Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Toast Points Are a Profit Powerhouse
In this episode of Restaurant Business with Fexingo, Lucas and Luna dig into the economics of toast points — those crispy bread triangles served with dips and spreads. They explore how a single menu item, often seen as a throwaway, can generate gross margins above 90 percent, reduce food waste by utilizing bread heels, and drive incremental beverage sales. The hosts break down the math: a loaf of brioche costing $4 can yield 40 toast points, each plated with a $0.50 compound butter or pâté for a $4 menu price. They discuss how high-end restaurants like a Manhattan spot turn toast points into…
The skinny
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