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Featured
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Why your menu might be the reason guests don’t return
A personal story about clarity, emotion, and why a menu should do more than list dishes
Recent Posts
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What a market lady can teach you about upselling
How a market vendor turns €8.30 into €10 without scripts or pressure and what restaurants can learn from her authentic approach to upselling.
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How a restaurant in Torino is losing €5 to €20 per table
A personal story from a restaurant in Torino about how small missed upsells like bread or a second glass of wine cost the restaurant money and hurt the guest experience.
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How to use menu psychology to guide sales
Your menu isn’t just a list, it’s a sales tool. Here’s how to design it using proven psychology that makes guests order with confidence.
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5 common menu mistakes that kill sales
These five common menu mistakes silently hurt guest confidence and sales. Fixing them is easier than you think.