I just wanted to say I'm so surprised and delighted you've taken all this time to make your wonderful, helpful videos. I was truly expecting you to say "and for only $$ you can have all my videos!".. but then you're doing this all for the sake of the industry! Absolutely admirable. I am about to become a first time Chef of a brand new restaurant, and all these things you've taught me are going to blow the owners away.. You've helped me and my family into a better life. Thank you so very much.
i graduated from culinary school about 10 years ago and this video was a really nice refresher. i definitely remember all this info taught at school. i’m so glad you even brought up the “sweet spot” tips as not a lot of people know about this.
I run a successful restaurant in a tourist destination. I experimented with menu adjustments based on info from this video. I have since increased my PPA (per person average) by 20%. This is great info. Thank you .
So glad I found your videos. I am working my butt off to save for my first cafe/Resturant. I'm taking training courses to get as much prep as possible, but your videos are so helpful alongside that. Thank you
Excellently done. We have a “spotlight menu” in the sweet spot that has a fancy outline, bold text in a slightly different font that holds all of our profit leaders and superstar menu items. This helps drive the sales of them. Every six months we will look at the product mix sale and value, any product that is a new superstar we will see if we can adjust the price for better margins and add it to the spotlight while dropping or demoting any under performing former superstar. Now this might not work as well for restaurants that have a very static menu, we change ours twice a year. Warm and cold season. Also should add the spotlight menu items are duplicated as in they are not moved to the spotlight just added. If they stay on the menu they will also be found in their proper category, burgers under sandwiches , chicken dishes under chicken, steak dishes in under steaks etc. Another point on this is while our FOH team has sampled all of our dishes and understand their preparation process, we spend extra time working on the spotlight menu so they can help encourage them to guests if asked about them.
Great .. I am so sad i saw this so late , I just closed my restaurant due to covid after running it for 13 years , hope i had found you earlier, anyways your video has given me positive energy and will open a restaurant again once things are normal , can i get in touch with you ? I would need more guidance. Thanks Harry
Hi Harry! I am sorry to hear about your restaurant but know that you are not alone! You can find my coaching options here: therestaurantboss.com/hire-me. I also encourage you to look at my SCALE product. It will set you up for success upon reopening your restaurant. www.scalemyrestaurant.com And, of course, keep watching this channel!
Wow! I was not even looking o this topic not at he screen but first your voice and what what were saying got my intrest, Then I ran over to look at the screen when u did a visual, I watched the whole segment and then got my phone To look you up again to make sure to like and subscribe. Thanks for Everything. Being so interesting , making it easy for me to understand and great topic that can be applied to other subjects!
I'm no expert, but colorful and playful menus with simple bright colorful cartoon illustrations or decorations can disarm diners who are worried about the money they are spending. It lends a "fun" aspect to choosing the food when it's not all serious and black and white. An acquaintance of mine has a junk car business. As part of his ads, he placed a big, bright yellow smiley face. Even on the side of his trucks. People remember the face and it feels cheerful and trusting. He has a smashing business. Customers want to be put at ease when they do any kind of business with you, regardless of the product. Thanks for the video, it was very informative.
Absolutely sterling info. Thank you so much. You have no idea how much good you are doing as we all begin to recover from the Covid debacle. You are my guru, just want you to know.
I´ve just watched three videos of yours and I want to take one of your guided courses. Great example of how to offer short free videos to catch our interest and make us want more ....
this is awesome, before watching this video. my two best seller items are positioned exactly at the no.1 and no.2 of the two panel menu of your example. thank you and ill continue to watch you videos while I reconstruct my menu
Hello, I am a student graphic designer working on my first menu design and I found this video quite interesting, easy to understand and helpful. Thank you.
