Your menu is one of the biggest levers you have for profitability, but a lot of us are eyeballing it instead of working from actual numbers. We’re running a free session covering practical ways to use your sales data to make sharper menu decisions.
What it covers:
- How to spot which menu items are helping or hurting your margins
- Using reports to see what's selling vs. what's actually profitable
- Simple ways to guide guests toward your high-value items
- Cutting waste and managing ingredient costs
- Benchmarks for tracking food and labor costs
45 minutes, led by a trainer, plus a 15-minute live Q&A.
Schedule: Mondays at 4:30 PM ET and Thursdays at 1:30 PM ET (subject to change)
Sign up here
Office Hours
Toast runs office hours where you can hop on and ask a live trainer whatever's on your mind. No set agenda, just bring your questions.
Core coverage: Toast POS, Menus, Online Ordering, Catering & Events, Payroll, Tips Manager, and xtraCHEF.
Schedule: Monday - Thursday at 1:30 PM ET and 3:00 PM ET (subject to change)
Sign up here
