Courting customers with flavorful and labor-efficient menu items

Our multi-part series focuses on ways for restaurant operators to add crowd-pleasing menu items to their menus while keeping labor and training costs manageable. Replacing scratch cooking with fully cooked foods is a key path to follow.

Start

Browse content

1

Optimize the labor budget with fully cooked foods

Ready-to-use chicken wings require minimum labor, training. Read more
2

Pleasing flavor cravers with signature wings

Menuing a versatile portfolio of wings appeals to demanding consumers. Read more
3

Successful restaurant chains leverage menus to do more with less

Higher prices, smaller menus, better equipment and smart marketing helped them to succeed. Read more
4

Restaurant experts share strategies for growth

Operators advise perfecting systems before expanding. Read more
5

Here’s why increasing wages might not be enough to lower staff turnover rates

In the latest episode of the CREATE Live Learning Series, Savory Fund’s Andrew K. Smith and four restaurant operators chatted with Informa about the key to improving retention rates. Read more