Menu & Pricing
1 min read
The $2 menu placeholder that tests demand before you commit
Adding a new dish properly costs you recipe development, training, photography, and print. A verbal special tests the same idea for the cost of one prep batch.
Read the tip →Published 1 July 2026
Menu & Pricing
1 min read
The mid-week bar-snack strategy that lifts dwell time and spend
Three $8 snacks. Available at the bar. No table required. Doubles average spend per cover after 9pm.
Read the tip →Published 24 June 2026
Menu & Pricing
1 min read
The menu-engineering quadrant that tells you what to push
High GP% / high volume = stars. High GP% / low volume = sleepers. Push the sleepers.
Read the tip →Published 30 May 2026
Menu & Pricing
1 min read
Stop tracking food cost as one number
A 31% overall food cost can hide a 47% seafood category and a 22% pasta one. Track by menu category, not by venue.
Read the tip →Published 21 May 2026