|

Starters are often overlooked when it comes to menu engineering, but they’re one of the easiest categories to upgrade. With the right touch, a simple dish can go from “side order” to “signature starter” and command a higher price.  Here are a few easy ways to transform everyday items into premium menu highlights. 1. French Fries with a Mediterranean Twist French fries are a classic low-cost item, but they don’t have to be ordinary. By topping them with crumbled feta and a spr

The festive season is the busiest and most rewarding time of the year for cafés, restaurants, caterers, and wholesalers. With demand rising and labour challenges still affecting the sector, smart preparation and menu planning are key to a successful December. Here are six practical ways to make this Christmas smoother, more efficient, and more memorable for your guests.: 1. Order Early and Plan for Supply Stability Stock shortages during December can derail even the best plan

Veganuary isn’t a niche moment anymore. In 2024 an estimated 25 million people worldwide got involved, and over 1.8 million used Veganuary’s own resources to try vegan for the month. (source: Veganuary ) For operators, that means January is now a serious opportunity: new guests, returning regulars with new habits, and a chance to show you can deliver plant-based dishes that feel  premium but are still cost-effective behind the scenes. Here are six practical ways to build a Ve

A well-designed menu does more than list items, it shapes the way customers see your brand and what they order. But even small missteps can hurt sales or create confusion. Whether you run a cozy coffee shop or a busy takeaway, here are seven menu mistakes to watch out for. 1. Overloading the Menu with Too Many Items Trying to cover every possible taste often results in clutter. A coffee shop offering 25 different latte flavors overwhelms guests and slows service. Research fro