Goliath Consulting

JULY 19, 2023

With a keen focus on profitability, he sheds light on key aspects such as menu engineering, inventory management, and cost control, helping managers drive sustainable growth for their establishments. Bandy’s book emphasizes the importance of streamlining processes, optimizing resources, and implementing efficient systems.

Leadership 78

Leadership Book Seasonal Menu Customer Experience 78

The Restaurant Group

APRIL 21, 2024

You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential. With our management expertise, we can put you on the path to sustainable success. We believe that a good F&B business is a combination of passion and proficiency.

Food Supply 78

Food Supply Fine Dining Seasonal Menu Equipment 78

The Restaurant Group

MAY 24, 2019

Restaurant Sustainability. The post Restaurant Sustainability: Is Your Waste a Waste? appeared first on Restaurant Consulting, Restaurant Design, Business Plans, Menu Development, Food Service Consultants. Can you imagine adding up all the food wasted at your favorite restaurant in one day? Multiply that by seven days.

Waste 60

Waste Sustainability Recycling Compost 60

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 147

2022 Compost Recycling White Paper 147

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development.

2022 148

2022 Food Supply Entertainment Hospitality 148

KaTom

FEBRUARY 27, 2020

Vegetarian diets aren’t a new concept, and restaurant trend prediction lists have included menu items such as “plant-based protein” and “vegetable-centric dishes” for years. The menu changes from season to season since Tierney and her team are dedicated to purchasing local and organic produce.

Seasonal Menu 125

Seasonal Menu 2016 2006 2019 125

Perfect Daily Grind

JUNE 21, 2020

Customer expectations are growing, fuelled in part by Instagram, foodie blogs, and the growing tendency for dishes and locations to be designed for photos. Next, consider your menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu. Examine your drinks menu, too.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Service-Sustainable-Sales – Accountability of food & hospitality venue design will remain critical in delivering components that continue to drive sales.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Restaurant Clicks

APRIL 13, 2021

In this blog post, we’ll explore a few of our favorite eateries in the area. The Salt House’s menu features elevated bar food, from cheeseburgers to pan seared salmon to a wild mushroom ragu. For an elegant evening out, Zoubi has a lot of great menu items to choose from. Order Online. Nektar Wine Bar.

Seasonal Menu 78

Seasonal Menu Back of House Outdoor Reservations 78

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 78

2022 Compost Recycling White Paper 78

Future Food

JANUARY 30, 2020

Cutting back on the menu – e.g. poached eggs only, no fried items. However, they all sacrifice a level of customer service which may, in turn, erode the foundations for a sustainable business. has largely disappeared, the upsell possibilities from the digital menu has more than compensated for its loss. Image via Broadsheet).

Technology 107

Technology Front of House Customer Service Back of House 107

Apicbase

JANUARY 12, 2023

Brand new seasonal menu? Include appetizing photos of menu items. Share timely updates of changes to your menu. Update your customers about your latest menu changes, including what’s disappearing, what’s new, and what inspired any changes. Whatever the changes may be, let your customers know. Latest chef’s special?

Email Marketing 52

Email Marketing Marketing Tip Distribution Social Media 52

Restaurant Clicks

OCTOBER 9, 2021

Doug and his wife Lori are both seasoned hospitality industry veterans who spent years studying and perfecting the art of Neapolitan pizza. View this post on Instagram A post shared by San Antonio Lifestyle Blog (@twentysomethingsa). View this post on Instagram A post shared by Dough Pizzeria Napoletana (@doughpizzeriasa).

Online Ordering 102

Online Ordering Seasonal Menu Back of House Food Order 102

Mad Mobile

FEBRUARY 22, 2024

This blog post delves into the future of restaurant technology, exploring the latest advancements and predicting how they will redefine service, efficiency, and customer satisfaction. The truth is that clinging to outdated methods simply isn’t sustainable in today’s competitive restaurant landscape.

2024 40

2024 Technology Customer Experience Dietary Restrictions 40

Restaurant Clicks

DECEMBER 9, 2021

What makes Henry’s End unique is their fall and winter seasonal wild game menu. Their wine selection is also naturally sourced, and they seek sustainable vendors and serve local craft beers and fun, creative cocktails. Choose from a menu of New American fare prepared by Chef Brad Steelman. Make a Reservation. River Deli.

Online Ordering 114

Online Ordering Front of House Café Reservations 114

Restaurant Clicks

SEPTEMBER 23, 2021

View this post on Instagram A post shared by Sushi Blog / Media / Reviews (@thesushilegend). The menu may seem a little overwhelming for novice sushi lovers, filled with endless fish options you may not have heard of before. With an omakase-only style menu, Onodera prefers aged sushi rather than fresh. Order Online. Sushi Seki.

Website Management 117

Website Management Online Ordering Seasonal Menu Reservations 117

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . This blog looks at COGS basics (in case you want a refresher), their financial impact, the COGS you should be aiming for depending on your type of restaurant, and how and when to monitor them. The Barrow House, Clifton, NJ.

