Tips For Profitable Menus 2.0 - Flipbook - Page 15
DOG
Low profit margins and are not popular drinks.
Either remove this from the menu or rethink the serve ingredients/description to
increase profitability.
WORK HORSE
Low profit margins but popular.
Look at your costs or pricing to see where you could improve. You could also try
replacing ingredients with a more premium option to elevate the serve.
PUZZLE
Good profit margins but are not popular drinks.
Move or highlight this drink on the menu – positioning it as a special or ‘Bartender
recommendation’. You could also consider renaming or changing description.
STAR
High profit margins and popular.
This drink performs well, but you could attempt to draw guests to them more using
good design principles, e.g. a call out box, a coloured background, different font etc.