Profits Grow With Menu
very profitable restaurants are embracing the 80/20 rule in
their operations. How is that, you ask? They�re focusing on
the top moneymakers, which are the 20% of items that drive
80% of the profits.
example, at Thanksgiving this would come down to cooking
your core product�turkey, stuffing, gravy.
recent Harvard Business Review, an article was written about
a fast-food company in California, In-N-Out Burger. They
offer only four types of items on the menu. Called
�innovation fulcrum,� it�s having enough products to satisfy
customers without creating complexity.
method is apparently working for them, as the company has
been expanding in sales at twice the normal growth rate for