Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Menu Scarcity Drives Higher Revenue
Episode 96 of Restaurant Business with Fexingo explores how a deliberate scarcity strategy on restaurant menus — limiting the number of choices — can increase per-head revenue by 12 to 18 percent. Lucas and Luna examine a 2025 Cornell University field study across 40 full-service restaurants in Chicago and New York. They also discuss how the French Laundry's single tasting menu and In-N-Out's simplified secret menu create urgency and higher average ticket sizes. The hosts break down the behavioral economics: decision fatigue, the paradox of choice, and how menu variety directly…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.