Maximize Profits with High-Margin Menu Items

The article focuses on optimizing restaurant profitability by strategically selecting menu items with high profit margins. It suggests analyzing sales data to identify the most profitable dishes and highlighting these on the menu. The piece also recommends adjusting portion sizes and ingredient costs to enhance profitability, and using upselling techniques to boost revenue. Additionally, it advises regularly updating the menu based on performance data and customer preferences to ensure it remains appealing and profitable. By focusing on these high-margin items and continuously refining the menu, restaurants can improve their bottom line and overall financial success.