Sale!

MENU PROFIT MAXIMIZER

$1,495 $748

I’m offering this special discount at over half my regular rate to help operators through the hardship of this COVID-19 crisis. Nothing else you do will have a greater impact on your restaurant’s survival and ultimate future success.

Roger will work with you 1:1 to show you how to properly cost out your menu and then he will…

  • Calculate the Profit of each menu item
  • Rank each item’s Sales Volume
  • Demonstrate the Profit Difference between every item in each category
  • Show you the Total Profit your restaurant is losing every day
  • Give you the solution
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Description

Menu Profit Maximizer

INCLUDES THE FOLLOWING…

Embarrassment is not too strong of a word to explain what I experienced after Roger helped expose the massive inefficiencies in our menu. Regret that we had not worked with Roger sooner .. that would be another way to describe our experience. Roger takes the Money Ball approach in forcing good menus to be great … and profitable!Brett Payne, International Franchise Director Classic Rock Coffee Company & Kitchen

I’M BETTING YOU’RE LOSING HUGE MONEY ON YOUR MENU!

In fact, I was able to show my most recent client that they had lost $183,000 in the last 6 months due to their menu.

I see it every day with my clients.

So many operators I work with have designed a menu for variety and appeal to the customer, but Profits are all over the place.

I ask them “what are your biggest sellers”?… They can all answer this. “Customers love the Nachos”. “Our Chicken Parmesan flies off the menu”!

Then I ask, “What are your Most Profitable items”? Suddenly you see them scratch their head and say “Well…?” They just don’t know.

Either they have never costed out their menu to see exactly what it costs to put that plate in front of their customer, or they’ve never looked at the information.

Menu Profit Maximizer

Here’s the real deal.

Lower Profit items are stealing sales from the Most Profitable items in each category. Every time they sell a lower profit appetizer, these restaurants are losing $3, $5 and even more profit than if they sold the higher profit items. On the entrée side it’s an even greater loss. Every time they sell this entrée versus that, they’re losing $7, $10 and more simply because the lower profit entrees are taking sales from the highest profit entrees. Same with everything on your menu.

Here’s the kicker…

Face it, you’re paying your kitchen the highest wages in your place to prepare low and high profit items, so why wouldn't you want to Just Sell the Highest Profit Menu items across the board?

YOU CAN…. Know that it is possible to re-design your menu where every item in each category contributes a very Similar if not EQUAL Profit. NOW, you don’t care what you’re selling as long as you’re moving the merchandise and you don’t have a waste, theft or spoilage problem.

IT’S TIME TO FIX THIS and WE HAVE THE SOLUTION!

I WILL WORK WITH YOU 1:1 AND SHOW YOU HOW TO

  • PROPERLY COST OUT YOUR MENU
  • FIGURE OUT THE PROFIT EACH ITEM CONTRIBUTES
  • DETERMINE HOW MANY OF THESE ITEMS YOU SELL EVERY MONTH AND THEN MOST IMPORTANTLY,
  • I WILL SHOW YOU HOW MUCH POTENTIAL PROFIT YOUR RESTAURANT IS LEAVING ON THE TABLE EVERY DAY, WEEK AND MONTH OF THE YEAR AND WHAT TO DO ABOUT IT!

Again, I was able to show my most recent client that they had lost $183,000 in the last 6 months due to their menu.

This is a HUGE deal….nowhere in your restaurant can you make a more significant impact on profits than with this exercise!