Menu Engineering: How Large Restaurant Operators Add 10-15% to Their Bottom Line by Constantly Improving Their Menus

Are you ready to start playing the long game when it comes to menu engineering? If youβre thinking of menu analysis and engineering as just a prelude to menu redesigns and pricing tweaks, youβre pinching pennies off the sideβ¦ and leaving bags of money on the table. And itβs time to fix that. In this […]
Restaurant Menu Pricing Strategies, Tactics & Tips [& The Single Most Profitable Pricing Strategy Smart Operators Use to Drive Profits Through the Roof]

As an F&B manager in a large multi-outlet operation [or a hotel chain], youβre used to focusing on the cost side of things. Shaving a percentage point off food costs hereβ¦ eking out a few extra pennies by tightening up inventory proceduresβ¦ stomping out waste. Every little bit adds up, right? Butβ¦ thereβs another side […]
Restaurant Menu Costing β How to Automate Recipe Calculations & Eliminate Low-Margin Items

For restaurant operators and F&B operations managers, the devil really is in the details. It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. Itβs essential for everything you do, from menu pricing to closing the gap between theoretical and actual […]
8 Cloud Kitchen Menu Engineering Hacks That Will Have You Reeling In Those Delivery App Orders

While I briefly mention menu engineering for cloud kitchens in other articles, I donβt really drill into it. It is an injustice begging to be righted. Thatβs why, in this post, Iβm all about cloud kitchen menu design and delivery. Hereβs the rundown of what youβll take away from here: If, after reading this, you […]