Insights
All Insights
A collection of articles, reflections, and strategic thinking from the GATICORP ecosystem.
FnB
A Smaller Menu Can Build a Stronger Operation
A long menu can appear attractive to customers, but every item adds consequences for inventory, preparation, training, forecasting and waste. Menu simplification is not about removing choice indiscriminately—it is about removing complexity that does not create enough value.
FnB
Raise Prices, Reduce Portions, or Redesign the Menu? A Decision Framework for F&B Cost Pressure
Food and operating costs are moving unevenly. The right response is not automatically a price increase. Restaurants need to separate temporary and structural pressure, then decide whether pricing, portions, recipes, sourcing, or menu mix should change.
FnB
Input Costs Are Rising, but Menus Cannot Keep Rising Forever: How F&B Businesses Can Protect Margin
Food prices and selected business inputs are creating renewed cost pressure, but blanket price increases are rarely the only answer. Stronger margins start with better visibility into unit economics, product mix, waste, procurement, and customer value.
FnB
From Conversation to Brand Asset
In Indonesia’s growing F&B market, customer conversations can become more than promotion. They can become an enduring part of brand reputation.