MENU DEVELOPMENT
Menu Engineering / Product Mix
Deciding what you sell, when to
sell it, and what price to sell it for are critical to driving a
healthy check average and maximizing a profitable sales mix. BORA
knows how to harness your core competencies and tune them to drive
profits higher than you imagined you could. Restaurant consulting isn't about
telling you what to do...it's about doing it then teaching you how.
Our team's collective education includes some of America's finest
culinary schools like The Culinary Institute of America and
Johnson and Wales University. This, combined with decades of
"Executive Chef" experience running kitchens across the country,
gives us the edge you need to develop the RIGHT menu.
The Right Menu
We're passionate about food and
about marrying your concept and community with a menu that will
support them. We know the latest cooking trends and equipment being
used so we are able to tailor a winning menu to suit you, your
staff's abilities, and your community's needs.
Through-Put
What good is a compelling menu if
the food takes forever getting to the table? We're obsessive about
"time and motion", inventory velocity
through cross utilization, and work load distribution. Do you have
the equipment, space, and staff to handle your menu efficiently or
did you inadvertently create a bottleneck? Do you have the right
number of seats in your restaurant to match the volume capabilities
of your kitchen and bar? We like to say, "putting a bigger bucket
under the spigot doesn't make the water come out faster". What
about your service model sequence? Is that "history of the
restaurant" spiel slowing your profits and eating up your Guest's
lunch hour? Will a $200 piece of equipment increase sales volume by
15 guests per shift? We structure your menu for maximum profit and
Guest satisfaction.
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