SITUATION: Fine dining concept with a Chef’s tasting menu was not generating revenue sufficient to support the costs of the business.

SOLUTION: An analysis was performed, and it was determined that due to the style of service, and limited number of seats, it was not possible for the dining room to generate more revenue.
However, the bar area was spacious, but had a really limited menu, and was not busy at all. A more extensive, yet approachable, menu was introduced in the bar.
With only a minimal increase in labor costs, revenues soared 60%-70%,