Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Dressing Choices Drive Per-Head Revenue
In Episode 98 of Restaurant Business with Fexingo, Lucas and Luna explore how a seemingly minor decision—which salad dressing your restaurant offers—can significantly impact both food cost and customer satisfaction. They break down the economics of house-made vs. bottled dressings, using specific examples like a Chicago bistro that saved 18 percent on food cost by switching to a proprietary vinaigrette, and a fast-casual chain that boosted per-head revenue by $1.20 with a 'dressing flight' upsell. The hosts discuss the hidden costs of ingredient waste, the psychology of…
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