Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Three-Pound Lobsters Are a Restaurant Profit Trap
In this episode of Restaurant Business with Fexingo, hosts Lucas and Luna tackle a surprisingly profitable corner of menu science: seafood pricing. They break down why a lobster that costs the restaurant $18 landed can end up losing money by the time it hits the table, while shrimp and cod consistently deliver 300% markups. The episode centers on one real-world case: a New England seafood chain that tested a 'market price' lobster roll and saw margins shrink by 12 points. Lucas explains the math behind yield loss, prep labor, and plate waste, while Luna challenges whether…
The skinny
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