How Restaurant Menu Item Count Affects Food Costs

Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators · Aug 3, 2026 · 8m · transcript

In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how trimming menu items can significantly reduce food costs and improve operational efficiency. They dive into a 2025 study from a Midwest restaurant group that cut its menu from 89 to 47 items, resulting in a 9 percent drop in food cost percentage and a 22 percent reduction in prep time. The hosts discuss the hidden costs of menu bloat—extra inventory, waste, and labor—and how a shorter menu allows for better sourcing and quality control. They also touch on the psychological impact on customers, who often appreciate…