The Hidden Labor Costs Behind Every Dish: Why Prep Time Matters
Every restaurant owner knows that food costs are a major factor in profitability. But there’s a hidden cost lurking in every dish that many operators underestimate: labor. Specifically, the time it takes to prep ingredients before service. That house-made aioli? It’s not just eggs and oil—it’s five minutes of a line cook’s time. That beautifully […]
The Psychology of Menu Pricing: What Customers Are Really Willing to Pay
In today’s fiercely competitive restaurant landscape, the art of menu pricing has become a critical battleground for success. As new establishments continually emerge, encroaching on established territories, restaurateurs are forced to adapt their strategies to stay ahead. This dynamic environment demands a deep understanding of pricing psychology and innovative bundling techniques to not only survive […]
