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The Hidden Economics of Restaurant Tasting Menus
In Episode 72 of Restaurant Business with Fexingo, Lucas and Luna dissect the economics behind fixed-price tasting menus. Why are more mid-tier restaurants adopting them in 2026? Using the example of a Chicago spot that switched to a $95 five-course format and saw per-guest spend rise 22 percent while food costs dropped 8 percent, they explore how tasting menus reduce inventory waste, streamline labor, and change customer psychology. But there are risks: higher barrier to entry, guest fatigue, and the need for precision. Lucas explains the break-even math, the role of wine pairings as profit…
The skinny
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