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Menu analysis is an important – and often overlooked – component to restaurant success. From the design of the menu to the food on the plate, your menu is the key to profitability.

Find menu success Optimize your offerings and profitability

 

Palmer Foods offers consulting services to help qualifying restaurants optimize their menu offerings and profitability. Menu analysis involves understanding the fonts, styles, and copy used on tangible menus, as well as the product mix of food and ingredients used for recipes in the kitchen. The goal is to identify the profitability and popularity of each menu item and develop a strategy to enhance restaurant sales and success.

Menu analysis is an ongoing process that requires an in-depth understanding of a restaurant’s brand, image, and performance metrics like gross profit, cost of goods sold, and sales volume. Analyzing your menus with the Palmer Foods team will help your operation be as successful as possible. The benefits of analyzing a menu include increasing sales, a better understanding of competitors, and identifying which menu items contribute to profitability.

In addition to menu analysis, Palmer Foods offers menu engineering, design, and print services to help restaurants strategically place their most profitable and popular menu items on their menus with enticing descriptions. Menu engineering is a qualitative and quantitative exercise that calls on restaurants to understand their most profitable and popular menu items and take action to achieve better profit. By altering portion sizes, changing ingredient makeup, and pricing menu items differently, restaurants can increase profitability and optimize their menu offerings.

Executive chef tom chamot has decades of experience innovating in the foodservice industry
Executive Chef Tom Chamot has decades of experience innovating in the foodservice industry.
From white tablecloth to fast casual executive chef tom chamot can help any restaurant develop a unique and profitable menu
From white tablecloth to fast casual, Executive Chef Tom Chamot can help any restaurant develop a unique and profitable menu.

Don't settle for standard. The best beef comes from Palmer.

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Menu Consulting Services