How to Build a Taproom Food Program That Guests Love and Your P&L Will Too
Description
In this episode of Taproom Success, we dive into the recipe for a profitable food program.
You'll learn 3 financial best practices to drive margins and 3 operational strategies to simplify your kitchen, highlight your top menu performers, and deliver food guests crave, without overwhelming your team or your bottom line.
Key Takeaways:
Financial Best Practices:
Know your food cost % and contribution margin as dollars matter more than percentages.
Use menu engineering to spotlight and sell your most profitable items.
Track and control waste with simple systems that boost your bottom line.
Operational Best Practices:
Design a focused menu with crossover ingredients to simplify prep and reduce inventory.
Streamline BOH operations with clear SOPs and prep guides.
Offer customizable options that give guests choice without adding complexity.
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