The complete guide to restaurant menu engineering
Menu engineering was popularized in the 1980s by Michael Kasavana and Donald Smith. The idea: classify every dish on your menu by profitability and popularity, then redesign the me…
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Marketing
3 articles
Reducing no-shows: restaurant reservation best practices
Industry estimates put restaurant no-shows at 10–20% of reservations, and rising. At a 60-cover restaurant with a 15% no-show rate, that is 9 empty seats every night — and an avera…
How small restaurants can compete with delivery apps
Third-party delivery apps charge 15–30% per order. For a small restaurant doing $50,000 a month in delivery, that is $7,500 to $15,000 a month in commissions. Multiply by twelve an…