Article Food Food Supply Pricing 
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.
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.
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Culinary Cues
JULY 15, 2022
But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Most of the articles we read point to the pandemic as the culprit as well as the centralization of processing ownership. moved from a decentralized system of food production and distribution to a centralized one.
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.
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.
Modern Restaurant Management
MAY 10, 2022
Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. We’re going to park this one here until a little later in this article. Take food cost management for instance. Are your food costs below 30 percent?
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. .
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