Category: Restaurant management

According to the National Restaurant Association, 70% of restaurant owners believe a well-planned menu directly impacts their profitability. Understanding why strategic design is the menu planning is important for your business is the first step toward optimizing revenue, enhancing guest experiences, and streamlining daily operations.

According to a 2025 *New York Times* report, the transition away from seed oils is happening in fine dining restaurants like Eleven Madison Park, due to environmental concerns and consumer demand. This shift raises a key question for the rest of the industry: How do restaurants avoid seed oils and maintain flavor, performance, and cost efficiency? This guide details the strategies.

In the United States, chain restaurants with 20 or more locations are federally mandated to provide nutritional information for standard menu items. This requirement is the result of legislation aimed at helping consumers make more informed dietary choices.

According to a 2022 McKinsey & Company survey, 50% of consumers across age groups prioritize healthy eating, directly impacting how and where they dine. This statistic underscores a fundamental shift in consumer behavior that the restaurant and food service industry can no longer ignore.

The global ethnic food market is projected to reach over $179 billion by 2034, driven by rising cultural diversity and globalization. This makes it more critical than ever to include multicultural foods in menus, tapping into a vast and growing market of adventurous and diverse diners.

According to industry experts, most profitable restaurants aim for a food cost percentage between 28% and 35%. This target is crucial when understanding what is the factor method of food service, a straightforward technique for setting menu prices.

Studies show that undeclared allergens are one of the leading causes of food recalls globally, underscoring the critical need for businesses to have clear and effective food allergy policies in place.

According to ReFED, oversized portions are a significant factor in consumer food waste. So, what is portion control in a restaurant, and how does it help a business manage costs and ensure customer satisfaction? It is a fundamental practice that involves serving consistent, accurate amounts of food and beverages to every customer.

According to a 2024 Datassential report, 57% of consumers say they need to eat healthier, demonstrating a significant market shift toward wellness-oriented dining. This rising health consciousness among consumers is transforming the restaurant and foodservice industry, making nutrition a critical factor for success.

According to the Asthma and Allergy Foundation of America, over 50 million Americans experience allergies each year. This makes understanding how do I add allergies to my menu a crucial step for any food business aiming for customer safety and retention.