How often can the menu change before the kitchen breaks?

The chapter's question

Do I revise the menu on a schedule or on a feeling?

Big idea

A menu that never changes drifts away from purchase prices; one that changes constantly never lets the kitchen settle.

In this chapter

1. Part 5.1

   A Quarterly Read

   How often do I re-rank the menu by sales and margin?

2. Part 5.2

   Seasonal Items

   Does my seasonal dish increase return visits, and measured how?

3. Part 5.3

   Removing Safely

   If I drop this dish, which ingredient becomes a purchase for one dish only?

4. Part 5.4

   Testing on a Chalkboard

   How long do I trial a new dish, and what threshold decides whether it stays?

Chapters of A Menu That Sells

1. 1.Should a slow seller always come off the menu?
2. 2.Does anyone actually read my menu?
3. 3.Is my price set by cost, or by its neighbours?
4. 4.Do bigger bills come from pricier dishes, or one question?
5. 5.How often can the menu change before the kitchen breaks?