Apicbase

OCTOBER 28, 2022

If CoGs and overheads rise due to inflation, your menu prices should follow. But before adding a flat 5% to each menu item, use these tactics. In normal circumstances, when menu prices have to be adjusted, it is usually done strategically and with great caution. Use these tactics before you add a flat 5% to your menu.

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Pricing Point of Sale Inventory Seasonal Menu 98

Modern Restaurant Management

JUNE 23, 2020

billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment. Sustainable dining out, and eating at home of course, is one way to reduce wastefulness of natural resources, both contributing to the protection of the environment and encouraging healthier eating habits.

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Sustainability 2030 Food Supply Waste 159

Restaurant365

DECEMBER 6, 2021

Food waste is one of the largest areas of potential cost savings in a restaurant. This article was published in QSR Magazine. 75 percent of restaurants have made menu changes because of supply chain challenges. Menu prices have risen 4.7 Recipe Costing & Menu Engineering. percent in last 12 months alone.

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Supplies Food Supply Waste Inventory 78

Margin Edge

FEBRUARY 3, 2022

We know that as resourceful, resilient, battle-seasoned bad asses, many of you restaurateurs may find that there are a few things on this list you’re already doing. Track waste. Keep your menu seasonal. Analyze your menu. Track Waste – In the Kitchen and the Dining Room. 6 Ways to Reduce Food Costs.

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2022 Food Seasonal Menu Waste 98

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. and even each food item (e.g.,

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Definition Food Seasonal Menu Inventory 78

Restaurant365

DECEMBER 2, 2021

This article was published in Nation’s Restaurant News. The holiday season is upon us. Cooler weather, festive celebrations and delicious seasonal menus have traditionally solidified November and December as lucrative months for the restaurant industry. Menu Item Analysis. Answers can be found in your data.

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Seasonal Menu Food Supply Supplies Waste 60

Perfect Daily Grind

FEBRUARY 25, 2020

Meeting the demand for cold drinks with a well-planned menu opens up the potential for greater profit margins, brand reinforcement, and a more premium experience for customers. A Growing Demand For a Wider Menu. Making drinks in-house means that coffee shops can reduce their single-use plastics and waste,” Olwyn points out.

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The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

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Sustainability Seasonal Menu Audits Outdoor 52

Perfect Daily Grind

DECEMBER 2, 2019

Here are a few elements worth paying attention to in order to prepare your café for the festive season. You may also like Managing Staff Shortages During Seasonal Peak Periods. Fika Coffee in Toronto, Canada, during the festive season. Consider implementing a seasonal dress code or uniform for your staff.

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Café Seasonal Menu Merchandise Uniforms 105

7 Shifts

OCTOBER 22, 2019

Instagram is influencing menu offerings, restaurant design, and marketing strategies. I think we've done a good job with that,” says Black Tap owner Barish in an article on CNN. Remember to mark holidays and seasonal changes so you can post timely greetings and promos! Source: [link] No wonder Instagram has the impact it does.

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Marketing Social Media SEO Consumer Goods 284

Restaurant Clicks

JULY 15, 2021

An adequate food cost ratio helps you price your menu to sell dishes effectively and maximize profit. Basically, the ideal cost is the cost of running a restaurant without any waste. Instead, it takes into account the overall sales and costs of each item on the menu. Save money on food by changing your menu with the seasons.

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Food Seasonal Menu Inventory Point of Sale 78

Restaurant Engine

JULY 28, 2021

It’s also a great way to try out new menu items to see if your diners like them. In this article, we look at how to price daily dinner specials for the best results. You can’t know what your menu items generally cost. The menu price. For other customers, specials are something you offer in addition to your regular menu.

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Specials Pricing Email Marketing Advertising 111

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. Waste Not, Want Not. the period cost) or the cost price of a menu item and dividing it by the sales price (e.g., Food cost is a key factor when pricing your menu. Write It In The Rulebook.

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Food Inventory Waste Food Order 120

Future Food

SEPTEMBER 6, 2023

In this article, we delve into practical strategies that retail precincts and F&B operators can employ, considering the specific needs of different customer segments, to maximize visitation frequency and spending in a time of escalating cost of living.

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Hospitality Loyalty Program Retail Food 78

Future Food

SEPTEMBER 4, 2023

In this article, we delve into practical strategies that shopping centres and F&B operators can employ, considering the specific needs of different customer segments, to maximize visitation frequency and spending in a time of escalating cost of living.

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Hospitality Loyalty Program Fast Casual Food 78

Perfect Daily Grind

JUNE 21, 2020

Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

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Café Consumer Goods Customer Experience Sustainability 137

Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

The Restaurant Times

JUNE 28, 2021

This article will present you with some useful ideas so that you can keep your food costs in check. . Proper tracking of food prices allows you to introduce affordable alternatives to your menu. There is also a seasonal fluctuation in the prices of raw materials which should be tracked. Optimize The Menu. Reduce Waste.

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Food Inventory Seasonal Menu Food Order 52

BNG Point of Sale

JUNE 21, 2021

In this article, we will explain the ideal profit margins for each restaurant category. Typically, it is used for annual figures, but it can also provide results seasonally, monthly, or as often as needed. These restaurants typically have a kitchen, wait staff, possibly a hostess, and a wide range of menu items.

