Takeout Printing, LLC

01/20/2026

Increase your restaurant sales today

01/20/2026

Top 50 Tips to Shrink Your Menu and Raise Prices With Confidence
New for 2026

Part 1: 25 Smart Ways to Make Your Menu Smaller (and Better)
1. Cut your bottom 20% sellers – if it barely sells, it doesn’t deserve space.
2. Keep only dishes with strong profit margins.
3. Eliminate items that need “special” ingredients used nowhere else.
4. Remove dishes that slow down your kitchen.
5. Cut anything that causes frequent mistakes or returns.
6. Build your menu around 3–5 “hero” items.
7. Merge similar dishes into one great version.
8. Turn variations into add-ons instead of full items.
9. Remove seasonal items that don’t sell well.
10. Track prep time and drop the most time-consuming dishes.
11. Remove dishes with high waste or spoilage.
12. Keep only items your staff can explain perfectly.
13. Eliminate items with long ticket times.
14. Remove dishes that don’t fit your brand story.
15. Focus on items that travel well for takeout/delivery.
16. Drop items that need constant staff training.
17. Remove items with inconsistent quality.
18. Design menus by station: keep each station simple.
19. Cut items that require rare equipment or tools.
20. Remove “legacy” items that no longer sell.
21. Reduce size before reducing variety.
22. Focus on one signature style instead of many.
23. Eliminate duplicate flavors.
24. Remove items with low perceived value.
25. Cut to create speed, not scarcity.

⸻

Part 2: 25 Ways to Raise Prices and Not Stress About It
26. Raise prices quietly—no announcements needed.
27. Increase prices on top sellers first.
28. Use .95 or whole numbers for upscale feel.
29. Improve menu descriptions before raising prices.
30. Rename items to sound premium.
31. Upgrade plating and presentation.
32. Use higher-quality ingredients and say so.
33. Increase portions slightly, then raise price.
34. Bundle items into combos or prix fixe menus.
35. Remove dollar signs from your menu.
36. Use boxes or highlights around high-margin items.
37. Add one “luxury” item to anchor pricing.
38. Raise prices after small menu changes.
39. Increase 3–7% at a time, not huge jumps.
40. Raise prices when demand is highest.
41. Train staff to sell value, not price.
42. Add storytelling to menu items.
43. Improve ambiance before raising prices.
44. Fix slow service first—speed justifies price.
45. Improve consistency before price hikes.
46. Raise delivery prices separately.
47. Charge more for modifications.
48. Use premium upgrades and add-ons.
49. Don’t apologize for your prices.
50. Confidence sells—if you believe it’s worth it, guests will too.

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Final Truth

Smaller menus = faster service, less waste, better quality, and higher profits.
Higher prices = healthier business, better staff pay, and better guest experience.

A great restaurant doesn’t compete on being cheap.
It wins by being memorable.

05/29/2025

Summer Takeout Menu Blowout Sale
Free Custom Design
& Free Shipping
Call or Text us at
646-721-1569

04/29/2021

https://www.forbes.com/sites/lynnmucenskikeck/2021/04/28/restaurant-revitalization-grant-program-opens-monday-five-items-applicants-need-to-know/?fbclid=IwAR3OgR7CjxxmGtVVGmNXedej5SpXR9_gFGssh_y7MkSHAhwgS_eDnQFK5DU&sh=354e44a18626

Restaurant owners have been patiently waiting for the Small Business Administration (“SBA”) to open the Restaurant Revitalization Fund (“RRF”) since the passing of the American Rescue Plan Act. The SBA announced this week that registration for RRF will begin on May 3, 2021, at noon ET.

03/16/2020

02/21/2020

Saturday is
National Margarita day
What’s your favorite Margarita ?
Share a picture with us

10/30/2019

This is sad but goes to show you
why you must be on
your A game everyday

BROOKLYN — When it comes to food in New York, you could say there's a lot at stake. And for one of the city's most famous steakhouses, the steak's just the first problem. Once upon a time, Peter Luger Steak House was one of New York's most iconic luxury restaurants. Celebrated for its legendary st...

07/30/2019

This is why Mailing
takeout menus
Every Door Direct To customers & having your own drivers
Makes perfect sense
Plus think of all the fees
you will be saving
What do you think ?

Home Food More than 1 in 4 delivery drivers taste the food they’re dropping... BusinessFoodNewsMore than 1 in 4 delivery drivers taste the food they’re dropping off By Newsroom - 07/29/2019 Share Facebook Twitter Google+ Pinterest WhatsApp Linkedin Email Print Image by tommy pixel from Pixabay B...

07/13/2019

Happy National French Fry Day

07/06/2019

Happy National
Fried Chicken Day 🍗🍗🍗

07/03/2019

Happy Birthday America
from all of us at
takeoutprinting 🇺🇸🇺🇸🇺🇸
Now is the time to
redesign menus
& raise some prices !!!
We will be closed on
July 4th 2019
But we will be back
on Friday
July 5th 2019
Be safe 🇺🇸🇺🇸🇺🇸