Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Menus Are Shrinking to Win
Episode 11 of Restaurant Business with Fexingo. Lucas and Luna examine why more restaurants—from fast-casual chains to fine-dining tasting menus—are cutting their menus down to fewer items. They dig into the operational data from the Culinary Institute of America and the National Restaurant Association, showing that a 25 percent reduction in menu items can boost kitchen speed by 18 percent and reduce food waste by 12 percent. The hosts contrast Houston's diverse Tex-Mex scene, where a 200-item menu thrives, with the focused 12-dish menu at Au Cheval in Chicago, which drives $2.4 million…
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