Profits Grow With Menu
Focus
Some
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.
For
example, at Thanksgiving this would come down to cooking
your core product�turkey, stuffing, gravy.
In a
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.
The
method is apparently working for them, as the company has
been expanding in sales at twice the normal growth rate for
fast-food companies. |