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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 381
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How To Increase Restaurant Sales: 20 Proven Tips & Tactics

7 Shifts

We’ve studied what makes the 20% of restaurateurs successful and categorized them into essential categories, including optimizing your menu, providing unforgettable experiences, hosting events, and improving takeout. When done right, menu engineering can grow your sales by as much as 15% !

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Engineered for Success: Boosting Profits through Intelligent Menu Planning

Modern Restaurant Management

In the demanding world of the restaurant industry, success is not solely reliant on exceptional food and service. Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering.

Menu 167
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What Is a Prix Fixe Menu? Here's a Guide and Menu Examples.

SpotOn

On the other side of the dining spectrum, there are restaurants with menus that offer an entire meal at a set price, also known as the prix fixe menu. The prix fixe menu is ideal for guests seeking to indulge in a larger meal for a higher price. The prix fixe menu doesn't only need to serve French food.

Menu 98
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Restaurant Menu Development – What is It and How can It Increase Profits?

The Restaurant Group

Crafting a Profit-Driven Menu: Expert Tips From TRG Restaurant Consultants Optimizing your restaurant menu helps with your profitability if done right. As a crucial part of your success, TRG Consulting can help you craft a strategic profit-driven menu. This information can help you decide which ones to highlight on your menu.

Menu 78
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YOU THINK YOU KNOW HOW TO BE A CHEF

Culinary Cues

Have you experienced the flavors and presentations of the items that may grace your menu? Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine. Can you plan a menu focused on total utilization of meat and carcass?

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CHEFS – DOING THINGS RIGHT

Culinary Cues

There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. This is one of the reasons why they choose to dine out.