How to calculate menu item contribution margin (and use it to price smarter)
How to calculate menu item contribution margin A catering director once told me that her most popular pasta lost money on every plate, while…
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Category: <span>Food Brand Strategy</span>
Strong food brands make a clear promise and prove it with the product, experience and language customers actually meet. This collection looks at positioning, specific claims, menu and product architecture, and the details that help a restaurant, producer or packaged food brand feel distinct without relying on generic appetite words.
True food kitchen: what the term really means and how it shapes a modern restaurant
True food kitchen: what the term actually points to A cook in Portland slices golden beets over a sheet tray while a server writes…
Fast food: what the category actually means today
Walk into any train station concourse at noon and you will see the same pattern: a short queue, a counter, a board with photos…
What Food Marketing Really Is, and Why Most Operators Get It Wrong
Two restaurants open on the same street with the same oven, the same produce supplier, and the same opening hour. Eighteen months later one…
Restaurant branding: how to build an identity guests remember
Restaurant branding: how to build an identity guests actually remember A line cook in Austin spent six months perfecting a mole, only to print…
From Scratch: Why Specificity Wins Food Marketing
Specific details make restaurants, markets, producers and suppliers memorable. Here is how to turn real operational proof into useful food marketing.