Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
The Menu That Prints Money
We break down the specific psychology behind menu engineering, focusing on how independent operators use decoy pricing and visual hierarchy to shift demand. Using a real-world case of a local bistro that increased average check size by eighteen percent without changing recipes, we explore the difference between high-margin items and popular items. You will learn how to identify your 'stars' and 'dogs', why placing expensive items next to mid-range options works, and how to test these changes using simple A-B testing on physical menus versus digital orders…
The skinny
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