In this episode of Taproom Success, we dive into the recipe for a profitable food program.

You'll learn 3 financial best practices to drive margins and 3 operational strategies to simplify your kitchen, highlight your top menu performers, and deliver food guests crave, without overwhelming your team or your bottom line.

Key Takeaways:

• Financial Best Practices:

  • Know your food cost % and contribution margin as dollars matter more than percentages.

  • Use menu engineering to spotlight and sell your most profitable items.

  • Track and control waste with simple systems that boost your bottom line.

• Operational Best Practices:

  • Design a focused menu with crossover ingredients to simplify prep and reduce inventory.

  • Streamline BOH operations with clear SOPs and prep guides.

  • Offer customizable options that give guests choice without adding complexity.

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