How Sashy helps restaurants improve menu items

Menu planning used to be intuition, spreadsheets, and a lot of guesswork. Today, it’s the difference between profitable kitchens and those struggling with waste and margin pressure. Why it matters: 70% of restaurant owners say a well-designed menu is crucial to profitability. Research shows every $1 invested in food-waste reduction yields $14 in savings. And with 91% of consumers preferring businesses that act on waste, menus aren’t just about flavor—they’re about financial and brand strength. We built The Galley Guide to Menu Planning to show how to move from static lists to dynamic, data-informed menus that cut waste, streamline operations, and make margins stronger. Download the guide here -> https://hubs.ly/Q03KyNXP0

How we made food discovery truly personal. 🍔 One of the existing challenges of Food Discovery at Pathao was showing the same home feed with the same restaurant list to everyone. Users were scrolling longer, deciding more slowly, and often dropping off before finding what they wanted. So, we reimagined how restaurant recommendations should work, powered by data and personalization. We built a system that understands each user’s taste, cuisine preferences, and location context to serve personalized restaurant recommendations that feel relevant and familiar. The impact was clear: Users started engaging more, checking out faster, and discovering restaurants that matched their actual cravings. This project was an amazing learning curve in building scalable personalization that translates behavior data into meaningful experiences. And this is just the beginning. Personalization is becoming the new homepage.

The Secret Ingredient Behind Every Profitable Restaurant — Smart Menu Engineering Most restaurants don’t struggle because of bad food. They struggle because the menu isn’t working for them. Menu engineering isn’t some fancy buzzword — it’s the quiet science of how design, pricing, and psychology can turn the same dishes into bigger profits. Change the layout. Use better descriptions. Position your best items where eyes naturally go. Do that — and your revenue can rise by 20–35% without adding a single new recipe. Because sometimes, success isn’t just cooked in the kitchen — it’s designed on the menu. #MenuEngineering #RestaurantGrowth #F&BStrategy #HospitalityInsights #FoodBusiness

“A Chef’s Creativity Means Nothing Without Your Restaurant’s Vision" So you’ve just hired a new chef. They’re talented, creative, full of fresh ideas, and ready to “put their stamp” on your menu. Exciting, right? Not so fast. Before any new chef starts changing dishes, they need to learn your vision, systems, and standards. Otherwise, their creativity becomes chaos. Because here’s the truth: A menu isn’t just a collection of recipes, it’s a reflection of your brand, your guest experience, and your operational reality. When a new chef jumps in without understanding: Your target guest Your food cost structure Your kitchen systems and prep flow Your brand’s promise …you risk losing consistency, profitability, and the very identity that made your concept work in the first place. Let them master your playbook before they start rewriting it. Once they understand the “why” behind your menu, then their creativity can actually elevate your concept without breaking it. #restaurantbusiness #restaurantmanagement #restaurantowner

Mastering Menu Engineering in the Food & Beverage Department 🍽️ In today’s competitive F&B industry, menu engineering isn’t just about listing dishes — it’s about strategic profit design. The best menus are built on a balance of guest psychology, sales data, and cost control. Here’s how you can master it: 1. Analyze Menu Performance • Start by studying each item’s food cost %, popularity, and contribution margin. • Categorize items into four groups — Stars, Plowhorses, Puzzles, and Dogs — to identify which dishes drive profit. 2. Optimize Pricing & Portioning • Adjust prices smartly based on demand and perceived value. • Use portion control to maintain consistency and cost accuracy. 3. Enhance Menu Design • Highlight profitable dishes with eye-catching visuals, placement, or chef’s recommendations. • Remember, the human eye naturally scans the top-right corner first — use that spot for your “Stars”. 4. Train Your Team • Ensure service staff know which dishes are most profitable and how to upsell subtly. • Empower them to be “menu ambassadors”. 5. Review Regularly • Menu engineering is not a one-time task — review monthly or quarterly based on performance, trends, and guest feedback. Final Thought 💡 A well-engineered menu doesn’t just increase profit margins — it enhances guest satisfaction by offering value and clarity. The right mix of creativity, data, and strategy can turn your menu into a silent salesperson that works 24/7. #FoodAndBeverage #MenuEngineering #RestaurantManagement #HospitalityExcellence #ProfitStrategy #F&BLeadership #LinkedInHospitality

