00:00:02
so this checklist in the
00:00:04
worksheet youil as well but this is
00:00:07
referred every you looking at take out
00:00:12
side do we have a headship with skills
00:00:15
and
00:00:16
buyant if you are in that role if you're
00:00:19
the head shet buer be honest with
00:00:22
yourself do you have the
00:00:24
skills and do you buy into the idea this
00:00:27
if you don't have time to do this you
00:00:29
don't have time to if you don't know how
00:00:31
to do it that's an easy
00:00:33
fix we you talk about that in
00:00:38
De do I have a regular schedle for cost
00:00:41
in my menu and regular meet more than
00:00:44
once a year regular means keeping up to
00:00:47
date with price increases and knowing
00:00:49
exactly what everything going in k
00:00:53
s have I items that I can shave that I
00:00:56
can adjust the dish or remove we had the
00:00:58
example before two be going out looking
00:01:00
identically one with double
00:01:04
toppings I was pushing on that toim okay
00:01:07
just they make them many you wife you
00:01:10
said before especially with beiz ships
00:01:12
we take 24 different or four or five
00:01:14
different ingredi to make seven
00:01:16
different
00:01:17
bites we a lot of more stuff the
00:01:20
something's not selling but I go well
00:01:22
the ingredients here anyway it doesn't
00:01:23
matter if or doesn't Crossing on or all
00:01:28
is that bad the Sor create something
00:01:31
with those ingredients that will start
00:01:33
the troll yeah this your menu has no R
00:01:37
the things that don't sell or don't make
00:01:38
you
00:01:39
money are going to sleep depending on
00:01:41
the size you R you if not selling just
00:01:44
take it off and leaveit up people get
00:01:46
few uses and they'll pick up you
00:01:51
out yeah
00:01:54
it's there shouldn't be anything in your
00:01:56
business that's argu it's not curing
00:01:58
we'll just leave it there because that's
00:02:00
just distracting you from what's going
00:02:01
to be
00:02:03
basically
00:02:05
um different stor about Mak M things and
00:02:08
you know if we're using old dough bases
00:02:10
to make a r kind of stuff that's K fish
00:02:13
but it so on the menu think oh well I've
00:02:15
got be agree so Z get one
00:02:19
long but that's only problem this going
00:02:21
to
00:02:23
work which takes us too and therefore
00:02:25
dishes which need to
00:02:28
go as there last month right report on
00:02:31
their items and knows what the high
00:02:33
sellers are low
00:02:35
sellers
00:02:38
yeah run that when you go back to your
00:02:40
business take a big red pen and run
00:02:42
through the water fore wasting your
00:02:46
time who doesn't remove those bottom
00:02:48
ones because there's like George that
00:02:50
comes and work up to save a dish we're
00:02:53
on the job yeah
00:02:58
and what why you could creative D that
00:03:02
27 geores or us that George could still
00:03:04
be happy with because you're able to
00:03:06
encourage him to do it and you can make
00:03:09
more
00:03:11
money remember how to talk this morning
00:03:13
about making emotional decisions so
00:03:15
making business
00:03:18
decisions
00:03:20
careful like Jimmy said if you've got
00:03:22
three things on your list on your cour
00:03:26
that is less than what 5% of your
00:03:34
turn get some exting things give
00:03:37
creativity get them to create a radio
00:03:40
item at the higher gross
00:03:42
profit gives them opportunity to
00:03:44
actually do something and own and
00:03:46
then all the sudden it SS and put it on
00:03:48
your menu s
00:03:53
it I'm
00:03:58
going
00:04:02
back we're in this industry because we
00:04:05
love our customers we are serving be and
00:04:07
we get caught up in this idea that we
00:04:09
need an answer to our customers we need
00:04:12
the answer to our guests and we don't
00:04:15
we're worried that if we take a menu the
00:04:18
menu we need that world make sure that
00:04:20
George knows stand M there new doers but
00:04:25
what I see all the time is I need to do
00:04:28
a menu menu increase how am I going to
00:04:31
tell my customers how am I going to what
00:04:32
what
00:04:34
socials
00:04:36
don't do you not Market a price increase
00:04:42
maners Market a fresh Ling something new
00:04:46
and a s you're awesome with some
00:04:48
additions and subtractions and some
00:04:50
tweaking as some old favorites and it's
00:04:51
really exciting we've got to remember
00:04:53
that in need to change everything just
00:04:54
add play thingses to his tshs new menu
00:04:58
perfect this is something exciting that
00:04:59
