supplementary calculation than no calculation at all.

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How to perform a menu diagnosis with and without contribution margins
You need the contribution margins to diagnose your menu. But you can also start if you haven't yet calculated the recipes and therefore don't have any figures for the cost of goods sold. At least the tax office is happy because it can now make an estimate. We take the net sales price and calculate an average cost of goods sold of 30 percent. This will give you initial information on how to optimize your menu. This method is a supplementary calculation, but it's better to have a



With the indonesia phone data combination of contribution margin calculation and menu diagnosis, you will generate more profit and be way ahead. You will go one step further if you calculate the same contribution margin for each dish. Then you have really made it. It doesn't matter to you which dish your guest orders. You earn the same for each dish. It is also the fairest calculation method for the guest. An additional lever for saving costs is the reduction of fees that you pay to third parties, e.g. for reservations or orders. With a commission-free restaurant ordering system or restaurant reservation system, you are completely independent and save unnecessary expenses.



Uwe Ladwig is the owner of F & B Support in Willich. He supports restaurateurs with business challenges through advice, coaching, webinars, online courses, seminars and calculation packages. He offers menu diagnoses as an online course, Excel template and service. More information at www.f-bsupport.de . Visit our gastronomy blog regularly for more helpful tips for your restaurant .