Why Restaurant Menus Are Getting Shorter

Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators · Aug 31, 2026 · 6m · transcript

In episode 176 of Restaurant Business with Fexingo, Lucas and Luna examine the growing trend of shorter menus. They explain why cutting dishes from 80 to 30 items can boost profits, reduce waste, and improve quality, using real examples like a New York bistro that saw a 20 percent increase in food cost percentage. The conversation covers the operational benefits—less prep time, fewer ingredients to store, and fewer mistakes—and the guest experience, where a focused menu can reduce decision fatigue and elevate satisfaction. They also touch on the risks, like alienating regulars and limiting…