Key to Taproom Food Profits: The Narrow Menu
Feb 01, 2022
When it comes to making money on food in your taproom, the key is to have a narrow menu. The narrower the better.
This does not mean that you don't give your guests choices.
Consider how you can use the Platform Strategy: One basic food item you can make in 10 or 15 different ways. Think: Pizza.
Your guests want choices, but your income statement needs profits.
As you design your taproom food menu, keep these tips in mind:
- Be really careful about menu growth. The simpler the better (and the more profitable)
- Understand your margins on each food item. You don't need to make money every time, but you need to know what your margins are.
- Do not shrink the portion size in response to cost increases. In a word, this irritates people. They notice.
- Don't drop your prices. Discounts signal desperation. Don't be desperate with your food.
The key to taproom food profits is keeping your menu narrow and using a platform strategy.
This approach makes both your guests, and your income statement, very happy.
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