Thanks so much Betsy! Hey, have you grabbed your free access to our Toolkit yet? Lots of useful resources and templates there for you too: www.therestaurantboss.com/toolkit. -Dawn, Team TRB
why not use even numbers on menu? just found you today so if theres a video to answer let me know, ill be going through more videos. very informative videos, love!
mevale100, ohh my gosh, thank you so much. It is really my pleasure! Have you been to therestaurantboss.com yet to get access to my FREE five video series!
Thanks brother for your extremely enlightening tips & help me to change how I looked to the menu design. I currently still running a new 6 months cafe.
Hey, Restaurant Boss. Thank you for your video. I work at an Ethiopian restaurant where we need a menu re-design. Our whole concept is a little different from most places. There's a smaller number of total dishes and the customer "builds" their plate by choosing them in combinations. Any general advice? Available to consult?
Hey Leland! I have a few videos on my website about menu engineering (other than the one you watched...check them out). I would love to consult, if interested. Please go to therestaurantboss.com/hire-me and you will see my coaching options.
Just stumbled upon your channel, I'm so glad that I did! By far the best videos on TH-cam for restaurant owners. Definitely subscribing. I am currently buying an Oriental buffet in a very good location in London, England. I understand that this is different from a conventional restaurant and we don't have any menus, well because it's a buffet. I was wondering if there is any sort of insight you could provide on how to maybe lower wastage and more importantly tips on how I could possibly attract more customers. Obviously a buffet is a whole different ball game from a normal restaurant but maybe you have some advice that is applicable in my situation. I also signed up to your e-mail newsletter. I really hope you can help me out. Anything would be helpful. Thank you.
Buffets are different animals...especially from a Food Costing standpoint. There are some very simple ways to calculate it, but simple does not mean easy. It is more work. I can share it with you if you are interested. However, I also have a really cool spreadsheet that I just started using with customers that will get you as close to an accurate food cost (or total CoGs) without having to deal with inventory and other time consuming tasks... Fill out an application on my site therestaurantboss.com/1-on-1-consulting/ and lets chat about all this... CHEERS Mate!
These are great videos Ryan, thank you so much! Do you have any advice for menu engineering for a food truck? The menu would likely be posted somewhere on the outside of the truck
Sorry we don't have anything like that available. Take the principles that Ryan has given you in the video and apply it to your menu. Ryan does do personalized menu reviews inside his SCALE program or the TRB Membership. www.scalemyrestaurant.com www.therestaurantboss.com/membership -Dawn, Team TRB
If its not moving either promote or eliminate it. To promote it use it in your house cocktails give it more visibility in the bar, train your servers and bartenders on it and offers tastes etc...
Loved the video but I think you forgot to finally say why we should not use even prices. I heard you say I’ll tell you in a minute but it never came. Did I miss it?
Its possible, with even pricing it is hard to raise prices. If everything on your menu ends in .00 then you can really only go up a full dollar or it looks weird. If your pricing is random, .05, .35 or .65, you can go from .35 to .55 on your next menu change, NOT weird and doesn't stick out. It is a method that allows you to increase your prices on a more regular basis instead of the elastic method of being overpriced for a while, then right on, then underpriced until the rubber band snaps and you start over again.
No reason, it just looks niced to the eye. plus if you are going to charge .60 might as well charge .65 or .67. I just like 5's for low-cost items, I like 7's for high-cost items. There is some research and psychology, but not really too much.
My pleasure Art...thanks for taking the time to thank me! Also, be sure to check out my newest FREE training series at RestaurantProfitandPerformance.com with really in depth information on why certain restaurants are huge hits and others just never had a chance!
BOSS i have hard time to choose the right amount of a banquet menu based on same regular rstaurant menu s recepies;shall i addcictioning all the regular food costs of the regular menu and then take off like 20% off ? thanks
I just stumbled upon this and was trying to download the tools mentioned on your website. Is this still being offered? Nothing pops up when I click on the button and I notice this videois from 9 years ago, so...
