Video | MRM Talking With: Andrew Rigie, Executive Director of the New York City Hospitality Alliance | Modern Restaurant Management | The Business of Eating & Restaurant Management News

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10 Min Watch 9.1.2026 Video

High-Margin Holiday Menus

Holiday menus should prioritize operational simplicity and profitability over culinary complexity, according to expert David Scott Peters in "How to Build a Holiday Menu That Actually Makes Money.” His suggestions include costing out every dish, using existing inventory, and testing to avoid bottlenecks during execution.

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