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As Chef Chuck Currie says, menu structure drives sales and profits…no if’s, and’s, or but’s about it!

Unfortunately, many F&B operators at clubs beat their head against the walls of labour cost and inventory control, simply because they do not know how to structure their menu. That being said, we must understand that when it comes to F&B we are in the sales business first, and then immediately after that we are in the inventory control and people training business.  Remember, a good menu structure drives the sales, controls the inventory SKU’s, and reduces the number of people you need to train, along with the difficulty of the tasks that your team members are required to complete.

This episode of the GIG Podcast is all about reviewing the basics of menu rejuvenation and it’s for you if you’re interested in learning how to:

• Increase your average check
• Realize an immediate sales increase
• Achieve an increase in margin
• Lower your labour costs
• Lower the amount of food inventory items you carry
• Lower the dollar value of the inventory level you carry

Highlights from this episode of the GIG Podcast that you don’t want to miss:

- 7:25 – Hear about what Chuck views as the area of greatest need that F&B operators have when it comes to getting help with improving the performance of their F&B business.

- 11:40 – Find out what some of the things are that an operator can consider when trying to find ways to improve the efficiency and profitability of their golf club F&B operation.

- 13:08 – Hear about how Chuck gets “buy-in” from the team members at the facilities he audits when he presents the solutions that they need to adopt to improve and achieve superior results.

- 17:05 – Understand the importance of getting the menu structure right and why actual dollars to the bottom line are way more important than the food cost percentage that you might be achieving.

- 21:45 – Find out how to create an environment within your F&B operation where your team can become accepting of change and be open to a new way of approaching how the kitchen is going to be operated.

- 23:59 – Learn about the areas of the business that Chuck is most frequently called in to provide help with for his clients.

- 29:15 – Uncover the most important numbers and metrics to watch out for to improve the efficiency & profitability of your F&B operation.

About Chuck Currie

Chuck’s specialty is making money for his clients!  Concept positioning, strategic growth, menu analysis, kitchen design, recipe development, purchasing rationalization, training programs, and productivity analysis have increased sales and profits for every client.

They include Kraft Foods, Save-On-Foods, Tractor Every Day Healthy Foods, Good Bowl, 7-Eleven, Freybe Meats, Centennial Foodservice, Intercity Packers, Gourmet Chef, Cactus Club, Joeys, White Spot, Novo Neapolitan Pizzeria, the Canadian Produce Marketing Association, Garland Commercial Ranges, Vanderpols Eggs, and Mahony & Sons. All of the restaurant clients have won multiple menu awards.

Chuck was a founder and the Concept Leader of Earls Restaurants. Graduates of the programs he instituted now run every chain in Western Canada and the Business Development teams of both major Food Distributors.

He is the only restaurateur to receive the BC Provincial Apprenticeship Award and the BC Foodsafe Award.

To connect with Chuck to discuss having him help your club make more

To learn more about Golf Industry Guru, and to gain access to online golf business education from the world's most successful business, golf, & hospitality industry leaders, visit us at www.golfindustryguru.com.