The case for a shorter menu

If you've been feeling the pressure to offer more—more menu items, more options, more flexibility, then this week's newsletter might offer some relief. Turns out, doing less is increasingly looking like the smarter move.

We're also getting into the financing gap that's tripping up a lot of independent operators, and why diners suddenly want a say in how much food ends up on their plate. A lot to dig into this week.

But first, here are North America’s 50 Best Restaurants for 2026.

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Drop zone. A food drone delivery company is getting ready to go public.

Check, please. Billion-dollar acquisition of Vegas casino group will affect dozens of restaurants.

Bottle service. Champagne is the next big market for Texas vintners.

Keepin’ it real. Why authenticity is the secret sauce to restaurant success. See also, our recent Q&A: Nostalgia-driven dining is putting itself to the test

Veteran restaurateur Andrew Schnipper, who has opened more than 25 restaurants, says the biggest menu mistake he made was trying to offer too much. Looking back, he would build a smaller, more focused menu centered on a handful of standout items, arguing that today’s diners increasingly reward specialization over variety.

Why it matters: The lesson is that a bigger menu doesn't necessarily drive more sales. Streamlined menus can simplify operations, improve consistency, reduce food waste, lower inventory costs and sharpen brand identity. In an era of rising labor and food costs, doing fewer things exceptionally well may be a stronger business strategy than trying to please everyone. (Business Insider)

Access to financing is the biggest issue facing restaurants today

One of the restaurant industry's biggest challenges isn't food or labor costs—it's access to capital. Traditional lenders often view restaurants as too risky due to thin margins and unpredictable cash flow, leaving many operators unable to secure financing for growth, equipment purchases or unexpected expenses.

Why it matters: Access to financing can determine whether a business survives a slowdown, funds a renovation or seizes a growth opportunity. Understanding alternatives such as lines of credit, equipment financing and nontraditional lenders is becoming just as important as managing food costs and labor. In today's environment, financial flexibility may be a competitive advantage. (Restaurant Dive)

Diners want more control over portion sizes on menus

Consumers increasingly want greater control over portion sizes, with many diners seeking smaller servings, shareable plates and customizable meal options. Driven by rising menu prices, health-conscious habits and changing eating patterns, guests are looking for flexibility that allows them to tailor meals to their appetite, budget and dietary preferences.

Why it matters: Customizable portions can improve guest satisfaction while creating new opportunities to drive revenue and reduce waste. Offering multiple portion sizes, add-ons or shareable formats can appeal to a broader range of diners and price points, helping operators meet changing consumer expectations without relying solely on discounting. (Modern Restaurant Management)