Inventory 82

Inventory Point of Sale Waste Fine Dining 82

Modern Restaurant Management

JULY 20, 2021

COVID-19 brought a similar shift from paper to digital menus—but two thirds (65 percent) still prefer the former, and many of them are turned off by digital lists. “We think the best approach to reach the broadest audience is some sort of physical menu, supplemented by digital menu,” Hummel said.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Cheetah

SEPTEMBER 6, 2019

You do not need a large menu. Have Fun with the Menu The lifeblood of any food business is its food. Unlike a regular restaurant, a food truck business often has logistical limitations to consider when planning out a menu. How many menu items will you have? What are recent food trends and popular concepts in your area?

Food Truck 60

Food Truck Food Restaurant Law Seasonal Menu 60

Cheetah

SEPTEMBER 6, 2019

You do not need a large menu. Have Fun with the Menu The lifeblood of any food business is its food. Unlike a regular restaurant, a food truck business often has logistical limitations to consider when planning out a menu. How many menu items will you have? What are recent food trends and popular concepts in your area?

Food Truck 60

Food Truck Food Restaurant Law Seasonal Menu 60

Restaurant365

OCTOBER 23, 2019

But generally, the prime cost of a successful, sustainable restaurant business is approximately 60% of your total food and beverage sales. Your restaurant’s prime cost can change over time, especially if your restaurant is subject to seasonal fluctuations. Comparing Prime Cost.

Point of Sale 74

Point of Sale Inventory Employee Relations Insurance 74

7 Shifts

SEPTEMBER 26, 2022

A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. A plant-based QSR might like to know about your passion for sustainability. Mentorship.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Ken Burgin

FEBRUARY 4, 2024

Objective: Develop a more nuanced understanding of seasoning and its impact on flavour profiles. Objective: Highlight sustainability and the full usage of vegetables, enhancing knowledge of vegetable versatility. Seasonal Vegetable Challenge Activity: Present a selection of vegetables and have participants identify which are in season.

Training 97

Training Seasonal Menu Front of House Presentation 97

ChowNow

SEPTEMBER 13, 2019

Seventy-seven percent of your customers will visit your website before deciding to dine in or order out, and the most important factor in their decision is your menu. When your guests order online , they principally interact with your menu, effectively making it your salesperson. Tell a story about your menu with strategic labeling.

Menu 111

Menu Online Ordering Seasonal Menu Dietary Restrictions 111

The Food Corridor

MARCH 27, 2023

Cloud kitchens (often used interchangeably with “ghost kitchens”) are centralized licensed commercial food production facilities where one or two to dozens of restaurants rent space to prepare food for delivery-optimized menu items. Cloud kitchen menu items are optimized for ease of production and reliability of food quality upon delivery.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Notch

FEBRUARY 26, 2019

Things like number of seats, seasonality, hours of operation, what kind of restaurant it is — all of these can affect how much revenue you can expect your restaurant to bring in. Strategy #1: Adjust your prices Start by examining your menu pricing. Keeping revenue at a sustainable level is necessary for success in the industry.

Management 71

Management Management Loyalty Program Email Marketing 71

Notch

FEBRUARY 26, 2019

Things like number of seats, seasonality, hours of operation, what kind of restaurant it is — all of these can affect how much revenue you can expect your restaurant to bring in. Strategy #1: Adjust your prices Start by examining your menu pricing. Keeping revenue at a sustainable level is necessary for success in the industry.

Management 52

Management Management Loyalty Program Email Marketing 52

Culinary Cues

AUGUST 24, 2020

I know, as do they, that this is just a way to deny the inevitable: “This can’t continue, it is impossible to sustain, at some point they will need to give in to fate”, unless….real Should restaurant chefs re-think the menu model that has survived for generations? -Do www.harvestamericacues.com BLOG. Warren Buffett.

Point of Sale 252

Point of Sale Social Media Customer Service Reservations 252

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Reduce the carbon footprint of your menu Just like food waste, the food we eat still leaves the same footprint. Leveraging local suppliers allows you to make unique seasonal menus too.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Reduce the carbon footprint of your menu Just like food waste, the food we eat still leaves the same footprint. Leveraging local suppliers allows you to make unique seasonal menus too.

Waste 221

Waste Food Supply Seasonal Menu Equipment 221

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. Regan first became known for foraging. “I

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.

Compost 131

Compost Front of House 2014 Back of House 131

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items. On the other hand, if your restaurant operates with a seasonal menu, quarterly metrics could be more revealing.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Placer.ai, dug into the numbers to analyze the situation.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Single Platform

DECEMBER 21, 2018

We wrote a blog on different ways you can give back. I’ve replaced most of my 2% milk intake with almond or cashew, but experts say oat milk has less water and more heaviness, making it a more sustainable option. I can even see it being a new blended seasonal drink additive at major coffee chains. Interested? In Closing.

2019 36

2019 Online Ordering Food Order Loyalty Program 36

Single Platform

DECEMBER 21, 2018

We wrote a blog on different ways you can give back. I’ve replaced most of my 2% milk intake with almond or cashew, but experts say oat milk has less water and more heaviness, making it a more sustainable option. I can even see it being a new blended seasonal drink additive at major coffee chains. Interested? In Closing.

2019 28

2019 Online Ordering Food Order Loyalty Program 28