10-EURO MENUS: CUTTING THE BILL DOWN

A precision economy

Synopsis

In a struggling restaurant industry, some are banking on low-cost menus to bring customers back.

At 10 or 12 euros, the deal is appealing, but it requires a complete overhaul of operations. Portion sizes, suppliers, simplified menus, automation: what are the profit margins, risks, and anti-crisis strategies behind these low prices?