18th Edition of START-EAT-UP, in Cascais: Menu Management at Recheio

When the menu stops being just a list and becomes a strategic business tool.

In the 18th edition of START-EAT-UP, we once again brought our community together for an afternoon dedicated to one of the most important topics for the management and profitability of a restaurant business: Menu Engineering.

In a sector where every decision can have a direct impact on results, looking at the menu strategically is becoming increasingly important. Profitability, costs, waste, performance analysis, and decision-making were some of the key themes at the heart of the conversation.

More than just talking about what reaches the table, this edition sought to examine everything behind every choice.

An afternoon of knowledge, sharing, and flavor

The experience of the 18th edition also began at the table.

The lunch provided by Recheio, through its Soluções Prontas (Ready-to-Use Solutions), offered participants a moment of networking and sharing, featuring a buffet with three main course options.

The experience was further highlighted by a tasting of exclusive Recheio wines from the WineStone brand, which brought a new dimension of restaurant offering management to the afternoon: the importance of selecting and valuing drinks as part of the customer experience and the business.

Because, at START-EAT-UP, we believe the best conversations also happen at the table.

Menu Management: between strategy and operation

Throughout the meeting, various industry professionals shared experiences, challenges, and perspectives on how the menu can contribute to a more efficient and profitable business.

The conversation touched on very concrete issues in daily restaurant operations: how do you analyze a menu? How do you identify opportunities for improvement? How do you control costs and waste? And how can decisions made today prepare the business for the most demanding periods of the year?

It was clear that the menu is much more than just a list of dishes. It is a management tool capable of influencing the customer experience, operations, and business results.

Profitability, costs, and decision-making

The first panel brought one of the biggest challenges in the restaurant industry to the table: how to make the most of the menu to attract customers and increase profitability.

Adriana Fragoso from DIG-IN, Francisco Pico from Recheio, Martim Yglesias from A Gerência, Telmo Miguel from Nood, and Bruno Antunes from B.J. Catering contributed to a discussion marked by diverse experiences and realities within the sector.

More than seeking universal answers, the conversation showed the importance of analyzing each business, understanding its data, and making decisions adapted to its own reality.

Because managing a menu also means understanding what works, identifying what can be improved, and finding the balance between what the customer is looking for and what the business needs.

Wines and drinks as a business tool

In the second panel, the focus shifted to the selection and management of wines and drinks as part of the business strategy.

Luís Azeredo from DIG-IN, Francisco Garcia from WineStone, Rodolfo Tristão from Supergrapes, and Pedro Durand from Locke Santa Joana offered different perspectives on an area that can play a significant role in building a restaurant's offering and profitability.

Managing this category also requires a strategic vision: knowing the customer, understanding the offering, analyzing performance, and making decisions that make sense for each concept.

Practical knowledge and experience sharing

One of the hallmarks of START-EAT-UP is the closeness between those on stage and those on the ground.

Throughout the afternoon, there was room to share experiences, ask questions, and discuss real challenges in the restaurant industry.

It is in this exchange of knowledge that new perspectives and new ways of looking at problems inherent to daily business management emerge.

Instead of closed answers, we are left with questions that help us think more clearly.

Rather than a single formula, we are left with diverse experiences that can inspire new ways of doing things.

A community that continues to grow

Beyond the moments of debate, the 18th edition was also a gathering space for professionals, brands, partners, and everyone else who is part of the restaurant ecosystem.

Networking, informal sharing, and the conversations that happen off-stage are an essential part of START-EAT-UP.

Because an event like this only happens when there is a community willing to share knowledge, experiences, and challenges.

To the participants, speakers, partners, and sponsors who were part of this edition, our thanks for continuing to contribute to this community and these conversations.

The future of the restaurant industry is built together

The 18th edition of START-EAT-UP has ended, but the conversations continue.

The restaurant industry is changing. And, in an ever-evolving sector, managing better means being willing to question, analyze, and find new ways of working.

This is the purpose of START-EAT-UP: to create space to learn, question, share, and find new ways to do things better.

Because the future of the restaurant industry is not guessed.

It is built with knowledge, collaboration, and action.

And we continue to be part of that conversation.

See you at the next edition of START-EAT-UP.