Menu Engineering & What That ACTUALLY Means

Woman Reading a Menu

menu engineering and what that acutally means Written by: Channing Fawcett, Stratecute Founder If menus could think I would say 98% of them are experiencing an existential crisis on a regular basis. Why? Because most menus don’t serve a greater purpose beyond being a piece of paper (or now, a pdf forced into a website) […]

Focus on the Profit Dollars Not the Percent

focus on the profit dollars not the percent Written by: Channing Fawcett, Stratecue Founder “Money makes the world go ‘round.” Gone are the days of bartering goods and services for more goods and services. Here to stay is the methodology of exchanging money for goods and services. While we all know this to be true, […]

The Value Perception of Food Based On Portion Size, Plate Size & Price

the value perception of food Written by: Channing Fawcett, Stratecute Founder While Stratecute founder, Channing Fawcett, was studying at the University of Houston for her Masters in Science in Hotel and Restaurant Management, she opted to write a thesis the explored how individuals value food based on three elements: the size of the portion, the […]

3 Tips to Running A Restaurant During The Coronavirus Pandemic

Sticky Notes on a Board

This virus has hit us all by surprise and has the majority of businesses, not just the restaurant industry, asking what to do, how to do it, when to do it. Our goal today is to provide you with a quick checklist of items that should be productive for yourself, your employees, and your business. […]

MENU MAKEOVER

I’d like to start this first blog post by saying hi. Let me introduce not only myself but my business and the inspiration to write this said blog post; my company is Stratecute, pronounced strat-i-kyoot, a company focused on marketing and logistics for hospitality-based businesses, ie. restaurants, bars, hotels, distributors, retailers, etc. The name, Stratecute, […]