Coco’s Restaurants
By Carrie Reynolds
on
February 8th
In
Service – Menu Architecture Background – This concept needed a sales and profit lift, but did not want to raise prices in a competitive environment. We had offered them the opportunity to look at menu architecture as a way of moving customers to more profitable items and to drive average check. Methodology – Using a well researched methodology for menu design and architecture, we realigned categories, strategically placed profitable and/or high check items in key locations and focused on better