Menu planning is an essential whether you’re in concept
development or wanting to kick your restaurant up a notch
in image or profitability. A Bill Stephens Associates
Restaurant Consulting menu is designed to:
• Maximize Raw Product Yield by using up drop-offs
and non-yield portions of inventory items.
• Consider the culinary skill level of the kitchen
• Offer fresh, innovative food concepts and presentations.
• Fully complement the restaurant’s image.
Once these factors are determined we utilize our proprietary
THEORITICAL FOOD COST REPORT (TFC) to determine
the most advantageous menu prices. With this tool we can
“what if” every possible menu sales mix and
adjust prices according to each menu item’s labor
level and food cost to arrive at the most profitable TFC.
The TFC Report then tracks daily the TFC
versus actual food cost based on actual menu item sales
counts. As a cost control report the TFC
immediately shows problems of waste, over-portioning, and
theft. Menu prices can be adjusted according to the customer
buying patterns on a monthly basis to maximize profits.
WINE MENU CONSULTING
Bill Stephens has written over 1,000 weekly columns in Harte-Hanks,
Murdoch, and Hearst newspapers and features in national
periodicals such as Wine Spectator, Wine News, Food
& Wine, and Chef. He has served as judge in many
of the national wine competitions and traveled extensively
in all the world’s major wine producing regions. Acting
as a negotiant he created and imported his own brands of
wine. His vast experience in wine list planning will help
you create a profitable wine program for your restaurant.