Cut Your Menu 30% or Keep Bleeding Money
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Cut Your Menu 30% or Keep Bleeding Money
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Greg puts Spiro on the spot with a question every operator should be asking: what would it feel like to cut your menu by 30%? Panic? Relief? That reaction alone tells you something.
In this episode, Greg and Spiro dig into menu bloat and why so many restaurants are carrying dead weight without knowing it. They break down why pulling your product mix (P-Mix) isn't optional, how to stop being fooled by big monthly sales numbers that look great until you break them down by day, and why that "steady seller" might actually be costing you money in prep time, shelf space, and training hours. They also get into the hidden cost of over-engineered menu items (Greg's ten-ingredient salad story), why simplifying doesn't mean sacrificing creativity, and how brands like Raising Cane's and Chipotle win by staying lean and letting customization do the heavy lifting instead of a bloated menu.
In this episode:
- Why "we sold 100 last month" can still mean an item needs to go
- The real cost of menu bloat: labor, prep, shelf space, and training
- How to use your P-Mix as a weekly tool, not a once-a-year afterthought
- Reducing steps in a dish's life cycle (not just cutting items) to save labor and improve consistency
- Why lean menus with smart customization outperform sprawling ones
- Using vendor resources and collabs to reinvigorate your menu without adding bloat back
- A simple starting point: if you can't find at least 10% of your menu to cut, that's a red flag
Whether you're running six items or sixty, this episode is a challenge to actually look at your P-Mix, get honest about what's working, and stop keeping dead menu items around out of habit or ego.
Pull your P-Mix today. What did you find? Greg and Spiro want to hear it.
🎧 Catch every episode of Ride or Die at gphospitalitypartners.com/podcast, or subscribe on Apple Podcasts, Spotify, YouTube, and Amazon Music so you never miss one.
📈 Ready to build a leaner, more profitable operation? Learn about Greg's Leadership Circle: gphospitalitypartners.com/leadership-circle
📖 Grab Greg's books: gphospitalitypartners.com/books
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