Culinary Cues

MAY 3, 2023

Your customers will rave, and you can raise your prices to cover the difference. I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. www.harvestamericacues.com BLOG. Well then – what will? CAFÉ Talks Podcast.

Front of House 429

Front of House Back of House Coaching Customer Service 429

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. Supply chain challenges are not going away as production and logistics catch-up. What they are less interested are pretentious environments, stuffy service, gimmicks, and absurd pricing.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

ChowNow

FEBRUARY 19, 2019

If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food. On a $50 ticket, you’d actually keep $5 in profit after accounting for your food, supplies, labor, rent, and all the rest.

Online Ordering 284

Online Ordering Mobile Ordering Food Order Delivery 284

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Future Food

NOVEMBER 30, 2021

All the chefs have been collaborating on ways to deliver the best food and beverage experiences possible within the constraints of the cricket ground," said Mr Hemmes. The aim has been to provide restaurant quality food in a stadium environment while making sure it's affordable and accessible." [1] Vinnie's Pizza – deep dish-style.

Catering 146

Catering 2022 Customer Experience Customer Service 146

7 Shifts

JUNE 16, 2024

In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 You can give your customers 1 point for every $10 they spend at your restaurant (the price point depends on how much you're selling your food and beverages; just make sure to set an achievable price).

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. So, in this article, we discuss some of the most important restaurant costs, how to calculate them, and how to use them to run your restaurant better. For the remainder of this article, we’ll use one month as our time period of choice. You pay $2.04

Operations 78

Operations Food Supply Inventory Point of Sale 78

Sling

OCTOBER 1, 2021

The solution is simple: Calculate your restaurant’s food cost percentage. In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage?

Definition 78

Definition Food Seasonal Menu Inventory 78

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. In this article, we look at how to tell if you should start catering. Do you have the resources to handle the extra supplies, food, and staff? How about your catering pricing structure?

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. 6 Ways to Reduce Food Costs. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste.

2022 98

2022 Food Seasonal Menu Waste 98

Sling

JUNE 10, 2022

In this article, we discuss the answers to those questions and give you ideas for the best employee appreciation gifts out there. 3) Organizational supplies. For more tips to stay organized at work, check out this article from the Sling blog: H ow To Be Organized At Work: The 18 Best Tips. What will they enjoy?

Food Supply 78

Food Supply Small Business Take-out Supplies 78

Sling

MAY 9, 2023

In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Sling

APRIL 27, 2023

In this article, we examine the specific goals of restaurant operations management and discuss a number of ways to help you improve the program in your own business. Restaurant operations management is essential for the long-term health of your business. Table of contents What is restaurant operations management?

Operations 78

Operations Management Management Inventory 78

Restaurant365

MARCH 23, 2022

This article was written by Tony Smith, C hief Executive Officer and a Co-founder of Restaurant365 and featured in QSR. When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time.

Food 78

Food Waste Inventory Food Order 78

ChefMod

MARCH 28, 2021

Procurement is the strategic combination of Sourcing and Purchasing intended to ensure that the buyer compares Quality, Quantity, Time, and Location for products and services to secure the best possible price. In my previous article, I suggested that restaurants should seek out BOH management services.

Ordering 52

Ordering BOH Food Supply Food Order 52

Restaurant Clicks

SEPTEMBER 5, 2021

Located off of Liberty Avenue, this Pittsburgh restaurant is ideal for visitors interested in healthier food options. The luncheonette also sells its foods at the Linea Verde Green Market to give customers convenient access to its food during its off-days. Bitter Ends provides window service to its customers ordering online.

Seasonal Menu 148

Seasonal Menu Online Ordering Reservations Food Order 148

BNG Point of Sale

SEPTEMBER 2, 2021

This blog post will go over the typical restaurant overhead costs and expenses, including rent, utilities, labor wages for employees, licenses and permits, food cost percentages, and more. Office supplies . To calculate your overhead cost or total overhead cost, you add all costs not related to making drinks or food together.

Employee Relations 52

Employee Relations License Point of Sale Food Supply 52

Notch

JANUARY 23, 2019

According to a recent Forbes article , sit-down restaurants make a profit of about 6%. For example, fast-food margins can be much higher than full-service restaurants. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

The Food Corridor

MARCH 27, 2023

And more and more often, whether we realize it or not, it’s also where we’re ordering our food. Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. Food delivery is nothing new, of course. Customers order online on food delivery apps (such as Grubhub, Doordash, etc.)

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Notch

JANUARY 23, 2019

According to a recent Forbes article , sit-down restaurants make a profit of about 6%. For example, fast-food margins can be much higher than full-service restaurants. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise.

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Restaurant Law

AUGUST 17, 2016

One notable exception to the Franchise Fee are those costs paid to a trademark owner for goods purchased at a bona fide wholesale price. This would arguably include a licensor’s purchase of, and resale of food and beverage to a licensee at an increased (but not unreasonable) cost. So, how do you contract around this?

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Franchise Franchising License Restaurant Law 49

Culinary Cues

NOVEMBER 20, 2023

Holiday decorations were already on full display, a touch of snow was on the ground and Christmas Carols were drifting through the air, but shoppers and diners were in very short supply. Every restaurant knows that once a customer walks through the door a sale of food and beverage will likely result.

Customer Experience 445

Customer Experience Customer Service Food Safety Hospitality 445

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

2022 148

2022 Food Supply Entertainment Hospitality 148

Goliath Consulting

JUNE 3, 2020

This sentiment is illustrated in a recent survey conducted by Technomic, a research and consulting firm servicing the food and foodservice headquartered in Chicago, IL: about half of survey takers felt that they would be comfortable dining at restaurants that had at least a 6-ft distance between tables (2). A Sensible, “Value-Driven” Menu.

Guest Recovery 269

Guest Recovery Social Media Food Safety Consumer Goods 269

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. The entire experience was elevated and so were prices.

Back of House 419

Back of House Food Supply Government Dine-in 419

Cheetah

MAY 2, 2022

We’ve talked about fermentation and salt in our last two blog posts… are you catching on to the theme? The first recorded cured meat products were made 5000 years ago in Mesopotamia, where meat and fish were preserved in sesame oil and then dried and salted to save for when food became scarce.

Sustainability 78

Sustainability Food Truck Waste Food Supply 78

Black Box Intelligence

NOVEMBER 1, 2021

Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’. Full-service restaurants experienced an erosion in net sentiment for ‘food’, ‘ambiance’, ‘value’ and ‘intent on return’ during the quarter. Click here for more details. . October 19, 2021.

Fast Casual 98

Fast Casual Guest Recovery Point of Sale Fine Dining 98

Culinary Cues

JANUARY 7, 2025

[] THE COST OF INGREDIENTS IS NOT GOING DOWN ANYTIME SOON: Time to stop complaining about the crazy prices of beef tenderloins, 109 ribs, fresh halibut, those plump sea scallops, and a litany of other top shelf ingredients (ohand even chicken wings). Supply and demand rule the day, and the excuse is still supply chain issues.

2025 408

2025 2024 Food Supply Employee Relations 408

Culinary Cues

NOVEMBER 25, 2023

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. Don’t do it! Do it right! Do it right!

Seasonal Menu 443

Seasonal Menu Food Supply Presentation Training 443