When times are tight, where do you start cutting restaurant costs? The natural inclination for many restaurateurs is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one
Your restaurant menu is likely the first (and most lasting) impression customers have of your business, but that’s not all it needs to do. Ask yourself: Can my menu help increase my restaurant sales? In our newest report, we walk through four big factors that can help you decide whether your restaurant menu design is
If there’s one thing we’ve learned over the years in the food industry, it’s that every menu is some restaurateur’s baby. That can be a problem. Yes, your menu is the heart and soul of what a chef and owner want to put out into the world, but your menu is also key to ensuring
With all the changes to the restaurant industry over the past decade, one thing is still the same: there are only 4 ways to increase restaurant sales. In this four part series, we’ve looked at attracting new customers, increasing visit frequency, and generating more spend per ticket. Now, we turn our attention to the fourth