we're doing we're commun getting
00:05:01
positive change to our to our castors
00:05:04
and our
00:05:05
guests
00:05:10
always we don't need to answer to our
00:05:12
customers we how to profitable business
00:05:15
and if we start trying to we won't have
00:05:16
a business to answer to it
00:05:18
all it's really really hard to get your
00:05:20
head around to spend an industry serving
00:05:23
and looking after and protecting and
00:05:25
being their people but if some only
00:05:29
coming to you for one dish that doesn't
00:05:30
cost you money you've got a bigger
00:05:32
problem or you don't need that
00:05:35
customer if people are coming to you
00:05:37
because of the cheap places have and you
00:05:38
have the cheap of their roles you go
00:05:41
more fundamental
00:05:42
problem don't you to be on
00:05:47
P hading the right Tools in
00:05:51
bu who's actually got many costing
00:05:53
system whether it be a spreadsheet or or
00:05:58
yeah
00:06:00
and who does let back in the
00:06:03
napkin oh it's in the head who's man
00:06:05
youting through the
00:06:07
edge oh we died good put down would you
00:06:12
recommend a soft fo
00:06:15
for first thing that I want to be really
00:06:20
care of all the GRE over and over again
00:06:22
the difference of La
00:06:25
this in the
00:06:28
head
00:06:30
in terms of software help you with it uh
00:06:32
there out there reses up there
00:06:35
ands cookie book uh Etc personally I'm a
00:06:40
rest fan because it does your systems
00:06:42
from out out of house well
00:06:45
um but my K is if you're not costing
00:06:49
your men at all or it's in your hand
00:06:52
filled yourself a rough a rough system
00:06:55
burst see you have the data you hav't
00:06:57
already get the fundamentals before you
00:06:59
start start out sourcing into something
00:07:00
else this applies to your marketing this
00:07:02
applies to your recruitment this applies
00:07:04
to everything in the business if you got
00:07:07
no idea what you're doing paying
00:07:09
something else to do it for you won't
00:07:11
help once you have a basic system then
00:07:14
you B me more efficient with an EXL
00:07:17
software what the case may be and if you
00:07:19
are currently looking at that tur down
00:07:21
that line any system you use will reply
00:07:23
pre and South and it will be a
00:07:26
slock get someone else to do it for you
00:07:29
get the hand Chef that told you you do
00:07:31
it to do it for you train them make them
00:07:33
know how to use it if you need to do it
00:07:34
yourself just do it properly we talk
00:07:37
about this isn't costing money it's
00:07:38
saving money this is a key if it takes
00:07:41
you a month to set up it require a few
00:07:43
hours a week to do it put those hours in
00:07:45
orse you just got another expensive
00:07:48
learning and if you're ready to talk
00:07:50
about tech about cing the numbers I'm
00:07:52
doing a panel tomorrow it's just to be
00:07:54
talking about what
00:07:55
T to help you want be free
00:08:11
yeah a couple people on boarding the
00:08:13
rest moment do it properly spend the
00:08:17
time otherwise you're stitching yourself
00:08:18
up
00:08:20
be sure up better than longer the T
00:08:24
gu it's very many options whether it be
00:08:27
add-ons or you fall in is over
00:08:30
people what we could have what can we do
00:08:33
well consistently and unbe up with the
00:08:35
same people let's keep it tight keep it
00:08:39
neat we've all seen those menus that are
00:08:42
s Pages along anxiety have to looking at
00:08:44
it yeah
00:08:47
stward and on those menus people just go
00:08:50
for the thing they know because they get
00:08:51
out one the is coming on so that get all
00:08:56
it and it a share Comm ingredi the love
00:08:59
what you said earlier about we use the
00:09:00
same can
00:09:03
earlier but we don't want to have
00:09:05
something in the kitchen that only goes
00:09:06
in one dish it's just a recipe for
00:09:08
wastage it's a recipe for uh you know C
00:09:12
Lous things needly under use of
00:09:15
pross it also means that it makes your
00:09:18
job of tracking all of this much easier
00:09:20
so let's ingredients and whatever system
00:09:23
you do for yourself or we use will be
00:09:24
out flag and really came Coss the whole
00:09:27
B so yes cherry go through the roof we
00:09:31
pull head ass set and we say that's all
00:09:34
right we're going to be using medium to
00:09:35
MOS
00:09:36
into 12s or the case may be and set it
00:09:40
up like this and it works or we say that
00:09:42
dish with cars those is being shaved and
00:09:45
