Effective Menu Curation for Restaurant Success

Menu curation is a pivotal factor in determining a restaurant's success. When considering pricing, the entrees tend to yield higher profits, with drinks offering a low-cost and high-margin opportunity for upselling. While this is common knowledge, appetizers often pose a challenge due to their average profit margin being just 22%. However, savvy restaurateurs can integrate appetizers into their menu strategically to enhance profitability. For instance, opting to purchase a whole chicken instead of separate parts allows for cost-saving and maximization of resources. By breaking down the chicken, restaurants can utilize the bones for stock, which can then be transformed into soups for the menu. This not only recoups costs but also creates a cohesive menu theme. The chicken breast can be featured on lunch salads, thighs in dinner entrees, and scrap pieces can be creatively used in chicken tacos. This thoughtfulness in menu planning allows different dishes to interconnect, much like assembling a neatly fitting puzzle—each piece contributing to the overall dining experience and profitability of the establishment.