30% of new restaurants close within their first year. (National Restaurant Association) That’s not just bad luck ... it’s a data problem. The Postcode Playbook gives franchisers, investors, and operators the intelligence to make data-backed location decisions without spending months on research or risking six-figure mistakes. Inside you’ll find: ✅ Postcode-level risk scores ✅ Competitor insights ✅ Cuisine and menu trends ✅ Actionable recommendations you can use tomorrow ⚠️ Access is limited: once a postcode is claimed, it’s locked. 👉 Secure your Playbook today and turn postcode risk into postcode profit. https://lnkd.in/eX3gid8J

As the holidays - and for many restaurants, the busiest time of the year - approach, it's more important than ever to make sure your menu is setup to maximize revenue and profit. John Pepper and I recently collaborated with Restaurant Dive to put together this guide on how to turn your menu into a profit powerhouse. Not only do we lay out the criticality of using data, such at Toast Benchmarking, to set your prices and offerings, but we outline 5 key principles to consider when doing so: 1. Act with intention versus instinct 2. Give yourself flexibility for the future 3. Leverage combos to create a higher perceived value 4. Be prepared to respond to guests 5. Know what works for you and your business https://lnkd.in/gg_CF2mq

3 Things Every Restaurant Must Have Online Or They’re Losing 50% of Guests Imagine this: a potential guest finds your restaurant online. They’re hungry. They’re ready to choose. Now here’s what happens if you’re not optimized: - They can’t find your menu → they bounce to the competitor - They see bad reviews → they never call - They Google “restaurant near me” and you don’t appear → they never even knew you existed Here are the 3 things you must have in 2026: ✅ Fast mobile menu (QR code) Guests should see your menu instantly on their phone. 2 seconds is the difference between “let’s eat here” and “let’s keep scrolling.” ✅ Review system that filters negative reviews Only 4-5★ reviews should be public. Criticism? Keep it internal. Reputation online = reputation offline. ✅ Google Ads When someone searches for food in your area, you must appear first. If you’re not visible on page 1, you’re invisible in real life. Restaurants that ignore these 3 are already losing half their potential guests!

Menu Renovation vs Menu Innovation 🍽️✨ Many people think they mean the same thing — but in a professional kitchen, they’re completely different strategies. 🔹 Menu Renovation Means upgrading or refreshing the existing menu. ✅ Adjusting recipes ✅ Improving plating ✅ Removing low-selling items ✅ Updating pricing or presentation It’s about making what you already have — better. 🔹 Menu Innovation Means creating something new. 🔥 Introducing new dishes 🔥 Testing new ingredients 🔥 Adding modern techniques 🔥 Following food trends or customer behavior It’s about evolution — bringing new ideas to the table that surprise and excite your guests. 👉 As a Head Chef, your success depends on knowing when to renovate and when to innovate. Because one keeps your brand consistent… and the other keeps it alive. #ChefGerges #MenuEngineering #RestaurantSuccess #HospitalityManagement #FoodInnovation #CulinaryLeadership #HeadChef #KitchenManagement #MenuDesign

🚀 Boost Your Restaurant Profit with Smart Food Cost & Inventory Management! Running a restaurant isn’t just about great food—it’s about knowing your numbers. From Food Cost % to Contribution Margin and Menu Engineering, mastering these can turn every dish into a profit driver. 💡 Key takeaway: Food Cost → Contribution Margin → Menu Analysis → Inventory Control = Stable Profit & Business Growth Perfect for restaurant managers, F&B professionals, and anyone who loves profitable, data-driven decisions. #RestaurantManagement #FoodCost #ContributionMargin #MenuEngineering #InventoryManagement #ProfitOptimization #HospitalityInsights