This weekend I had lunch at an International House of Pancakes. The menus my companion and I were given to help us navigate this experience were large and laminated and, in their overall demeanor, ...

You've probably sat in a restaurant, menu in hand, wondering why your eyes kept landing on that pricey steak or why that dessert description sounded impossibly tempting. Here's the thing: you weren't ...

Restaurants are looking at their menus strategically to manage soaring food and labor costs. Raising prices can only go so far, so some eateries are using menu engineering to draw customers' attention ...

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Having worked with Business Intelligence (BI) and Analytics tools over the ...

The menu is the linchpin for every restaurant. If restaurants were cars, the menu would be the engine. And everyone knows a car’s engine is critical to its performance. The same holds true for a menu ...

Many restauranteurs argue that the term “menu engineering” has more to do with menu design layout and customer psychology than anything else. Others will argue that menu engineering is less about ...

Menu engineering is an art and a science, but it’s the science part that trips up most restauranteurs. In this article we’ll look at how to gather the right data so the science of designing optimized ...

The International Restaurant & Foodservice Show of New York wrapped up earlier this week, offering East Coast operators the opportunity to learn from some of the best in the industry. One of the ...