Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. There is no cache of money to turn to, and the prices we charge are not based on greed, but necessity. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. 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.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

JULY 15, 2022

Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. All the above factors are beginning to change the price point making it difficult for families to fill their dinner table. All of this is changing rapidly, and it is beyond the consumer’s control.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Quality and price are not always synonymous. But I wonder – is this true? Is it worth it!

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. www.harvestamericacues.com – BLOG.

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Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

JUNE 29, 2024

The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. MAKE the time to walk the dining room on occasion, stop at tables, offer advice on menu items and drinks, smile and thank them for choosing your restaurant.

Customer Experience 345

Customer Experience Dine-in Back of House Customer Service 345

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

DECEMBER 11, 2023

Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. Surely, I thought, a successful restaurant is built on food quality, efficient service, and fair pricing. No one ever left the restaurant still hungry.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

DECEMBER 3, 2022

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. It will be all consuming, I’ll need to get to menu planning today. www.harvestamericacues.com BLOG.

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Back of House Hotels Front of House Book 435

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

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Front of House Back of House Training Customer Service 317

Culinary Cues

APRIL 18, 2023

In all cases the expectation is at the very least – acceptable food quality, and in some cases the expectation is extraordinary food (price has much to do with expectations). Value goes way beyond price, it must include memories, excitement, personal attention, hospitality, education, and a generous dose of WOW!

Food Truck 386

Food Truck Back of House Education Training 386

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. Your prices – Last, but surely not least, are your prices. Your staffing – Let’s say you need to pivot your restaurant to delivery-only.

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BOH POS Influencer Point of Sale 368

Culinary Cues

FEBRUARY 1, 2021

I feel like I’m not doing my job and staying true to myself if I put anything on my menu, or use an ingredient that doesn’t have a story behind it.” Great restaurants, great menus, and great chefs bring memorable stories to their tables. www.harvestamericacues.com BLOG. Know your source. ChefCharlie Trotter – Charlie Trotters.

Small Business 445

Small Business Front of House Customer Service Communication 445

Modern Restaurant Management

AUGUST 18, 2021

In this article, we discuss the following: What Equipment Does a Commercial Kitchen Need? Read blogs, buying guides, and ask experts before finalizing your purchase list. Your proposed food menu. Before purchasing equipment for your establishment, make sure to compare the prices between the top brands. Your budget.

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Equipment Kitchen Safety Food Safety Certification 450

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. How are your menu planning skills? Are you ready?

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Seasonal Menu Front of House Presentation Menu 346

Culinary Cues

SEPTEMBER 1, 2023

When planning menu items how much attention is paid to the combination of smells on the plate? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept? What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Culinary Cues

JUNE 22, 2020

Every chef has experienced it and as a result he or she will relate to the content of this article. Things get done, but the price to pay is high. www.harvestamericacues.com BLOG. July 1, 2020 – available through iTunes, Facebook, this Blog, and the website for CAFÉ: The Center for Advancement of Foodservice Education.

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Food Presentation Café Leadership 474

Restaurant Engine

MAY 28, 2025

Get your customers excited for your new menu with a strong marketing plan. Are you expanding your menu at your restaurant? Introducing new menu items is a great idea because it keeps your restaurant fresh and competitive in an ever-growing industry. Add high-resolution photos, clear descriptions, and pricing.

Menu 52

Menu Marketing Email Marketing Social Media 52

Social Hospitality: Restaurants

AUGUST 8, 2021

If you offer discounted prices on certain menu items, set a strict expiry date for the promotion. According to this Forbes article , influencer marketing grows faster than all other forms of digital ads. When a popular blog, magazine, or media outlet mentions you, your credibility and social proof instantly soar.

Social Media 244

Social Media SEO Influencer Magazine 244

Restaurant Engine

DECEMBER 25, 2024

There are several reasons for this, including your food, your pricing, and your customer service. In this article, we look at how to tell your restaurants story through branding. The dishes you offer, their presentation, where you get your ingredients, and how you lay out your menu. Why Tell a Story?