This is what I was looking for. I knew some of this tricks but other were new to me. So helpful. I'll look all your other videos and ill check out the website too. You got a new subscriber 💚🤍❤️ Ciao
Hi, is there a difference between crafting and engineering a cafe menu and doing the same for a diner or restaurant menu? Appreciate your reply, thank you in advance.
Very important information in this section. So glad to be learning so much helpful strategies. Looking forward to putting it to use for my own restaurant. Toidd
![[TH] 2024 PMSL SEA W2D5 | Fall | พลาดวันนี้ จะต้องเสียใจ](http://i.ytimg.com/vi/A5-Cuo12p6A/mqdefault.jpg)
When was the last time you re-engineered your menu?
Today...
I just wanted to say I'm so surprised and delighted you've taken all this time to make your wonderful, helpful videos. I was truly expecting you to say "and for only $$ you can have all my videos!".. but then you're doing this all for the sake of the industry! Absolutely admirable. I am about to become a first time Chef of a brand new restaurant, and all these things you've taught me are going to blow the owners away.. You've helped me and my family into a better life. Thank you so very much.
Agreed! so helpful
J Hara great luck just keep pushing
What about rent and power
I don’t know if your new to TH-cam.... but no channel costs money to watch.
cant agree more
i graduated from culinary school about 10 years ago and this video was a really nice refresher. i definitely remember all this info taught at school. i’m so glad you even brought up the “sweet spot” tips as not a lot of people know about this.
I run a successful restaurant in a tourist destination. I experimented with menu adjustments based on info from this video. I have since increased my PPA (per person average) by 20%. This is great info. Thank you .
Oh wow! This is awesome! Would you mind if we used this as a testimonial? If so, please email Andrea at andrea (at) therestaurantboss (dot) com.
So glad I found your videos. I am working my butt off to save for my first cafe/Resturant. I'm taking training courses to get as much prep as possible, but your videos are so helpful alongside that. Thank you
Sam Comain hey sam how is your business going ?
Excellently done. We have a “spotlight menu” in the sweet spot that has a fancy outline, bold text in a slightly different font that holds all of our profit leaders and superstar menu items. This helps drive the sales of them. Every six months we will look at the product mix sale and value, any product that is a new superstar we will see if we can adjust the price for better margins and add it to the spotlight while dropping or demoting any under performing former superstar. Now this might not work as well for restaurants that have a very static menu, we change ours twice a year. Warm and cold season. Also should add the spotlight menu items are duplicated as in they are not moved to the spotlight just added. If they stay on the menu they will also be found in their proper category, burgers under sandwiches , chicken dishes under chicken, steak dishes in under steaks etc.
Another point on this is while our FOH team has sampled all of our dishes and understand their preparation process, we spend extra time working on the spotlight menu so they can help encourage them to guests if asked about them.
Great .. I am so sad i saw this so late , I just closed my restaurant due to covid after running it for 13 years , hope i had found you earlier, anyways your video has given me positive energy and will open a restaurant again once things are normal , can i get in touch with you ? I would need more guidance. Thanks Harry
Hi Harry! I am sorry to hear about your restaurant but know that you are not alone! You can find my coaching options here: therestaurantboss.com/hire-me. I also encourage you to look at my SCALE product. It will set you up for success upon reopening your restaurant. www.scalemyrestaurant.com And, of course, keep watching this channel!
The Restaurant Boss thanks will get in touch
Wow! I was not even looking o this topic not at he screen but first your voice and what what were saying got my intrest, Then I ran over to look at the screen when u did a visual, I watched the whole segment and then got my phone To look you up again to make sure to like and subscribe. Thanks for Everything.
Being so interesting , making it easy for me to understand and great topic that can be applied to other subjects!
Awesome! Glad the video was helpful.
For those of us that did not know what you are teaching this is gonna be life changing info. Thank you very much for doing what you do.
+James Henderson I am so glad you found it then, let me know how else I might be able to help.
