Sure, you designed your menu layout to optimize margins and revenues. But a new study suggests it’s time to rethink a few of the old-school menu engineering concepts operators have relied on for decades.
When the Mardi Gras party season ends on Feb. 21, restaurants will be looking for a new way to boost business. Savvy Lenten specials can help keep your seats full until spring.
What’s fueling the growth spurt at this California-bred brand?