Make the Food, Not the Menu
While it may seem like a no-brainer, a restaurant operator (or executive chef) who designs and distributes a menu, in print or digital format, could unknowingly be distributing a profitability death sentence.
Menu Eye-Tracking & Heat Mapping
Multiple recent studies have proven that the eye follows a specific critical path the moment a customer reviews your menu. To maximize your average ticket size, and order profitability, you must consider the placement of your most profitable menu items.
Menu Pricing 101: More Revenue, Lower Costs
The good news is that an effective menu can be developed with only a small amount of effort, and the results lead to higher profitability on every sale.
Plus Much Much More!