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Less is More: The Strategic Impact of Menu Optimisation
Marcus Treamer Marcus Treamer

Less is More: The Strategic Impact of Menu Optimisation

Whilst many tourist-destination restaurants offer extensive menus, experience shows that focused offerings deliver superior results. This article explores how limiting menu size to 50% of seating capacity enhances operational efficiency, elevates quality, and improves guest satisfaction. Learn practical strategies for menu optimisation that drive profitability whilst maintaining culinary excellence and market relevance.

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