In this episode with David Scott Peters we discuss:

• How your menu is like the heart of your business.
• How menu engineerING all starts with menu costing cards.
• What a yield test is.
• Factoring in spice/consumable.
• Using batch recipes.
• Using software in place of continuing updating recipe cards.
• What is meant by a weight average.
• Why being great at a few things, is more impactful and profitable than trying to be all things to all people.
• Making small incremental changes to your menu when raising prices.
• Where your guests eyes go when they look at a menu.
• The fonts you should be using on your menu.
• Where to list the prices on your menu.
• How to sell the largest margin items on your menu consistently.

Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David Scott Peters is also a dynamic and engaging speaker. His specialized knowledge targets the independent restaurant owners, whether they own one location or a multi-unit chain.