What we learnt about selling food this month.
● If you have two separate menus, diffentiate them clearly for customers.
● Make gross profit (GP) a central part of every head chef's decision-making process.
● Tempt customers to try the menu with entry-level-priced dishes.
● Reduce choice at busy times to make it easier for the kitchen.
● Stocktake rigorously to enable better calculations on portion control and profits.