Reopening Successfully, Part 2 – Menu Strategies
As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand. In this three-part series, Simplot representative Patrick O’Brien, a former restaurant owner, shares important strategies for labor management, menuing, revenue generation, and operations, to help you make more money and keep your customers happy. Read More...
Learn more about the principles of menu engineering here