article thumbnail

META BOFINGER’S RESTAURANT SECRET

Culinary Cues

A Blue-Plate Special was a hearty meal that always included meat, potatoes, a vegetable, bread and butter, and ample amounts of coffee. A Blue-Plate Special was a hearty meal that always included meat, potatoes, a vegetable, bread and butter, and ample amounts of coffee. No one ever left the restaurant still hungry.

article thumbnail

How to Beat Inflation in the Restaurant Industry

Modern Restaurant Management

Owners of eating and drinking places have been compelled to increase menu prices as a survival strategy. Full-service menu prices jumped 8.8 percent and limited-service menu prices rose 7.1 Tweaking the menu to accommodate these more affordable ingredients can stabilize prices. percent in September year-over-year.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it.

Waste 300
article thumbnail

The Rise of Vegan Restaurants

Modern Restaurant Management

The steps involved in food production include food processing, transportation of food and food wastage. The restaurant’s five course vegetarian menu releases 800 gms of carbon dioxide which is eight times lesser than a traditional gourmet. The menu is curated for customers who prefer having plant-based vegan drinks.

article thumbnail

Tech to Trash Can – How Technology Is Redefining Food Waste

Modern Restaurant Management

Wasting food while seeing people go hungry is only one aspect of the problem – consider the environmental resources needed to produce, package, and transport, and food waste grows even more concerning. Make dulce de leche as a dessert special. According to Feeding America , nearly 40 percent of all food in the U.S.

Waste 186
article thumbnail

How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it.

Waste 221
article thumbnail

How to Wield Restaurant Food Costs to Your Advantage

MBB Hospitality

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.