This is a continuation of our 7 step guide to Restaurant Menu Engineering . In this episode, we get to the exciting part ” Using The BCG Matrix To Increase The Profitability In Your Restaurant”
This matrix was created by Bruce D.Henderson for the Boston Consulting Group in 1970 to help businesses analyze their product lines. For restaurant practitioners, this is the go-to guide to segment menu items and track variables that affect profitability. This guide will help you decide which products to discontinue, invest or develop. In this episode, we will discuss in-depth the 4 quadrants of the matrix based on market growth and relative market share.
Use the BCG Matrix To Increase Profitability in your restaurant as the basis for your menu engineering to redesign your menu analysis and grow profit in your restaurant.
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