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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  Think about adding thematic decor, comfortable seating, and even outdoor entertainment to craft an unforgettable dining experience.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

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Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control

Modern Restaurant Management

Research New Offerings Rigorously Before Adding The question of whether, when and how aggressively to add new menu items, expand hours/days, launch catering options or open another location has substantial implications for restaurateurs. Expand thoughtfully at a manageable pace that allows teams and culture to season properly.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

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Is There a Right Way to Raise Prices?

Modern Restaurant Management

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.

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How (and Why) to Forage for Ant Eggs in a Northeastern Thai Forest

EATER

But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Utilizing seasonal, traditional ingredients — mountain crabs, boba pearl-like mushrooms, sour forest mangoes, mole crickets — his sophisticated-yet-unpretentious dishes are upending stubborn perceptions. Chef Num at work. Torching ant eggs.

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Top Austin Brunch Spots You Should Try

Restaurant Clicks

Yes, there are seating arrangements which allow you to eat outside to take in the magnificent view of the river. This is a modest and upbeat place with an eclectic menu that features big global flavors. Even though the menu is somewhat limited they more than make up for it with great tasting food. Order Online.