Thank you! We are drafting the business plan for our 1st higher end Irish Pub concept, and will be poring over your training videos daily!
I'm no expert, but colorful and playful menus with simple bright colorful cartoon illustrations or decorations can disarm diners who are worried about the money they are spending. It lends a "fun" aspect to choosing the food when it's not all serious and black and white. An acquaintance of mine has a junk car business. As part of his ads, he placed a big, bright yellow smiley face. Even on the side of his trucks. People remember the face and it feels cheerful and trusting. He has a smashing business. Customers want to be put at ease when they do any kind of business with you, regardless of the product. Thanks for the video, it was very informative.
Absolutely sterling info. Thank you so much. You have no idea how much good you are doing as we all begin to recover from the Covid debacle. You are my guru, just want you to know.
Wow - thank you so much! I am glad my videos are helping you to dig out of this mess!
Your videos are excellent. I will definitely use what I have learned from them in my line of work. Keep up the great work 😊
Wonderful!
Valuable information what I’m looking for thanks lot
Glad it was helpful!
You should be made a Saint. Thank you so much for sharing your experience, the content of this video is worth more than gold..
Wow, thank you!
Couldn't agree more with you @the stock exchange Restaurant
Im so happy to see how people reacted to this video. It is a great video mate thanks!!!
I´ve just watched three videos of yours and I want to take one of your guided courses. Great example of how to offer short free videos to catch our interest and make us want more ....
We'd love to have you on board!
OMG! Totally needed this. Redoing my menu right now.
Great video and information 👍🏾.Thank You
Glad it was helpful!
Helpful tips! Thank you for taking the time to make this!
You are so welcome!
this is awesome, before watching this video. my two best seller items are positioned exactly at the no.1 and no.2 of the two panel menu of your example.
thank you and ill continue to watch you videos while I reconstruct my menu
my pleasure...
Frist time i see your video i learn something ..
Glad to hear that!
This is cool! It's like web page optimization and A/B testing to find hot spots for web pages!
That's a great way to look at it!
Hello, I am a student graphic designer working on my first menu design and I found this video quite interesting, easy to understand and helpful. Thank you.
Great articulation here!
Very informative, thank you! Will definitely implement the tips when time comes to redesign the menu!
LA let me know if I can be of any assistance, I would love to take a look at your current menu and help you with the re-design.
LA let me know if I can be of any assistance, I would love to take a look at your current menu and help you with the re-design.
Great Tips! Thank You Ryan!!
GREAT JOB - very very useful!!
Thank you!
Great info! Thanks.
Thank you for knowledge Boss 👍😊
You are very welcome!
You are doing for free thank you May God bless you abundantly 😍 this video is so helpful
Thank u . Was really helpful
Thanks so much Betsy! Hey, have you grabbed your free access to our Toolkit yet? Lots of useful resources and templates there for you too: www.therestaurantboss.com/toolkit. -Dawn, Team TRB
Its a great video, very informative.
Glad it was helpful!
It's always good to find new usefull information on the internet. Mind blowing content. Thank you!
Wow - thank you so much!
Thank you so much for making the vdos. I have a plan to open up a Thai bistto. This helps alot!
why not use even numbers on menu? just found you today so if theres a video to answer let me know, ill be going through more videos. very informative videos, love!
Its hard to raise prices per $1. if you use cents, you can add smaller amounts every few months.
ah ok smart. Thank You
Your vids should have MILLIONS of views. Extremely helpful and insightful content. Thank you Ryan.
mevale100, ohh my gosh, thank you so much. It is really my pleasure! Have you been to therestaurantboss.com yet to get access to my FREE five video series!
thank you for these tips..your appreciated.
I love this guy
Thanks Ryan
Thanks... It good to meet you
Its Informative and I got this video at the right time.
Thank you, great tips and effective info.
You're welcome!
Thanks brother for your extremely enlightening tips & help me to change how I looked to the menu design. I currently still running a new 6 months cafe.
