How to Simplify Your Menu for Profit

If your menu is too large, you could be losing money on extra ingredients as well as creating unnecessary food waste. In order to get more profitable selections, you need to learn how to simplify your menu for profit and increase efficiency. Luckily, the process isn’t as daunting as it may seem.

How to Simplify the Menu

Creating a smaller menu will be easier to manage and provide cooks with the opportunity to get more creative with menu updates. Here are a few things you can consider to help you simplify the menu for profit:

• Keep track of the most popular dishes – Making sure you know which dishes are popular amongst your customers is crucial to know what should be cut from the options.


• Calculate the inventory costs with menu pricing – Consider profit margins. What does it cost to make your dishes and what are your customers paying for them? Can the costs be cut somewhere?


• Think about cross-using ingredients – Try to include dishes that have similar ingredients so that when you buy, say, mushrooms for one dish, you can use what’s leftover for another!

How Does Simplifying the Menu Increase Profits?

There are many ways in which a smaller menu can increase profits for your restaurant. The main one being cost control. The following are just a few examples of the cost control measures in foodservice:

• Helps you track food costs


• Minimizes food waste


• Saves you money by ordering in bulk


• Opens the option to cross-use ingredients to increase efficiency