this one's coming up the menu but on a
00:09:47
schu which will be
00:09:50
the Su that be on
00:09:55
here have aous as much as you can and
00:09:58
let your prep day and your prep guy get
00:10:05
AA made it is
00:10:10
not I'm going to do this again this is
00:10:14
the simp quickest
00:10:20
way you're not good at me is only men is
00:10:23
boring I suck at
00:10:25
it if anyone in your team signs them
00:10:28
time a lot of the give them 50
00:10:32
bucks then
00:10:35
to you need the work you got price it
00:10:37
you get descriptions you're not explain
00:10:39
where's going to be so that the most
00:10:41
popular iconic SC addition the highlight
00:10:44
of the highest profit I have someone
00:10:46
else to the
00:10:47
r the white person with a canas
00:10:50
description can do
00:10:53
what add on to all your dishes if it can
00:10:56
be added to give it option at least one
00:10:58
option underneath every dish if he can
00:11:00
take multiple give it
00:11:02
multiple this STS back to that people
00:11:04
not like be a free put lady give the
00:11:07
suggestion this is Ed will and Alia team
00:11:11
you g
00:11:12
that
00:11:14
yeah why
00:11:17
do beverage
00:11:22
parents restaurant one pairings lunch
00:11:24
Place one be pairings Breakfast Cafe
00:11:27
juice parings P up be one pars
00:11:32
uh once again if I'm coming in this is
00:11:36
this a classic I went to a uh V place
00:11:40
two Saturdays ago while lunch wasn't
00:11:43
matter a be but you said do a be that
00:11:45
you know ibly do actually because she
00:11:48
opened it to me if it been come deal I
00:11:50
definitely would go giing the option
00:11:53
what's going to work because they might
00:11:54
look at that that lust wine with a meal
00:11:57
and might look at that juice they would
00:11:58
order
00:11:59
if your menu tells them this juic think
00:12:01
the plout
00:12:04
bowl
00:12:09
Goot High profit
00:12:12
items at the top or if they're going to
00:12:14
be in special place at the body with
00:12:16
some some Ling somewhere where people
00:12:19
have a little go to them go that sounds
00:12:21
good I think I might have
00:12:23
that St hasn't stopped reading in menu
00:12:26
but definitely already picked out what
00:12:27
they want and he W I'm about to I should
00:12:30
was it they did to
00:12:31
call
00:12:33
help and you started train to
00:12:36
oeler this comes back to that
00:12:38
clarification so and I'm ordering my
00:12:41
rast B was that with the carrot and cow
00:12:44
juice because the menu told told me I'm
00:12:47
not being assult I'm just clarifying
00:12:49
wild more was my Benny with stabin or
00:12:53
bacon or hash BRS whatever the case may
00:12:55
be having staff get cast to our
00:13:00
have to one a half and it sounds really
00:13:02
obvious when you do online ordering or
00:13:04
isue what the may be and you realize
00:13:06
people do want this stuff we're just not
00:13:08
aming
00:13:12
for and go yet use your colors and your
00:13:15
Grapplers in your menu
00:13:17
strategically so don't just make it
00:13:20
pretty this one's here to get a p box
00:13:22
around B this one's going to be the dick
00:13:24
Punk this one's onog graphic for a
00:13:25
doctor one for chese whatever the case
00:13:28
may be
00:13:30
everything that's on you needs to be a
00:13:33
considered thing like you can see it for
00:13:35
a reason just wi it let's take a l step
00:13:38
from bretty to thought out and engine
00:13:45
in does anyone currently have like a
00:13:48
chef special or favorites kind of box on
00:13:50
their menu
00:13:52
or back on light up yeah one of B do you
00:13:55
sell more of
00:13:56
them I would get
00:13:59
a lot of
00:14:01
special
00:14:03
good
00:14:05
yes has anyone added like our ter you
00:14:09
know might
00:14:14
betic does anyone
00:14:17
have yeah I will
00:14:21
and when you run your sales mixit see
00:14:24
what your high wor s are uh compared to
00:14:27
your menu and see if those ones that are
00:14:30
more pent I sell them
00:14:33
more I brought them
00:14:36
out SC I really want to get an idea from
00:14:40
each
00:14:43
table I a couple minut to work on to
00:14:45
actually light L down because you've got
00:14:47
either one or two notebooks full of
00:14:49
notes right now and as I said this
00:14:53
morning knowledge is one thing
00:14:55
implementation is
00:14:57
the and it's
00:15:01
leing here with something to work
00:15:03
actually do so just going give a couple
00:15:05
of minutes we'll come around any
00:15:06
questions this
00:15:07
[Music]
00:15:21
up
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