Restaurant365

OCTOBER 27, 2021

With the surge in digital ordering, restaurants need to ensure that their tech strategy includes integrations that streamline menu management. This article was published in Hospitality Technology. Remember the days when “updating the menu” meant firing up the laser printer or sliding slats out of the menu board?

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Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can you plan a menu focused on total utilization of meat and carcass? Is this the extent of your knowledge of menu planning? Is there breadth to your understanding of cooking, cooking techniques, and ingredients?

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Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. 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. You don’t always get what you pay for, but you do with bread. Bread is the same way.

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Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential.

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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.

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Squirrel Systems

FEBRUARY 16, 2024

In this article, we delve into the anticipated restaurant and menu trends for 2024 and explore how technology, particularly advanced point-of-sale (POS) solutions, can enable restaurateurs to ride the wave of these trends successfully.

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Culinary Cues

NOVEMBER 10, 2023

Why not list your employees on the menu or on your website and their role in the organization. Assign cooks the responsibility to design menu features and then celebrate their work. Why not highlight them on your social media pages or in your restaurant blog. Invest in their excellence and they just might invest more in yours.

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Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Back to survival mode – let’s just get through it.

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The Restaurant Times

JUNE 21, 2022

Are you rolling out a new menu? Launching a new menu lets you have some great catchy content that will level up your restaurant’s advertising game. With this, you can take advantage of your new menu’s potential and pump up your new and existing customers to try out your new items. . Well, you’re in luck!

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Culinary Cues

NOVEMBER 25, 2023

Competent cooks know how to zig and zag. [] ALWAYS FRESH, ALWAYS FROM SCRATCH The expectation of guests is that you are making menu items from fresh ingredients and building an item from scratch. Let you cooks put a signature on the menu. Give them a chance to create and add a new twist to a menu item.

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Touch Bistro

JUNE 16, 2021

Running a restaurant is no different, and if you want to be profitable and succeed over the long term, your restaurant menu pricing needs to be accurate. But, how do you accurately price your menu items? 18 Free Restaurant Menu Templates. Restaurant Menu Pricing Based on Ideal Food Cost Percentage. Profit goal = $9,000.

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Culinary Cues

OCTOBER 19, 2023

This would likely include on-going learning opportunities way beyond a typical orientation for new employees and week-long immersion into menu, systems, and upselling techniques. We will collectively teach each other what we know.”

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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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Culinary Cues

FEBRUARY 26, 2024

You and your friend ordered a sampling of different menu items and bite after bite you were struck with a barrel full of emotions. You invested your own time to learn about menu planning, purchasing, cost controls, and even a touch of marketing. The chef was praised by many, and you wanted to see what it was all about.

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Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. – Pay scales are significantly lower than other industries.

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Culinary Cues

MAY 12, 2022

How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? From my perspective the answer lies in menu planning, training, and labor efficiency. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency. How will you approach it? CAFÉ Talks Podcast.

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Perfect Daily Grind

SEPTEMBER 13, 2019

Specialty coffee may be at the heart of your café, but a good coffee shop also has a food menu that encourages customers to stay longer and spend more. A well-designed menu can help build your reputation and boost your bottom line. Keep Your Menu Short & Simple. Develop a short menu that includes easy-to-prepare items.

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The Restaurant Times

JUNE 14, 2022

If you are a restaurant owner, you will know that a menu is a restaurant’s heart and soul. Although the look and feel of a menu may attract customers, it is much more than that. A smartly designed restaurant menu can result in high profits as it can influence customers’ choices and tempt them to order more.

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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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Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. Do we move from that perfect grilled cheese sandwich to another menu item? When offered, it quickly sells out because people are always drawn to perfection.

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Culinary Cues

FEBRUARY 20, 2024

Are chefs investing countless hours working with new, exciting ingredients trying to create another inspiring menu that people are talking about with great interest? Are your line cooks bouncing from foot to foot awaiting the chance to dive into that new dish they helped to create? Isn’t there room for both the comfortable and the exciting?

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The Restaurant Times

JANUARY 31, 2022

Thus, a takeaway menu seems to be one of the ways to increase restaurant sales in this new ‘touchless’ world. This article shows how UK restaurateurs can re-engineer their takeaway menu to increase restaurant sales in this new world. Ways To Build Takeaway Menu To Increase Restaurant Sales. Source: Medium.

