Three Things Operators Should Focus on When Developing and Pricing Menu Items in 2018

2 Min Read By Wade Winters

"Ask the Expert" features advice from Wade Winters, Vice President of Supply Chain for Consolidated Concepts Inc. Please send questions for this column to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

This post was written by Tyler Norman, Charlie Lewis and Wade Winters.

Q: What should restaurant operators focus on in 2018 when developing their menu items and pricing?

A: This has been a very interesting year for the restaurant industry.  There have been many ups and downs that included a flood of bankruptcies and acquisitions, major CEO/CFO changes, legislation that dramatically impacted the restaurant industry, and relatively speaking, food commodities have come down in cost compared to prior years. 

To make matters worse, competition continues to grow as the restaurant world becomes oversaturated.  When one restaurant closes, it seems that two more pop up.  And the type of competition expands to…