In an increasingly time starved, drive-thru society, time really is of the essence - and perhaps especially so in tougher economic climates when many people are watching their pennies closely. But those same financially prudent folks are opting for quick dinner fixes and have discovered that restaurant-style meals can be taken home to eat. That can be quicker and less expensive for the customer, but it can also mean more money on a restaurant's bottom line.
Though some restaurants sell art, sauces and clothes, most foodservice operators only sell the items listed on their menu, making menu space very valuable 'real estate.' And since operators are trying to maximize every sale from the menu, the profitability of each item must be accurately calculated, constantly updated, and forever analyzed.