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The Restaurant Times

DECEMBER 5, 2021

Furthermore, the coronavirus has also had a significant impact on consumer food and menu trends. This article aims to highlight the major trends that the consumers are picking up and how the restaurateurs are coping with the same. . 4 Major Consumer Food & Menu Trends Restaurateurs Should Not Miss .

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Modern Restaurant Management

JUNE 27, 2022

They may have discovered you from an Eater article, booked their reservation through OpenTable, or located you via Google Maps, and they will surely review their experience on Yelp — whether positive or negative — when their meal is complete. QR Code Menus Are More Sanitary. They’re More Cost-Efficient.

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Lavu

APRIL 27, 2020

While your current menu may have been perfect before this crisis, customers buying preferences are changing, and your new menu needs to reflect those changes in buyer habits. Adapt Menu Item Packaging Processes. Add Meal Prep Kits to your Menu. o Temperature is equally important as taste when it comes to food.

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Sling

OCTOBER 7, 2019

Menu engineering is an example of one such change. At first glance, it might not seem like tweaking your menu would bring about any change at all. But perfecting your menu can mean the difference between profit and loss for your restaurant. What Is Menu Engineering? Does Menu Engineering Only Apply To Menus?

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The Restaurant Times

NOVEMBER 18, 2021

We send a totally different menu each day. You also wrote a very interesting article on menu engineering recently where you mentioned comprehensive analysis and profitability and the margin contribution formula, can you elaborate on that? TRT- So we have seen you writing a lot about innovation and efficiency in restaurants.

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Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. It was an emotional experience reading this article and knowing that thousands of other chefs and restaurateurs across the country could have written a similar one. PLAN BETTER – TRAIN HARDER.

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Culinary Cues

APRIL 15, 2023

So, here’s point number one: there is no cache of extra money, and the average restaurant makes just a few pennies profit on the dollar if they do everything right – so those discounts will likely mean that menu items will be sold at a loss just to play along with the promotion and support town efforts. We would love that.

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Culinary Cues

FEBRUARY 17, 2023

The idea for this article began years ago when I was helping a friend come up with a name for her restaurant. Learn their names and something about their history, address them with their names, put their names on your menu, do everything you can to help them understand those plates of food represent their history and their family.

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Culinary Cues

DECEMBER 3, 2022

It will be all consuming, I’ll need to get to menu planning today. The complexity of the menu is such that most of the prep is handled by individual line cooks. Stay tuned for the next article – FULL HOUSE -ALL HANDS-ON DECK. Over 800 articles about the business and people of food). PLAN BETTER – TRAIN HARDER.

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Perfect Daily Grind

FEBRUARY 28, 2023

You may also like our article on whether you can freeze green coffee. When roasters sell a previous harvest of a particular coffee to customers and then buy a new harvest which currently isn’t on their menu. Roasters should develop their own monthly usage calculator to understand more about their menu slots,” Richard explains.

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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. A Blue-Plate Special was a hearty meal that always included meat, potatoes, a vegetable, bread and butter, and ample amounts of coffee.

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Culinary Cues

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. Map out a menu for yourself and stick to it. The signs are there and even though we know what it is we can’t help thinking that there is something dramatically wrong. Sit down for 20 minutes and enjoy a meal – even at work.

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Modern Restaurant Management

AUGUST 28, 2023

In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on hand in kitchen inventory to create five distinct menu items. It could be featured in an upcoming “Chefs on the Line” episode, article, or post.

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Sling

OCTOBER 4, 2019

Calculating restaurant menu pricing doesn’t have to be difficult. That’s why it’s vital to base your restaurant menu pricing on cold, hard data from your establishment — not from someone else’s or from some national report. 7 Tips For Profitable Restaurant Menu Pricing. 1) Don’t Rely On National Averages. 2) Study The Market.

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Margin Edge

AUGUST 29, 2021

Part of menu analysis involves comparing menu item profits with how popular each item is to give you clarity as to which dishes should be kept and promoted or tossed to make room for something more profitable. Say for instance you use your great-grandmother Gertie’s clam chowder recipe on the menu, but no one orders it.

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