Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Menu Engineering Drives Profit More Than Price Hikes
Episode 103 of Restaurant Business with Fexingo goes deep on menu engineering — the data-driven practice of strategically designing menus to maximize profit per customer. Lucas and Luna break down a real-world case: an independent Chicago trattoria that boosted overall margins by 8 percent in three months without raising any prices. They explore why decoy items work, how 'eye magnet' placement can shift orders by 15 percent or more, and the surprising role of negative space. The hosts also touch on the psychology behind anchored pricing and the danger of over-engineering. If…
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