization happens at the nexus of strategic menu engineering and a well-leveraged labor force, yet ensuring these elements work in tandem can be a challenge for even the most decorated veterans in our industry. Here you’ll find best practices for strategic menu innovation that fortify your brand, increase efficiencies, and maximize revenue.
This session is part of the Restaurant Recovery Resources Series and includes Portuguese subtitles and other translated fields. To view this session without subtitles, please visit https://www.bigmarker.com/NationalRestaurantShow/Optimizing-Menus-to-Maximize-Profit