How to use menu engineering to calculate menu costPosted by Robert on Apr 8, 2012 in Featured | 0 comments
Menu engineering and saving big on your bottom line
Using technology with menu engineering
As a restaurant owner it’s difficult to find time to cost out menu items based on sub recipes, recipes, and inventory vendor items from your food order guide; however, finding that time can often mean a saving of 10%-15% on your bottom line. I spent the last few months improving Kitchen Porter Tech to help manage restaurant inventory, recipes, employee scheduling, point of sale synchronization, and menu engineering.
I created the video below to demonstrate how easy it is to figure out your cost quickly using our software Kitchen Porter Tech.