COVID-19 is not done with us yet, as recent virus spikes and tightening local restrictions around the country have demonstrated. While everyone wants to avoid a repeat of this past spring’s restrictions, if you were suddenly faced another four- to six-week lockdown this winter, could you power through? What would your top concern be? The restaurant industry management platform Restaurant365 asked this question recently in a large survey of operators that included independent restaurants, restaurant groups, fine-dining and quick-service establishments, and full-service franchisees and franchise brands. The top concern – for nearly 26 percent of respondents – was generating enough revenue to break even. So what can you do now to fortify your operation and make sure the items you are offering are generating the largest-possible profits for you? Are there profits lurking on your menu that you could promote a bit better? Now is the time to identify which items give back to your restaurant. Sure, you might be able to tell right away that your bar menu and desserts are money-makers. Can you reinvent those items for take-away? There are likely other items that may not seem profitable on the surface but save you money because they minimize preparation time and ingredients. The app Eat says high-profit menu items that are often overlooked include, among others, low-prep dishes, nose-to-tail items, foods that minimize waste, and foods perceived as value items.