David Hopkins

I was actually looking at your menu earlier.

But for example, the beef with mushrooms and oyster sauce, I'm guessing you can't tell me exactly how much that dish costs to prepare.

So understanding the product cost of dishes is so critical to maximizing the profitability of a menu.

And there are tools to do it.

I can recommend some.

And you can probably add about 4% of revenue to your profit just by costing it properly and engineering it properly.

I mean, it all goes hand in hand, which is why it's such a complicated business to run.

So if a restaurant over portions everything by just 10 percent, then you're losing out on about three to four percent of profit.

I think this is why one of the most important things is to cost your menu.

It's so critical because that empowers you to make great decisions.

I feel like when you put your menu prices up or you tell the kitchen to do more, we need better value.

you know, you're throwing darts at a wall with a blindfold on.

And if you have the information, you can even make decisions like, oh my gosh, we shouldn't have that on the menu.

It's just not, it's not profitable and people aren't buying it.

And we just, we should take that off the menu because if we take that item off the menu, all of those people will now order something else that makes us a lot more money.

But you need that information, right?

Can I give you a quick, easy tweak and a win for your restaurant?

I looked at your pricing online, and I would say I do not like the pricing approach you've taken.

So when I look at your menu, I see a lot of 11 pounds 20, 1080.

There's some 50s in there.