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Restaurant Clicks

SEPTEMBER 23, 2021

In this article, we’ll explore 19 places for the best sushi in NYC, from the elegant and high-end to the surprisingly delicious back door options. The menu may seem a little overwhelming for novice sushi lovers, filled with endless fish options you may not have heard of before. And the cuisine certainly does not disappoint.

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Website Management Online Ordering Seasonal Menu Reservations 117

Restaurant Clicks

NOVEMBER 10, 2021

Don’t want to waste hours looking for restaurants booked to the brim? If you’re in the mood for seafood, Chef Cimarusti’s menu is bound to surpass your expectations. Both private rooms offer a vast tasting menu with seafood favorites, such as their popular Tai Sashimi, Black Cod, and Maine Lobster.

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Dine-in Book Fine Dining Seasonal Menu 103

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS is how much it costs you to produce a menu item. Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item. Cost of goods sold (CoGS) ties directly into your menu engineering efforts, profit margin, revenue, and inventory. Use Specials And Seasonal Menus To Keep Inventory Lean .

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Point of Sale Inventory Food Supply Seasonal Menu 52

BNG Point of Sale

AUGUST 25, 2021

In this article, we discuss 11 tips and tricks to increase restaurant sales and maintain a healthy restaurant business in 2021. . As a restaurant owner, you can quickly load and change menus on your website and utilize online ordering software so that customers can place orders from the comfort of home or work. Menu Engineering .

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Loyalty Program Social Media Point of Sale Customer Service 52

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1).

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Sling

JULY 4, 2021

Consider offering a limited menu from your food truck while promoting the expanded menu at your brick-and-mortar location. In the age of data sharing, social media, and custom apps, the fish-bowl business card giveaway may seem like a waste of your time. Establish a secret menu. 24) Perfect Your Online Menu.

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Marketing Social Media Loyalty Program Food Truck 78

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

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Perfect Daily Grind

JULY 23, 2019

Perhaps you love one particular coffee cocktail or a specialty tea , but if it isn’t selling, it shouldn’t be on the menu. Invest in buying good, fresh, seasonal coffee. A barista who doesn’t recognise the value of measurements or who is careless about temperatures can create a lot of waste. Want to read more articles like this?

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Café Equipment Training Seasonal Menu 103

Lavu

JANUARY 3, 2020

This article covers the following important points: What is Restaurant EBITDA? Some of the ways you might find effective include: Upselling: Train your staff to upsell your menu items. You can adjust the shifts based on factors like time of day, holidays, and seasons. What is adjusted EBITDA? Why Use Restaurant EBITDA?

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Cash Management Point of Sale Seasonal Menu Inventory 80

Restaurant Clicks

OCTOBER 8, 2021

So if you’re in the mood for a hearty meal or light snack with your drinks, I’ll let you know my go-to menu options to make every happy hour visit a night to remember. Uchi’s happy hour menu offers several wines, beer, and sake to sample. Las Palmas’ happy hour menu consists of specials costing $7.50

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Seasonal Menu Sports Online Ordering Reservations 116

Lavu

MARCH 30, 2020

Lavu Pro Tip: Learn more about marketing campaigns for recipe sharing groups in this previous Lavu article “ How Recipe Sharing Boosts Restaurant Marketing Strategy.”. You can choose to add cutlery to meal prep, or opt to leave the disposable cutlery out of the picture to reduce your restaurant’s waste impact.

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Point of Sale Customer Service Online Ordering Waste 83

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

The Restaurant Times

FEBRUARY 22, 2022

Over the course of a bartending shift, wasted movements add up, making a bad bar layout and design extremely detrimental to its profit margin. . To ensure that your bartender’s time isn’t wasted, there are a few often utilized items of bar equipment that need to be front-and-centre. Alcohol Distributors.

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Web Diner

SEPTEMBER 2, 2020

In this article, we’ll give you a few tips on how to make the most of Facebook Ads for restaurants. As a restaurant, you can also promote seasonal products, seasonal promotions or specials, or something as simple as an updated menu. Social media is a part of our everyday lives. And a good ad can be a game-changer.

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Social Media Seasonal Menu Online Ordering 2013 65

Margin Edge

FEBRUARY 24, 2022

They can impact everything from menu prices to labor decisions and can vary from week to week. . When you purchase fish for sushi, oftentimes you need to trim the fish or other ingredients (meaning there’s going to be some waste) before the product makes it onto a plate. The Barrow House, Clifton, NJ. Take sushi vs beer.

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Inventory Point of Sale Waste Cash Management 82

BNG Point of Sale

OCTOBER 7, 2021

They streamline processes to record stock, manage your menu and staff, deliver detailed sales readings, and effectively take orders while ensuring you achieve profit goals. This article explains what a POS system is and why you need it, regardless of your type of restaurant. Some POS may even automatically honor loyalty cards.

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Point of Sale 2021 POS Loyalty Program 52

BNG Point of Sale

JUNE 16, 2021

Delicious menu? In this article, we provide you with well-known strategies that boost your restaurant sales while also improving the customer experience for more repeat business. When customers sit down and your staff provides menus, does your staff adopt phrasing that makes customers comfortable while creating immediate purchases?

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Social Media Online Ordering Loyalty Program Merchandise 52

BNG Point of Sale

AUGUST 12, 2021

In this article, we reveal the average restaurant owner’s salary and discuss ways to exceed the national average for a healthy paycheck. . For a look at food and drink pricing strategies, see our previous article on “How to Make a Restaurant More Profitable.” Reduce Food Waste . ” .

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