restaurant profit
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How to Set Delivery Fees, Minimum Orders, and Delivery Zones That Make Money (2026)
Most restaurants lose money on delivery because the fee, the minimum order, and the delivery zone were guessed. Here's the math: how to calculate your cost per drop, set a delivery fee that covers it, pick a minimum order, and draw delivery zones by drive time.
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Modifier Attach Rate: The Menu Metric Nobody Tracks (2026)
Modifier attach rate is the percentage of guests who add a paid add-on to a dish. It's the cheapest revenue in hospitality — no new guests, no new marketing, almost no extra labor. Here's the formula, realistic benchmarks, what 10 points is actually worth in dollars, and 14 ways to raise it.
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Worst-Selling Menu Items: What to Do Before You Delete Them (2026)
Your worst-selling menu items are not automatically dead weight. Here are 12 fixes to try first — renaming, repositioning, cross-utilization, bundling — plus the four items you should never cut, and the real test for when deleting is finally the right call.
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What Is Average Ticket and 9 Ways to Increase It (2026)
Average ticket is your net sales divided by the number of orders. Here's how to calculate it correctly, what counts as a good average check in 2026, and 9 proven ways to raise it without adding a single extra guest.