Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

7 Shifts

JANUARY 31, 2024

Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Log item transfers and wastes.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

OCTOBER 24, 2020

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

Menu 388

Menu Seasonal Menu Front of House Café 388

Culinary Cues

FEBRUARY 29, 2020

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? We should understand that a major part of a chef’s job is to create and execute menus that address the majority and that are geared towards profitability.

Fine Dining 426

Fine Dining Café Menu Customer Experience 426

7 Shifts

SEPTEMBER 15, 2021

It may seem small to go for a few dollar increases on a check, but as your check average grows, as do your profits. There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

MAY 24, 2022

If you failed to complete an item on today’s list, then transfer it to tomorrow – DON’T LET IT GET AWAY FROM YOU! NEXT: The menu. It seems obvious that you should have a menu that plays off of those strengths. www.harvestamericacues.com BLOG. OK, you catch my drift -LISTS ARE IMPORTANT! NEXT: Brand building.

Café 383

Café Take-out License Small Business 383

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.

Fine Dining 385

Fine Dining Presentation Seasonal Menu Design 385

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. If you need to increase your profits, the quickest thing to do is raise prices.

BOH 368

BOH POS Influencer Point of Sale 368

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. How menu engineering works.

Menu 143

Menu Operations Point of Sale POS 143

Culinary Cues

JULY 15, 2022

Those items flourish until the soil is depleted of nutrients or unpredictable weather takes its toll. They impact and will continue to impact menus, the skills of cooks, menu pricing, and an already meager profit margin. Harvest America Ventures, LLC www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Rather than recreating your menu to include short-lived menu items – which can be pricey – promote these items on table tents and special boards. to produce.

2022 148

2022 Menu Seasonal Menu Pricing 148

7 Shifts

JANUARY 31, 2024

Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Log item transfers and wastes.

Management 195

Management Management Kitchen Safety Front of House 195

Goliath Consulting

DECEMBER 1, 2022

In this blog, we’re here to help you plan out the best and wholesome meals for the winter your guests will love. However, there are more ways for you to bring in more customers and kick-start your restaurant’s profitability. Winter Menu Trends. Use the menu trends listed above to form a seasonal menu for guests.

2022 88

2022 Menu Seasonal Menu Coupons 88

7 Shifts

MARCH 27, 2020

Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? Revamp your menu Have you always wanted to reinvent your menu?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Sling

JUNE 14, 2023

And though you’ve worked hard to get where you are, you know it’s time to focus on increasing your restaurant’s profit margin. In this guide, we’ll cover what restaurant profit margin is and share how much the average eatery makes. Table of contents What is a restaurant profit margin?

Customer Service 78

Customer Service Email Marketing Website Management Customer Experience 78

7 Shifts

SEPTEMBER 15, 2021

It may seem small to go for a few dollar increases on a check, but as your check average grows, as do your profits. There is a way, to both grow profits and upgrade your customer experience at the same time: suggestive selling. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Clover - Restaurants

APRIL 9, 2024

They act as a one-stop shop, offering bulk ordering and eliminating the need for restaurants to manage multiple vendors for each item. Bulk ordering also allows restaurant owners to get competitive pricing and improve profit margins. This list will vary depending on whether you run a fine dining establishment, food truck , or café.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

Culinary Cues

JANUARY 15, 2022

Re-evaluate your restaurant pricing for menu items to provide greater profitability and more room for higher wages. Celebrate their engagement by using the word “thanks” as often as possible, smiling, or giving a thumbs up, shaking their hand, putting their name on a menu, recognizing them as an employee of the week, etc.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. PLAN BETTER – TRAIN HARDER.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Culinary Cues

JANUARY 23, 2023

In terms of a restaurant, it might be: “We expect to grow our business by 20%, win the James Beard Award for Best New Restaurant, earn a Michelin Star, or reach a profit after taxes of 9%”. Now, what will it take, in terms of people and materials to reach that goal? Support your local restaurant/team in pursuit of the carrot.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Restaurant365

JANUARY 4, 2022

Consider creating different inventory count schedules for your perishable and popular ingredients, counting these items more often than your non-perishable or bulk inventory. Many restaurants find that roughly 20% of inventory items make up 80% of cost of goods sold (CoGS). Employ recipe costing and menu engineering tools.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JULY 24, 2020

Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Optimize Your Menu for Delivery. How a ghost kitchen works.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

MAY 20, 2020

Making smart, effective decisions around your food and labor costs as you continue with take-out and delivery options and begin to open your dining room can help you emerge from the economic shutdown with improved processes on a path to profitability. Controlling food costs begins with a smarter menu. Controlling food costs.

