How Restaurant Menu Item Count Affects Food Costs

In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how trimming menu items can significantly reduce food costs and improve operational efficiency. They dive into a 2025 study from a Midwest restaurant group that cut its menu from 89 to 47 items, resulting in a 9 percent drop in food cost percentage and a 22 percent reduction in prep time. The hosts discuss the hidden costs of menu bloat—extra inventory, waste, and labor—and how a shorter menu allows for better sourcing and quality control. They also touch on the psychological impact on customers, who often appreciate a more curated selection. Tune in for practical advice on menu engineering, dealing with supplier minimums, and how to test menu cuts without alienating regulars. Perfect for independent operators and hospitality professionals looking to boost margins and streamline their kitchen. #RestaurantMenu #FoodCosts #MenuEngineering #RestaurantOperation #IndependentRestaurant #KitchenEfficiency #FoodWasteReduction #HospitalityManagement #SeasonalMenu #SupplyChain #RestaurantProfit #MenuTrim #FexingoBusiness #BusinessPodcast #RestaurantBusiness #FoodService #CulinaryManagement #ChefLife Keep every episode free: buymeacoffee.com/fexingo