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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Not necessary!

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Sales Mixes: Analyzing Food Costs and Pricing

Modern Restaurant Management

This step can apply to any type of business. Good words sell food. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items.

Pricing 204
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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important.

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THE KING IS IN THE HOUSE

Culinary Cues

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. Chefs are often nostalgic. Underneath it all we do know that most of the time it was very hard work – physically, mentally, and emotionally.

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THE BEST PATH TO CHEFDOM

Culinary Cues

I can only advise from my own experience which may not be appropriate for everyone, but here goes: Start by building an understanding of what a chef does, what the position calls for, and the type of chef you hope to become. So where will you get exposure to much, if not all of that?

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CULINARY EXCELLENCE WITHOUT SNOBBERY

Culinary Cues

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. Even the Michelin Guide broke the ice of snobbery in recent years. How’s that for an introductory sentence?

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The 15 Types of Steak Ranked

Restaurant Clicks

Steaks come in all shapes, cuts, and sizes. A steak’s marbling (red meat that contains different amounts of intramuscular fat), tenderness, and price can vary widely with each cut having unique flavors and qualities. Some steaks are best cooked on a grill while others excel on stovetops. Ribeye Steak.

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