Inventory 148

Inventory Food Order Customer Experience Waste 148

Restaurant365

JUNE 15, 2021

Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. Accurately tracking this data allows you to understand what areas of your restaurant operations need improvements, as well as where you can add more profit back to your bottom line. Restaurant KPIs impacting a profitable back of house.

BOH 78

BOH FOH Point of Sale Back of House 78

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. With vegan lifestyle becoming the new normal, top restaurateurs are incorporating plant based dishes in their menus. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 221

Fine Dining Fast Casual Food Supply 2022 221

Restaurant365

DECEMBER 11, 2020

In 2021, you will want to keep an eye on your ingredients and, if needed, adjust items or suppliers. Similar to reviewing your CoGS daily, running and reviewing your Profit and Loss (P&L) statement daily is key to staying on top of your financial health. Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

Bingage

FEBRUARY 20, 2023

Restaurant Upselling is a strongest strategy for restaurants to boost profits. In this blog we have covered different techniques that will help you boat your restaurant’s revenue. It’s an effective way to increase restaurant sales and profits, but it’s not always easy. Let’s get started What is Upselling?

Customer Experience 52

Customer Experience Customer Service Technology Small Business 52

Chowly

FEBRUARY 23, 2024

While restaurant sales are predicted to rise in 2024, high operational costs will limit profit margins. Food and Menu Trends Consumer preferences and economic dynamics influence food and menu trends. This makes technology adoption not just a smart choice but a profitable one.

2024 96

2024 Loyalty Program 2023 Point of Sale 96

ChowNow

JUNE 7, 2021

Online ordering has opened up a new world of restaurant upselling and optimization possibilities that reach far beyond the capabilities of the paper menu format we all know and love. Physical, in-house restaurant menus generally thrive on simplicity and easy design. How to Optimize Your Online Menu for Restaurant Upselling.

Menu 78

Menu Online Ordering Demo Back of House 78

7 Shifts

JULY 30, 2021

Whether you want to highlight your restaurant's guest experience, or get the word out about a new menu item, it's important to work with the influencers to create the most profitable content. Is my menu accessible and legible? Don't be afraid to test out a new idea or run with the 12 outlined in this blog!

Email Marketing 370

Email Marketing Social Media Loyalty Program Website Management 370

Restaurant365

JANUARY 18, 2022

Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Take a deep dive into the items that have the largest variance to find the cause of waste. You can also offer flexible portion sizes, sides, and à la carte menu options to reduce wasted food. Change up your menu.

Waste 147

Waste Compost Food Consumer Goods 147

Restaurant365

NOVEMBER 12, 2019

Every customer who orders from your restaurant takes a look at your menu, making it one of the most important pieces of your restaurant marketing. With this visibility, restaurant menu engineering provides a huge opportunity to grow your profits and ensure a great customer experience. Getting started with menu engineering.

Menu 101

Menu Point of Sale Seasonal Menu Pricing 101

Restaurant365

MARCH 23, 2022

And most operators don’t expect profitability to improve in 2022. Only about one in four operators think their restaurant will be more profitable this year than last. One in three expect to be less profitable in 2022. Tracking each menu items’ recipe cost can help you optimize food usage and reduce food waste over time.

Food 78

Food Waste Inventory Food Order 78

Restaurant365

DECEMBER 20, 2021

Your restaurant group’s profit margin depends on two areas: top-line revenue and controlling expenses. Here’s how you and your restaurant finance team can collaborate with your operations team to increase your restaurant’s profitability. Guide Operations on the Most Effective Use of Menu Analysis.

Operations 78

Operations Leadership Point of Sale Cash Management 78

Restaurant365

OCTOBER 29, 2021

With QR codes, guests needn’t touch a menu or even a paper receipt. QR codes can be used to streamline how guests reserve a spot in line, as well as how a customer views a menu and places an order. Tight inventory control ensures menu item availability.

Customer Experience 158

Customer Experience Technology Mobile Ordering Inventory 158

The Restaurant Times

NOVEMBER 25, 2021

When one upsells, one recommends menu combinations to customers based on their specific tastes. Especially when it comes to new additions to the menu, it sometimes becomes a necessity to upsell new menu items. . Your menu may reflect the atmosphere of your restaurant quite well and be consistent with your brand.

Menu 52

Menu Social Media Customer Experience Food Order 52

Restaurant Engine

DECEMBER 9, 2020

Opening a catering business tied to your restaurant can add extra profits to your business. You’ll want a specific catering menu, a way to generate bills, contracts, and policies and procedures in place including deposits and cancellation policies. You want these things laid out so you know if your catering business can be profitable.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113