Menu engineering, pricing, contribution margin, and how real operators handle commodity swings.
McDonald's, Starbucks, Taco Bell, and others are rolling out new limited-time items. For operators, the real story is what that pipeline means for food cost discipline.
Persian short ribs and Italian-Korean pasta are showing up on menus across the country. Here is what operators rarely calculate before they print the new menu.
Scaling a Southern-inspired concept across multiple locations tests whether comfort food pricing holds up. Here is what menu engineering says about making it work.
KFC is piloting table service in select markets. For operators watching margin, the format shift raises real questions about labor cost, check average, and ticket throughput.
Restaurants adding rabbit curry and springtime halibut aren't just following seasonal trends. The real story is what these proteins reveal about food cost strategy in 2025.
Trending items from European QSR markets look attractive, but operators should stress-test food cost and prep complexity before committing to a menu build.
As Starbucks and 7 Brew roll out summer menus, the pricing math on cold specialty drinks reveals a growing tension between customization costs and contribution margin.
When a multi-brand operator goes public, menu pricing and contribution margin face new scrutiny. Here's what operators should watch as Inspire moves toward an IPO.
Spike Gjerde's Chesapeake-focused menus at Woodberry Kitchen show how regional terroir commitments change food cost math in ways operators should understand.
