Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Restaurant Menu Engineering Boosts Profit by 20 Percent
In this episode of Restaurant Business with Fexingo, Lucas and Luna dive into the science of menu engineering — the data-driven method of strategically placing items to maximize profit. They break down the 'golden triangle' layout, explain why eye-tracking studies show top-right placement drives 30 percent more orders, and walk through a real case of a Chicago steakhouse that redesigned its menu and lifted gross margin by 4.5 points. Lucas shares specific numbers on how 'plowhorse' items and 'star' dishes should be positioned, and why removing dollar signs can…
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