Felipe Riccio: Kill the Entire Menu Twice a Year

What if the only reason your guests came once is that nothing changed after they left?

Felipe Riccio is chef and partner at Goodnight Hospitality in Houston, TX. At his restaurant March, his tasting menu restaurant, the entire menu is thrown out twice a year and rebuilt around a different corner of the Mediterranean. He is twelve seasons in. He will tell you it is probably not a winning formula.

In this conversation, we get into why a concept nobody can repeat back to you will never travel, how discipline and paperwork are what buy a chef creative freedom, and what it costs to close a restaurant for two weeks twice a year on purpose.

If your guests like you but do not come back, this is a great place to start.

To learn more about Goodnight Hospitality, visit goodnighthospitality.com.

_________________________________________________________

Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com