Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Menu Item Placement Affects Profit
In this episode of Restaurant Business with Fexingo, Lucas and Luna dive into the science of menu item placement and its direct impact on per-head revenue. They explore how the 'golden triangle' — the upper right corner of a menu — can boost sales of high-margin items by up to 27 percent, using real data from a 2025 study of 150 independent restaurants. Lucas shares how a Chicago diner rearranged its menu based on eye-tracking heatmaps and saw a 12 percent lift in average check size within two weeks. Luna challenges whether digital menus change the equation, and they discuss how…
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