New formats
Membership Hospitality and Subscription Dining: Do They Work?
Membership works when you sell belonging or access. Subscriptions fail when you sell unlimited product to your best customers. The difference shows up in the maths.
Posts about pricing
8 posts.
Menu, food & drink
Menu Engineering Explained: How to Design a Menu That Sells Itself
Menu engineering ranks each dish by how often it sells and how much cash it earns. Here is the method, a worked example, and why a low food cost percentage can point you the wrong way.
Menu, food & drink
Food Cost Percentage: Formula, Benchmarks and How to Lower It
Food cost percentage tells you how much of each sale goes on ingredients. The useful number is the gap between what it should be and what it is.
Menu, food & drink
How to Price a Menu: 6 Methods Beyond Multiplying Cost by Three
Cost times three gives you a number, not a price. Treat it as a floor, then add six methods that set prices guests accept and the business can live on.
Menu, food & drink
Bar Profit: Pour Costs, Par Levels and a Beverage Program That Pays
A bar's profit margin is set by three numbers: pour cost, par levels and variance. Here are the formulas, a worked example and a weekly routine that finds the leaks.
Menu, food & drink
Wine Lists That Sell: Curating for Margin and Memory
A good wine list earns on cheap bottles and wins loyalty on memorable ones. Here is how to price the ladder, what the research supports and how to build a list guests remember.
Menu, food & drink
Zero-Proof Hospitality: Building a Non-Alcoholic Menu Guests Respect
Venues now commonly offer something alcohol-free. Few offer something worth ordering. Here is how to build a non-alcoholic drinks menu with the same care as the wine list.
Technology & AI
Dynamic Pricing for Restaurants: Does It Work and Is It Fair?
Restaurant dynamic pricing works best as a discount for quiet hours, not a surcharge for busy ones. The evidence on fairness explains why, and how to test it safely.