Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Seafood Sourcing Drives Per-Head Revenue
In this episode, Lucas and Luna explore how independent restaurants use seafood sourcing to boost per-head revenue and differentiate in a crowded market. They dive into the case of a Portland seafood spot that switched to a direct-from-dock model, cutting food costs by 12% while raising menu prices by 18% over two years. They also discuss the impact of 'oyster happy hours' on check averages and the rise of dynamic pricing for catch-of-the-day items. Lucas breaks down the math behind a 35% gross margin improvement when restaurants partner with small-scale fisheries, and Luna…
The skinny
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