@thefinancialcoconut: The Real Secret To Menu Engineering Most operators obsess over food cost percentages like they’re gospel. But the game’s different when you do the math. $10 fish, 30% cost — you make $7. $20 steak, 50% cost — you make $10. So who’s the smarter seller? Not the one chasing pretty spreadsheets. The best restaurateurs (and business leaders) know it’s not about looking good on paper, it’s about making real money in practice. Forget the illusion of control. Focus on the actual dollars you keep. When was the last time you sold the “steak” in your business instead of the “fish”? Full episode out on YouTube/ @TheFinancialCoconut For more resources, check out our link in bio

The Financial Coconut
The Financial Coconut
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Wednesday 15 October 2025 12:30:00 GMT
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bgmwc
Laymansplainer :
it's just common sense and basic math. no need to call it menu engineering
2025-10-15 16:22:44
20
raymondcheong111
raymondcheong111 :
Dont agreed. Fish has 70% margin, steak is 50%. Say your revenue is $100 per day. Selling fish will have $70 as opposed to steak at $50. Its always go for higher margin than dollar value….
2025-10-16 04:44:47
1
robberthief
User754673378 :
This guy must be a gov scholar
2025-10-16 04:37:56
11
who_resonates
含泪活着,有谁共鸣? :
Why don't you run a food and beverage business to demonstrate your point through profitability?
2025-10-16 01:14:11
5
patrickyumtan
Patrick Tan :
Any real life experience running a hawker stall ? Or speaking from theory
2025-10-15 23:08:58
4
robinlow0
Robin Low :
there are more to it, time to prepare, table turn around etc.. people eat steak take 1hr fish dish take 30min including preparation.
2025-10-16 02:45:28
2
agroventure2025
MoveForward2025 :
Volume?
2025-10-16 03:56:37
1
chin.th21
Chin TH :
if you sell 100 fish a day compared to 30 steak a day?? 🤣🤣🤣
2025-10-16 00:29:40
4
e.e1507
e e :
so good of you to share "secret"
2025-10-15 17:13:43
0
ammgts
user9684521879824 :
Some people don't eat beef and no all like to eat fish
2025-10-15 15:47:43
0
user1913181384811
user1913181384811 :
and if you don't sell then the cost can kill u
2025-10-16 01:32:36
1
alvtan1
alvtan1 :
Too high price nobody will eat. Who is your targeted market.
2025-10-16 00:35:58
0
lukeskywalker1638
G P :
Quantity or quality?
2025-10-15 15:23:46
0
chaandteaaa
chateaa :
good point in theory. usually f&b owners do know their dollar profit per item sold. however, being able to sell 20 fish is still better than selling 5 steaks. it depends on the demand of the menu item and demographic of customers.
2025-10-15 15:51:08
22
henryquah12
user2856216999140 :
What if I do not want steak ? Can I order fish 😂😂
2025-10-15 15:53:26
0
ksoh9336
CK :
Is that how u calculate your profit??????????
2025-10-16 01:33:59
0
suj9001
S24J :
hmm..what if an eatery is unable to sell ? that dollar margin is gone unless it is sold to this presenter?
2025-10-16 03:56:49
0
kobeyoshi168
Kobe Yoshi96 :
I’m going to sell a gold steak at $2000
2025-10-16 23:11:23
0
dudulikesnoodles
Dudu :
Sell 2 fish get 14 dollars bro
2025-10-15 16:54:12
0
pologavo
Pologavo :
and then close stall after 1 month coz u priced yourself out
2025-10-16 02:50:40
0
justherewatchin
Smrtcmt :
Sell both, capture both market that wants meat or fish.
2025-10-15 16:11:55
0
kelvin71000
kelvin71000 :
Very insightful
2025-10-15 15:26:58
0
filetofit
Filet-O-Fit :
Who can Eat Fish Everyday VS Who can eat Steak Everyday
2025-10-16 02:20:13
0
gineva26
Gineva :
unfortunately life is not simple like that. need to factor other things like demand, profit/time spent, spending power etc
2025-10-16 00:04:16
0
user5632456184394
user8235642345676 :
but how many can afford a steak over fish?
2025-10-15 20:16:13
0
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