Notes from the pass.
The pass is where the kitchen hands a plate to the floor, and where the useful things get said. Here we write them down: how guests read menus, what the numbers really show, what changes on Google, and what's worth your Saturday night.
Latest articles
Why Printed Menus Are Costing Restaurants More Than They Realize
The printing invoice is the smallest part of what a paper menu costs. Here's the hidden math on reprints, delayed price changes, and menus that go stale the day they arrive.
Continue reading: Why Printed Menus Are Costing Restaurants More Than They RealizeWhy Restaurant Profit Margins Are Shrinking in 2026 (And What's Actually Driving It)
Restaurant sales hit a record, yet 42% of operators weren't profitable. The margin squeeze isn't really a cost story, it's a traffic story. Here's the arithmetic, and what the winners do about it.
Continue reading: Why Restaurant Profit Margins Are Shrinking in 2026 (And What's Actually Driving It)Why Your Restaurant Needs a Menu Link, Not a Menu PDF, on Google
A PDF menu on your Google listing creates an accessibility exposure most operators have never heard about, plus three practical problems. Here's what to use instead.
Continue reading: Why Your Restaurant Needs a Menu Link, Not a Menu PDF, on Google
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