Many restaurant companies struggle with stagnant sales, reductions in traffic, and lower margins than they’ve had in the past, all because costs never seem to go down. These companies reluctantly accept lower margins as a way of life (or death). In some cases, restaurants will blindly raise prices to try and remedy the problem, but over and over again we’ve seen that result in an even deeper erosion of traffic.
Menu engineering is somewhat complex and time-consuming, but a well-engineered menu can be a game changer with regard to increased profitability. In this post, we’ll show you how. (more…)