Without a good system, selling food in your taproom can be a real nightmare.
Food costs change all the time, staffing is difficult, and customers are finicky when it comes to what they want to eat.
So, what is a taproom manager to do?
Here’s a simple solution: Use a narrow menu (limited number of ingredients) with a platform strategy (wide variety of food options) and menu engineering (direct customers to menu items they will love and provide high margins).
3-Step Solution to the Food Problem:
- Use a narrow menu concept to simplify back-of-house operations
- Implement the platform strategy to create lots of menu options for guests
- Leverage menu engineering to direct customers to items they will love which provide the highest margins to your business
As with most solutions this one is “simple, not easy”. The concepts are clear, but the execution requires good old-fashioned effort, discipline and consistency.
The short video below expands on these concepts and delivers an action plan you can follow to build a profitable food program in your taproom.
Do this next:
- Watch the short video: How to Create a Profitable Food Program, Part 1
- Join the network of brewery owners and managers working together to create a profitable business
