SlideShare a Scribd company logo
1 of 7
Sales & Menus
Which Comes First
Maximize your Menu
Forecast Sales
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Today’s Lesson
• Sales Forecast
• Menu Mix
• Contribution to Margin
• Menu item contribution
• Stars, Puzzles, Plow Horse, Dog
• The menu as a financial tool
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Sales Forecasting
• Total Number of Seats
• Number of Tables
• Two top, Four top, Family style dining
• Take out
• Bar service
• Number of turns
• Daily volume
• Maximize hours
• Track & adjust
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Forecasting vs. Tracking
Forecasting is an educated estimate of potential sales
• Use industry standards
• Start with capacity
• Adjust each month by % of capacity
• Utilize Contribution Margin
Tracking monitors the movement and impact of menu
items
• Use actual sales numbers
• Utilize Contribution Margin
• Utilize Menu Mix
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Menu Engineering
Menu Mix: Comparison of individual
menu item sales to total sales
Individual items sold/Total items sold
Contribution Margin: Each menu
items profitability
Selling price – cost of item = CM
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Menu Classification
High
Higher in popularity
Lower in profit contribution
Low
Low
High
Cash Cows Stars
Higher than average in profit contribution
Keep minimum
Promote
Lower than average popularity Higer in popularity
Higher in profit contribution
ContributionMargin
Comparison to Total Sales (Menu Mix)
Possible price increase
Prominent menu position
Lower in popularity
Lower in profit contribution
Remove unless loss leader
Hide los leaders
Price sensative
Builds customers
Dogs Workhorses
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Calculating Sales
• By Check Average: the average sales generated
by a single diner per meal period
• By Meal Period: the average sales per meal
period (# seats x turns x average meal price)
• By Type of Sale: Food sales per meal period &
Beverage Sales per meal period
Review several examples of sales forecasting
templates to see which one works best for your
operation.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

More Related Content

Similar to 53 sales & menu

13 frl rising-food-costs
13 frl rising-food-costs13 frl rising-food-costs
13 frl rising-food-costsWarren Dietel
 
13 catersource rising-food-costs
13 catersource rising-food-costs13 catersource rising-food-costs
13 catersource rising-food-costsWarren Dietel
 
Developing a Profitable Food Operation CMAA
Developing a Profitable Food Operation CMAADeveloping a Profitable Food Operation CMAA
Developing a Profitable Food Operation CMAAFritz Gitschner
 
Effective Menu Engineering For Your Food & Beverage Menus
Effective Menu Engineering For Your Food & Beverage MenusEffective Menu Engineering For Your Food & Beverage Menus
Effective Menu Engineering For Your Food & Beverage MenusReturn On Ingredients
 
Menu merchandising
Menu merchandisingMenu merchandising
Menu merchandisingYogeshSorot
 
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent Weathers
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent WeathersProduct Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent Weathers
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent WeathersBrainmates Pty Limited
 
Chuck Currie, Closing Keynote for TEC 2013
Chuck Currie, Closing Keynote for TEC 2013Chuck Currie, Closing Keynote for TEC 2013
Chuck Currie, Closing Keynote for TEC 2013LinkBC
 
Food and Beverage Operations Management System
Food and Beverage Operations Management SystemFood and Beverage Operations Management System
Food and Beverage Operations Management SystemAssignment Prime
 
Marketing and Strategic Planning
 Marketing and Strategic Planning  Marketing and Strategic Planning
Marketing and Strategic Planning Brooke290522
 
Small Format Academy Fresh 3
Small Format Academy Fresh 3Small Format Academy Fresh 3
Small Format Academy Fresh 3Gavin Zeff
 
Presentation on a business plan
Presentation on a business planPresentation on a business plan
Presentation on a business planIsmam Shawon
 

Similar to 53 sales & menu (20)

13 frl rising-food-costs
13 frl rising-food-costs13 frl rising-food-costs
13 frl rising-food-costs
 
