“Menu Maestros – Crafting a Profitable Menu for Tomorrow” by Craig Shelton
The Restaurant Business Model was ways based upon financial fallacies. By understanding what the finance community got wrong when using the “Retail Store” model, we can improve profitability by as much as 3,000%.
Enlightened Menu Pricing
A. Here is an entirely different way to take a restaurant from the national average of 1% profit all the way to 28% by cutting wine prices IN HALF!
Enlightened Labor Cost Management
B. SPEND MORE ON LABOR TO REDUCE LABOR COST — Profit Goes from 1% to as High as 30%!
Charlie Munger’s Mental Models
C. Hone your critical thinking skills to uncover your own solutions to what were unsolvable before.
…LOT MORE, TOO!