Category: Restaurant Industry Insights


Increase Restaurant Profits With Menu Engineering

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. Continue reading

Taco John’s 3rd Annual Idea Council at FDR

In May, Taco John’s invited menu development experts to join its “Idea Council” for a two-day brainstorming session. Franchisees who serve on the Taco John’s menu committee, members of the brand’s corporate leadership team, and more than 20 industry partners joined in on the event, which was held at the Food & Drink Resources Innovation Center. Continue reading

Calorie Content Requirements for Restaurants, An FAQ

In our March newsletter, we answer some of the common questions we’re hearing about the U.S. Food and Drug Administration’s upcoming deadline (now postponed to an undetermined date) for nutrition labeling on restaurant menus. If you missed our newsletter, you can find it here, and we’ve included those FAQs for you below, too.

Q: What Exactly Is the FDA Requiring?
A: Multi-location restaurants with 20 or more locations will be required to post calorie information for all standard menu items. The information must appear on menu boards and handheld menus. These same restaurants must also provide a full nutritional analysis for customers upon request. Continue reading

FDR Now Offers Nutritional Analysis

At some point in the near future, multi-location restaurants with 20 or more locations will be required by the Food & Drug Administration (FDA) to provide calorie content for every item on the menu. The information must appear on menu boards and paper menus. These same restaurants must also provide a full nutritional analysis for customers upon request.
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