Margins are being compressed for restaurants and foodservice operators around the world. Nearly every geography, cuisine, and operating model is being hit with increased costs relative to rent, labor, commodities, demands of modernization, competitive pricing and promotional tactics designed to take share, and a more fickle and demanding consumer with rapidly evolving dining behaviors. From ...Continue reading "How to Reverse Margin Erosion with Menu Engineering"The post How to Reverse Margin Erosion with Menu Engineering appeared first on Aaron Allen & Associates, Global Restaurant Consultants.
