The Original Menu
When I arrived at Segnatore, an Italian restaurant in Chicago's Humboldt Park neighborhood, the POS menu was in dire need of overhaul.
The Updated Menu
After studying the menu, customer purchasing habits, and sales goals, I engineered a menu that would best serve the bottomline. By reorganizing items & categories, simplifying the layout, and highlighting profitable items, I was able to increase the average spend of guests and overall profitability.
