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 you’re thinking of menu analysis and engineering as just a prelude to menu redesigns and pricing tweaks, you’re pinching pennies off the side… and leaving bags of money on the table. And it’s 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], you’re used to focusing on the cost side of things. Shaving a percentage point off food costs here… eking out a few extra pennies by tightening up inventory procedures… stomping out waste. Every little bit adds up, right? But… there’s another side […]
Restaurant Menu Costing — 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. It’s 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 don’t really drill into it. It is an injustice begging to be righted. That’s why, in this post, I’m all about cloud kitchen menu design and delivery. Here’s the rundown of what you’ll take away from here: how to design a simple […]