So glad the video helped! Continued success!
Great great great
Please post more, upload more videos and keep up the good job!
I am already on the website
Thank you
Weird question but do you remember how big that TV was? Seems the right size for a digital
I am sorry to say that I don't. Sorry!
Thank you very much for teaching that I'm in the process of doing my menu we're hoping to be open at the end of July great tips thank you
So glad the video was helpful and I wish you much success with your opening!
This is helpful! Thank you!
You are welcome!
This is awesome! Thanks so much for the tips.
I'M SO GLAD I FOUND YOUR CHANNEL
Awesome, so glad the video helped you out.
Great info! Thank you.
Nathanael Bony Thank you for taking the time watch and to reply, I greatly appreciate it!
Please make a video by showing Executive Chefs Duty and Responsibility. Thank you
Thank you for the idea!
Please i need more if your guidance on menu engineering....its my weakness
Hi Luisa! We have a video coming out soon about menu engineering. Stay tuned!
Thanks
Thank you. I know this video is old but very helpfull would you be able to recommend books about menu engineering
Hey, Restaurant Boss. Thank you for your video. I work at an Ethiopian restaurant where we need a menu re-design. Our whole concept is a little different from most places. There's a smaller number of total dishes and the customer "builds" their plate by choosing them in combinations. Any general advice? Available to consult?
Hey Leland! I have a few videos on my website about menu engineering (other than the one you watched...check them out). I would love to consult, if interested. Please go to therestaurantboss.com/hire-me and you will see my coaching options.
I sell digital signage and this video showed up. I never knew this but found this to be very true!
Glad it was helpful!
very helpful thank you!
This guy is awesome!
Thank you so much.
Real, real good!
I am so glad you liked it, anything you want me to film for future training let me know.
I absolutely love your channel sir, u should consider starting a more culinary driven side channel.
Thanks for the suggestions.
great information.
thank you!
Just stumbled upon your channel, I'm so glad that I did! By far the best videos on TH-cam for restaurant owners. Definitely subscribing. I am currently buying an Oriental buffet in a very good location in London, England. I understand that this is different from a conventional restaurant and we don't have any menus, well because it's a buffet. I was wondering if there is any sort of insight you could provide on how to maybe lower wastage and more importantly tips on how I could possibly attract more customers. Obviously a buffet is a whole different ball game from a normal restaurant but maybe you have some advice that is applicable in my situation. I also signed up to your e-mail newsletter. I really hope you can help me out. Anything would be helpful. Thank you.
Buffets are different animals...especially from a Food Costing standpoint. There are some very simple ways to calculate it, but simple does not mean easy. It is more work. I can share it with you if you are interested. However, I also have a really cool spreadsheet that I just started using with customers that will get you as close to an accurate food cost (or total CoGs) without having to deal with inventory and other time consuming tasks... Fill out an application on my site therestaurantboss.com/1-on-1-consulting/ and lets chat about all this... CHEERS Mate!
Thanks a lot. Filling it out now :)
Rayn my name usman I stay in Malaysia.I love to work in restaurant it's my hobby .you give me very useful information.thanks a lot
Thank you! These videos are amazing.
I am so glad you liked it, anything you want me to film for future trainings let me know.
Is menu engineering also for drinks and liquour?
Ryan you are being a great help. Cheers mate .. I am gonna get back to you on your facebook page.
SUMMER SINGH Hit me up...I would love to hear from you!
Very well done presentations.
It is very nice to learnt insightful knowledge about menu engineering.
These are great videos Ryan, thank you so much! Do you have any advice for menu engineering for a food truck? The menu would likely be posted somewhere on the outside of the truck
Nothing is different.
Thankyou for the amazing informative video sir,Can you please attach sample menu of an ideal menu.?