Social Media 93

Social Media Customer Experience Email Marketing Customer Service 93

Culinary Cues

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. FRAGILE PROFIT STRUCTURE Cooks want the pay they deserve but right now the profit margins are too slim in restaurants. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

Modern Restaurant Management

APRIL 2, 2020

MenuDrive allows restaurants to add their own delivery services, or utilize Lavu’s national partner for fixed-price, commission-free deliveries. The tool comes with digital menus which can customised with brand colours and logos prior to publishing on the user’s website. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

ChowNow

FEBRUARY 19, 2019

Educate yourself about them by reading our blog post about the profitability of third-party restaurant delivery apps and the myth of incremental profit. NPR : Food Delivery Hits the Web, But Restaurants Pay the Price. Crain’s New York Business: Grubhub Competitors Now on the Menu. There are huge holes in these statements.

Online Ordering 284

Online Ordering Mobile Ordering Food Order Customer Service 284

Social Hospitality: Restaurants

AUGUST 8, 2021

If you offer discounted prices on certain menu items, set a strict expiry date for the promotion. Leverage influencer marketing According to this Forbes article , influencer marketing grows faster than all other forms of digital ads. The easiest is through sponsored articles and reviews.

Social Media 195

Social Media SEO Influencer Magazine 195

Social Hospitality: Restaurants

AUGUST 11, 2023

A well-optimized website attracts more visitors and encourages them to explore the menu, make online reservations, or even order food directly through an integrated system. You want to buy shoes but there are two stores that sell identical shoes at the same price point. It also helps them know your menu and narrow down their favorites.

SEO 195

SEO Social Media Reservations Online Ordering 195

7 Shifts

JUNE 16, 2024

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). Some uses for a poster include promoting a new item on your menu, hosting an event, or offering a "buy one, take one" promotion.

Marketing 195

Marketing 2024 Email Marketing Social Media 195

Hot Schedules

APRIL 21, 2020

Along with many restaurateurs adjusting to operating during COVID, they modified service hours, staff, and menu items. With a ghost kitchen you have less overhead so you may be able to offer your menu items at a lower price point for your customers.”. Look at your menu. lower your prices, and find discounts.

Kitchen Safety 125

Kitchen Safety Customer Service Food Safety Point of Sale 125

Xtra Chef

AUGUST 12, 2020

Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. Monitor Vendor Price Changes. Find more information in this blog post. the period cost) or the cost price of a menu item and dividing it by the sales price (e.g.,

Food 120

Food Inventory Waste Food Order 120

Sling

OCTOBER 1, 2021

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. You could also perform this calculation for each menu item (e.g., 1) Tweak Your Menu Pricing. 2) Experiment With Menu Engineering.

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Definition Food Seasonal Menu Inventory 78

Izettle

MAY 21, 2018

So you’ve set the most mouth-watering menu ever. If you do lunchtime food in a food market in a less affluent part of the city, you have to keep your prices down. Whereas if you’re selling during dinnertime in a more posh market, you can jack the prices up a bit. What are the price ranges for comparable products?

Pricing 68

Pricing Food Email Marketing Point of Sale 68

Restaurant Engine

JANUARY 27, 2021

In this article, we look at how daily lunch specials can drive new patrons at your restaurant. Offer a Fixed Price Lunch Special. You can bring in new patrons (think office workers) with a fixed price lunch special. For example, create a three-course, fixed price daily lunch special with a couple of choices for your new patrons.

Specials 116

Specials Mobile Ordering Catering Social Media 116

Restaurant Engine

DECEMBER 9, 2020

In this article, we look at how to tell if you should start catering. You’ll want a specific catering menu, a way to generate bills, contracts, and policies and procedures in place including deposits and cancellation policies. How about your catering pricing structure? Catering lets you broaden your menu and new ideas.

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Catering Website Management Seasonal Menu Food Supply 113

Sling

JUNE 9, 2023

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. ADD_THIS_TEXT Essential restaurant costs Cost of goods sold Cost of goods sold (or CoGS for short) is the total direct costs of producing your restaurant’s menu items. You pay $2.04

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Operations Food Supply Inventory Point of Sale 78

Next Restaurants

JUNE 30, 2021

So my recommendations in this article are generalized for the restaurant industry as a whole. I recommend collecting statistics on popular and little-demanded formats, menu options, and ingredients. Then study why exactly this format and menu is in demand (for example, is it a cultural feature or a seasonal trend).

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Bar Seasonal Menu Advertising Restaurant Law 103

The Restaurant Times

NOVEMBER 25, 2021

When one upsells, one recommends menu combinations to customers based on their specific tastes. Especially when it comes to new additions to the menu, it sometimes becomes a necessity to upsell new menu items. . Your menu may reflect the atmosphere of your restaurant quite well and be consistent with your brand.

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Menu Social Media Customer Experience Food Order 52