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Lower Costs by Simplifying Your Menu

Lowering Costs

Less staff and unpredictable demand putting pressure on costs?
The 3 most important steps that cost efficient kitchens take.

STEP 1: Simplify Menu

STEP 2: Control Costs

STEP 3: Motivate Staff

A profitable menu and cost-efficient kitchen run by motivated staff are the keys to success in the post-COVID world for restaurants. This step-by-step guide contains everything you need to lower your costs and maximise profitability. Get tips from expert chefs, download free templates and posters from our toolkit and get free training for you and your staff with UFS Academy.

Follow the 3 steps: 

  1. Simplify your menu - use menu engineering, menu pricing formulas and menu design psychology to optimise costs
  2. Control your costs - reduce waste and lower food costs by making suppliers your allies and upskilling your team
  3. Motivate your staff - a high performing team will support you to operate efficiently and manage costs
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