In an era of supply chain disruptions and labor shortages, many operators are redesigning their menus to reflect those new realities.
Food Service Direct (foodservicedirect.com), an online wholesaler that caterers to the restaurant industry, recently circulated some ideas on how to make menus “smarter” in today’s pandemic-stressed business environment.
The first of their five menu design “must-dos” was to junk traditional appetizer-entree-dessert thinking and instead categorize items by profit and popularity.
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