Increasing inflation over the past year has resulted in rising food and labor costs.
Strategies for navigating these increases have become increasingly difficult as short-term profitability fixes are not sustainable for the long term.
Restaurant brands relying solely on one pricing strategy, such as cost-cutting measures, will not see sustainable profitability. Developing a profitability blueprint based on cost management, differentiated price increases, menu optimization and smart channel strategies will be the sustainable answer.
Click below to review the analytics and insights from the Simon-Kucher Restaurant Study.
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