I see far too many operators losing money with their menu. Its a restaurant’s most powerful marketing tool, but they don’t design it for maximum profit. This is not how to run a restaurant. Follow me here…you can be filling your restaurant seats with lines out the door and still be losing money all because your least profitable menu items are the Biggest Sellers! Your kitchen staff are working just as hard putting out these low profit items, so you might as well be selling only high profit items. This latest episode of the Restaurant RockStars Podcast is a must listen/watch!