13 catersource rising-food-costs
13 catersource rising-food-costs13 catersource rising-food-costs
13 catersource rising-food-costs
 
Developing a Profitable Food Operation CMAA
Developing a Profitable Food Operation CMAADeveloping a Profitable Food Operation CMAA
Developing a Profitable Food Operation CMAA
 
Food cost control
Food cost controlFood cost control
Food cost control
 
50 introduction
50 introduction50 introduction
50 introduction
 
Effective Menu Engineering For Your Food & Beverage Menus
Effective Menu Engineering For Your Food & Beverage MenusEffective Menu Engineering For Your Food & Beverage Menus
Effective Menu Engineering For Your Food & Beverage Menus
 
mark 8 23 reff
mark 8 23 reffmark 8 23 reff
mark 8 23 reff
 
Menu merchandising
Menu merchandisingMenu merchandising
Menu merchandising
 
COST CONTROL
COST CONTROLCOST CONTROL
COST CONTROL
 
07 menus & recipes
07 menus & recipes07 menus & recipes
07 menus & recipes
 
Wpldn july2015 usb
Wpldn july2015 usbWpldn july2015 usb
Wpldn july2015 usb
 
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent Weathers
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent WeathersProduct Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent Weathers
Product Talks Meetup (17 Sep 2019) - How to Launch a Product by Kent Weathers
 
Chuck Currie, Closing Keynote for TEC 2013
Chuck Currie, Closing Keynote for TEC 2013Chuck Currie, Closing Keynote for TEC 2013
Chuck Currie, Closing Keynote for TEC 2013
 
Culinary R&D
Culinary R&DCulinary R&D
Culinary R&D
 
Food and Beverage Operations Management System
Food and Beverage Operations Management SystemFood and Beverage Operations Management System
Food and Beverage Operations Management System
 
Food cost control
Food cost control Food cost control
Food cost control
 
Marketing and Strategic Planning
 Marketing and Strategic Planning  Marketing and Strategic Planning
Marketing and Strategic Planning
 
Small Format Academy Fresh 3
Small Format Academy Fresh 3Small Format Academy Fresh 3
Small Format Academy Fresh 3
 
Presentation on a business plan
Presentation on a business planPresentation on a business plan
Presentation on a business plan
 
Production control
Production controlProduction control
Production control
 

More from Michael Scott

01 flash cards sample
01 flash cards sample01 flash cards sample
01 flash cards sampleMichael Scott
 
Cooking with farm grown product
Cooking with farm grown productCooking with farm grown product
Cooking with farm grown productMichael Scott
 
Basic agricultural practices
Basic agricultural practicesBasic agricultural practices
Basic agricultural practicesMichael Scott
 
Inventory with costs
Inventory with costsInventory with costs
Inventory with costsMichael Scott
 
54 restaurant seating
54 restaurant seating54 restaurant seating
54 restaurant seatingMichael Scott
 
Charcuterie – preserving the hog
Charcuterie – preserving the hogCharcuterie – preserving the hog
Charcuterie – preserving the hogMichael Scott
 
42 tuiles gelatin & foams
42 tuiles gelatin & foams42 tuiles gelatin & foams
42 tuiles gelatin & foamsMichael Scott
 
Day 38 cookies, cakes, pastries
Day 38 cookies, cakes, pastriesDay 38 cookies, cakes, pastries
Day 38 cookies, cakes, pastriesMichael Scott
 
Day 36 custards & laminated dough
Day 36 custards & laminated doughDay 36 custards & laminated dough
Day 36 custards & laminated doughMichael Scott
 
32 breakfast cookery
32 breakfast cookery32 breakfast cookery
32 breakfast cookeryMichael Scott
 
02 practical exam critique sheet foods of americas
02 practical exam critique sheet foods of americas02 practical exam critique sheet foods of americas
02 practical exam critique sheet foods of americasMichael Scott
 

