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Menu performance analysis to spotlight best-sellers and underperformers
Food cost and margin review to identify profit opportunities
Strategic layout and design guidance to influence buying decisions
Kitchen operations alignment to streamline prep and reduce inventory waste
Data-driven menu engineering based on actual sales and cost metrics
With The Chef Blueprint, restaurants typically see:
10–30% increase in average ticket size
Reduced plate waste and inventory shrink
Improved staff efficiency and service speed
Clearer menu messaging that drives customer satisfaction
Menu performance analysis to spotlight best-sellers and underperformers
Food cost and margin review to identify profit opportunities
Strategic layout and design guidance to influence buying decisions
Kitchen operations alignment to streamline prep and reduce inventory waste
Data-driven menu engineering based on actual sales and cost metrics
With The Chef Blueprint, restaurants typically see:
10–30% increase in average ticket size
Reduced plate waste and inventory shrink
Improved staff efficiency and service speed
Clearer menu messaging that drives customer satisfaction