Food & Beverage

Design menus that balance guest appeal with margin targets. Track food cost percentage by item, outlet, and period. Manage the tension between the chef's vision and the P&L reality. Run menu mix analysis — stars, plowhorses, puzzles, and dogs. Negotiate with purveyors, manage commodity price swings, and figure out how to hit a significant share food cost when avocados doubled in price last week. Every menu change is a bet on guest preference vs. margin.

Analyze menu item profitability using food cost percentage and contribution margin. Design menus to highlight high-margin items. Manage portion control, recipe costing, and theoretical vs. actual food cost variance. Adjust pricing seasonally.

Manage reservation flow, walk-in accommodation, table turn optimization, and waitlist management. Balance diner experience with revenue per available seat hour (RevPASH). Handle no-shows and cancellation policies.