7 ways to drive profitability through your menu
Much more than simply a list of dishes and prices, a menu can serve as a valuable tool for restaurateurs, shaping guest behavior and boosting the bottom line. Duncan Fraser-Smith, CEO of Craft Hospitality Group, shares seven tips with the power to transform a menu into a true revenue engine.
7 tips for tapping into the healthy F&B market
Consumers today are prioritizing wellness and sustainability more than ever before, which is inevitably having a major impact on the food and beverages they choose to buy. Duncan Fraser-Smith, CEO of Craft Hospitality Group, offers a seven-point checklist to help F&B businesses dovetail their offerings with this major shift in consumer preferences.
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