Sample result
Average Check Growth Campaign Builder for Restaurants
The owner asked this:"Tuesday-to-Friday lunch fills up on me and the till does not show it. I want to raise what every table leaves without touching menu prices, with the 9 operations people I have per location and without complicating my own delivery."
① The three levers and the discards
The three best sellers stay put. Bandeja de la casa, Sancocho de tres carnes and Trucha al ajillo already sell themselves; pushing them at peak stretches the pass and drops your turnover. The levers are built around them: one menu add-on, one table piece and one close.
| Product | Price | Cost per portion | Margin in money | Moment to suggest |
|---|---|---|---|---|
| Chicharrón carnudo add-on, 80 g | 9,000 COP | 2,700 COP | 6,300 COP | At order taking, Tuesday to Friday |
| Limonada de corozo jug, 1 L | 16,000 COP | 4,400 COP | 11,600 COP | Sunday, as soon as the table sits |
| Tres leches de panela, 90 g | 12,000 COP | 3,500 COP | 8,500 COP | Clearing the main course, both slots |
The three land at 30.0%, 27.5% and 29.2% food cost, under the 32% ceiling the house puts on anything running in a campaign. Your 34% is a different figure: it is the average of the whole menu, and it measures a normal visit, not a piece on offer.
Three discards, each with its number. The house wine by the glass (150 ml) leaves 10,800 COP, more than the dessert, and still goes out: it costs 7,200 and lands at 40% food cost. To reach 32% it would have to sell at 22,500 COP, and that is not a lunch wine. The arepa de choclo with quesito clears the cost filter (1,900 on 7,000, 27.1%) and the clock takes it out: it is griddled to order and adds 7 minutes to the pass, one more than the 6-minute cap.
The third one is a finding, not a lever: Trucha al ajillo sells at 42,000 with a 15,100 cost, which is 36%. There the problem is not the offer, it is the menu price —it would have to sit at 47,500 to fit under 32%— and you asked not to raise prices. It goes on the list for the next costing review, with portion weight and supplier on the table.
At four weeks the illustrative goal is 50,500 COP per visit in the strong slot, 2,500 more than today, with no new guest. Illustrative figures, built from the data you gave.
② Margin against ease of pass
The matrix does not sort by taste: it crosses the money margin of each unit against what that unit costs the pass. With a full room the scarce resource is not the menu, it is the server's 15 seconds and the minute on the griddle.
| Does not touch the pass (1 minute or less) | Adds to the pass (2 minutes or more) | |
|---|---|---|
| High margin (6,000 COP or more) | What you push. Limonada de corozo jug (11,600), tres leches de panela (8,500) and the chicharrón add-on (6,300; one minute on the griddle, since it is fried in the morning). All three, all four weeks, inside the two slots. | What stays put. Bandeja de la casa, Sancocho de tres carnes and Trucha al ajillo. They sell themselves and they go through the kitchen: pushing them between 12:00 and 14:30 raises the check and lowers your turnover. The trout is also waiting on a price review. |
| Low margin (under 6,000 COP) | Charged, not suggested. Tinto campesino (1,900 margin) and a side of rice (3,100). They take the same 15 seconds as the jug and leave a sixth of it. If the guest asks, they come; in the script, they do not. | Out of both slots. Arepa de choclo with quesito: 5,100 margin and 7 minutes on the griddle. It comes back on a quiet Sunday and by your decision, never by the server's on a full Tuesday. |
The wine by the glass appears in no quadrant because it went out earlier, at the cost filter. This matrix only sorts what already cleared 32%.
The judgement, declared and arguable: with a full room, a minute on the griddle is worth more than 3,000 COP of margin. The concession: if your strong slot were Sunday alone, with long tables and no rush, the arepa would be a lever and not a discard. There it is the clock that takes it out, not the number.
③ Scripts by service moment
Five rows, none longer than 15 seconds read out loud. The longest, the jug one, takes 11.
| Moment | Who says it | The script | When NOT to say it |
|---|---|---|---|
| Tuesday to Friday, taking the order | The server on the station | "We fry the chicharrón early and it runs out. For 9,000 I can put a portion on the bandeja, shall I send it?" | If the kitchen is over 20 minutes on the pass, or if the table already ordered two mains for two. And never twice: the first one sells, the second erases your tip. |
| Tuesday to Friday, clearing the main | The same server | "We still have tres leches, made here this morning with panela. Shall I bring one, or one to share?" | If the guest asked for the bill before you reached the table. They already decided, and dessert gets offered next time. |
| Sunday, as soon as the table sits | Whoever greets at the door | "For the table we have the limonada de corozo jug, one litre, enough for four. Shall I leave it while you order?" | On tables of two, where half the jug comes back. There it is the glass, not the jug. |
| Sunday, clearing the main | The server on the station | "Before the bill: a tres leches for the table? It comes with two spoons." | If there is a queue at the door and the table has been seated over 90 minutes. |
| Own delivery and the delivery platform | Nobody | No spoken script: the add-on goes written as a line on the listing, with photo and price. | Always. Nobody gets a phone call to be offered a dessert. |
They are rehearsed for three days before the start, out loud, with the 9 operations people at each location: whoever does not rehearse does not suggest. In the 15-minute meeting each person says their row twice, and the second one is what goes out to the floor.
The full example has 2 more part(s): you see them inside the library, with your account.