Sorry we don't have anything like that available. Take the principles that Ryan has given you in the video and apply it to your menu. Ryan does do personalized menu reviews inside his SCALE program or the TRB Membership.
www.scalemyrestaurant.com
www.therestaurantboss.com/membership
-Dawn, Team TRB
No background music!! I was trying to concentrate on your words and was distracted by the other sounds. Thanks!
Hi thank you for making this video. Can you give an example of a perfect 1 panel menu? Thanks so much
your videos are great, thank you
Explain how to promote non moving alcohol in bar, and reduce beverage cost
If its not moving either promote or eliminate it. To promote it use it in your house cocktails give it more visibility in the bar, train your servers and bartenders on it and offers tastes etc...
can we use digital menu in our restaurant?
can you tell what is restaurant failure rate?
hi sir would you please help me with the production aspect related to ordering the raw materials and some kind of check list for the same.
thanks for this video. Greetings from Brazil.
Greetings.
Loved the video but I think you forgot to finally say why we should not use even prices. I heard you say I’ll tell you in a minute but it never came. Did I miss it?
Its possible, with even pricing it is hard to raise prices. If everything on your menu ends in .00 then you can really only go up a full dollar or it looks weird. If your pricing is random, .05, .35 or .65, you can go from .35 to .55 on your next menu change, NOT weird and doesn't stick out. It is a method that allows you to increase your prices on a more regular basis instead of the elastic method of being overpriced for a while, then right on, then underpriced until the rubber band snaps and you start over again.
Great Tips, greeting from Nicaragua
You rock dude
Thank you!
Thank you for making these videos. Very helpful. Question; why should not I use an even number on the menu?
No reason, it just looks niced to the eye. plus if you are going to charge .60 might as well charge .65 or .67. I just like 5's for low-cost items, I like 7's for high-cost items. There is some research and psychology, but not really too much.
thanks for the video
Any training you're offering online?
Thanks for the great tips.
My pleasure Art...thanks for taking the time to thank me! Also, be sure to check out my newest FREE training series at RestaurantProfitandPerformance.com with really in depth information on why certain restaurants are huge hits and others just never had a chance!
While printing take away menus, is it profitable to print photos on menu? and is colourful or black and white appealing?
Thank You!
Jaggu Rakesg Prasad and also what colors are most wanted?
Thanks for the info!
Your welcome!
BOSS i have hard time to choose the right amount of a banquet menu based on same regular rstaurant menu s recepies;shall i addcictioning all the regular food costs of the regular menu and then take off like 20% off ? thanks
I just stumbled upon this and was trying to download the tools mentioned on your website. Is this still being offered? Nothing pops up when I click on the button and I notice this videois from 9 years ago, so...
We had a few tech issues the other day with our Toolkit opt in form but it should be resolved now! www.therestaurantboss.com/toolkit
- Dawn, Team TRB
thanks for sharing! excellent
It is my pleasure, I am glad you enjoyed it and found it valuable!
Fantastic
great video
Thanks!
Great Tips
This is what I was looking for. I knew some of this tricks but other were new to me. So helpful. I'll look all your other videos and ill check out the website too.
You got a new subscriber 💚🤍❤️ Ciao
Hi, is there a difference between crafting and engineering a cafe menu and doing the same for a diner or restaurant menu?
Appreciate your reply, thank you in advance.
Nope, most menu's and human behavior is the same regardless of the type of restaurant.
Hi, please explain the impact of menus with images?
Hi! I am all for images! But they have to be good ones. Not stock pics of something similar. They need to be YOUR food.
what software do you use to track your anyalitics
Hello , at 7:05 you show the attention diagram from the 70s. Do you know what kind of menu it was based on?
This is ajay narayan from India
You were telling don't mention a dollar in menu how can if the guest want to now price
You would just show the price of the menu item without an actual dollar sign. For example '20' instead of '$20'.
Very important information in this section. So glad to be learning so much helpful strategies. Looking forward to putting it to use for my own restaurant.
Toidd
Can you please show an actual example of menu items positioning ?