More from Michael Scott (20)

01 flash cards sample
01 flash cards sample01 flash cards sample
01 flash cards sample
 
Cooking with farm grown product
Cooking with farm grown productCooking with farm grown product
Cooking with farm grown product
 
Basic agricultural practices
Basic agricultural practicesBasic agricultural practices
Basic agricultural practices
 
Checklist sheet1
Checklist sheet1Checklist sheet1
Checklist sheet1
 
Inventory with costs
Inventory with costsInventory with costs
Inventory with costs
 
54 restaurant seating
54 restaurant seating54 restaurant seating
54 restaurant seating
 
52 costing
52 costing52 costing
52 costing
 
51 menus
51 menus51 menus
51 menus
 
Hors D’oeuvres
Hors D’oeuvresHors D’oeuvres
Hors D’oeuvres
 
Charcuterie – preserving the hog
Charcuterie – preserving the hogCharcuterie – preserving the hog
Charcuterie – preserving the hog
 
42 tuiles gelatin & foams
42 tuiles gelatin & foams42 tuiles gelatin & foams
42 tuiles gelatin & foams
 
40 cakes
40 cakes40 cakes
40 cakes
 
Day 38 cookies, cakes, pastries
Day 38 cookies, cakes, pastriesDay 38 cookies, cakes, pastries
Day 38 cookies, cakes, pastries
 
Day 37 pies & tarts
Day 37 pies & tartsDay 37 pies & tarts
Day 37 pies & tarts
 
Baking techniques
Baking techniquesBaking techniques
Baking techniques
 
Day 36 custards & laminated dough
Day 36 custards & laminated doughDay 36 custards & laminated dough
Day 36 custards & laminated dough
 
32 breakfast cookery
32 breakfast cookery32 breakfast cookery
32 breakfast cookery
 
30 eggs
30 eggs30 eggs
30 eggs
 
31 breakfasgt
31 breakfasgt31 breakfasgt
31 breakfasgt
 
02 practical exam critique sheet foods of americas
02 practical exam critique sheet foods of americas02 practical exam critique sheet foods of americas
02 practical exam critique sheet foods of americas
 

53 sales & menu

  • 1. Sales & Menus Which Comes First Maximize your Menu Forecast Sales ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 2. Today’s Lesson • Sales Forecast • Menu Mix • Contribution to Margin • Menu item contribution • Stars, Puzzles, Plow Horse, Dog • The menu as a financial tool ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 3. Sales Forecasting • Total Number of Seats • Number of Tables • Two top, Four top, Family style dining • Take out • Bar service • Number of turns • Daily volume • Maximize hours • Track & adjust ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 4. Forecasting vs. Tracking Forecasting is an educated estimate of potential sales • Use industry standards • Start with capacity • Adjust each month by % of capacity • Utilize Contribution Margin Tracking monitors the movement and impact of menu items • Use actual sales numbers • Utilize Contribution Margin • Utilize Menu Mix ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 5. Menu Engineering Menu Mix: Comparison of individual menu item sales to total sales Individual items sold/Total items sold Contribution Margin: Each menu items profitability Selling price – cost of item = CM ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 6. Menu Classification High Higher in popularity Lower in profit contribution Low Low High Cash Cows Stars Higher than average in profit contribution Keep minimum Promote Lower than average popularity Higer in popularity Higher in profit contribution ContributionMargin Comparison to Total Sales (Menu Mix) Possible price increase Prominent menu position Lower in popularity Lower in profit contribution Remove unless loss leader Hide los leaders Price sensative Builds customers Dogs Workhorses ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 7. Calculating Sales • By Check Average: the average sales generated by a single diner per meal period • By Meal Period: the average sales per meal period (# seats x turns x average meal price) • By Type of Sale: Food sales per meal period & Beverage Sales per meal period Review several examples of sales forecasting templates to see which one works best for your operation. ChefMichaelScott LeadChefInstructorAESCA Boulder