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The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. This is an exercise that every operator should do at least once a year, and there is no better time to start than the start of a new year. It’s almost a cover-up that starts in culinary school.
In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant. Analyze Previous Holiday Sales Data Past sales data is invaluable when it comes to planning the upcoming season. On the other hand, no restaurant wants to risk overordering.
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Sales: 80% of sales typically come from 20% of clients. But first, why is customer retention such a big deal? Thats huge!
In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.
Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals.
A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers. Knowing how to cost a dish is one of those “absolutely must-have” skill sets for restaurant owners. It’s just part of the job.
Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. But is this the best way for a young cook to set the stage for a long, successful career in the kitchen?
Restaurants less so How the owner of Krystal and Logan's Roadhouse makes it work Financing Olive Garden sales surge on delivery and free take-home meals Same-store sales rose 6.9% Same-store sales at the Italian casual-dining chain spiked 6.9% same-store sales decline in the same quarter a year ago.
By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Whether youre an independent operator or part of a small chain, visibility is everything.
In today's digital landscape, restaurants have become prime targets for cybercriminals who take advantage of potential entry points from point-of-sale systems, online ordering platforms, customer databases, loyalty programs and third-party delivery services. Consider the alarming pattern over the past three years.
I have always made sure that these smells are part of the grand design of how a kitchen must operate. Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance. Art is the basis of human expression.” Before we cook, we are intrigued by the smells of the kitchen.
With cryptocurrency, Landry’s diners will be able to earn one point for every dollar they spend. Once they earn 250 points, they are rewarded with $25 in bitcoin. Rather than restricting loyalty points to one restaurant, restaurant groups could allow for shared earning and reward opportunities across brands.
In-store sales at convenience stores hit a record $335.5 When it comes to value , three-quarters of c-store consumers said made-to-order food at c-stores is a good value, up 13 points from last year. And fast-food customers Convenience-store foodservice grew 5% last year and is expected to jump another 5.7% By Heather Lalley on Jun.
Without KPIs, spotting inefficiencies in your workflow is nearly impossibleleaving you without the data needed to make informed decisions and grow your online sales. How to improve it Streamlining kitchen operations is key to reducing prep time. This eliminates the chance of human error and ensures orders move straight to the kitchen.
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. It factors in all your operating expenses, like labor, rent, insurance, equipment repairs, marketing, and more.
When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. It improves operational efficiency.
Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Identify your biggest pain points. Are you aiming to speed up service, cut labor costs, or increase online sales?
It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. If you want to escape the guesswork and increase your monthly profits, you need to use menu engineeringit blends psychology, data, and clever design to help you sell more of your most profitable items.
billion transactions and $67 billion in sales in 2024. Companies saw a sales boost in 2024 as loyalty transactions increased by over 30 percent. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America.
Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. A centralized system that pulls in orders from every platform, streamlines operations, and eliminates the need for multiple screens and logins? Too many tablets, too many mistakes.
When delivery app orders sync with your point of sale, youre not just saving timeyoure improving order accuracy, speeding up the process, and getting cleaner reporting. In this article, well explain how both types of integration work, weigh the pros and cons, and help you decide which approach makes the most sense for your restaurant.
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Most operators aim for food costs to be around 28-35% of the menu price, though this can change from restaurant to restaurant. Set prices too low, and youre leaving money on the table.
One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. In this article: How to calculate your profit margin for your bar What is the average profit margin for bars? Next, divide that cost by the total sales revenue from your drinks. This final number is your net profit.
However, this narrative oversimplifies the complex web of operational costs that shape retail prices in the coffee sector. You may also like our article on how much coffee shops should raise their prices. Around the world, headlines are warning consumers that a sharp increase in coffee shop prices is a real possibility.
For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales.
In this article, we’ll take a look at how Tayler Book, co-founder of Beechwood Doughnuts, evolved her restaurant digitally and physically to get where they are today—making thousands of doughnuts a week for the Niagara region. A match made in doughnut heaven ?? We opened the store when I was 22 years old. I was fresh out of university.
Systemwide sales fell 5.3% The restaurants tend to be community hubs, “a part of life” in the cities and towns where they operate, O’Reilly said. All photos courtesy of Ascent Hospitality Management A pair of legacy family-dining brands are out to prove that age is only a number. But they have receded over the years.
Restaurants have responded to capture more off-premises sales by improving digital menus, whether found in-app, through a Google search or on store screens. More restaurants are also considering hiring their own courier service to deliver food directly to customers or linking up with aggregating sales platforms as a way to preserve margin.
Without the financial burden of a guest-facing presence or front-of-house staff, these operations can concentrate labor and supplies into a single location for multi-cuisine food preparation and delivery. Increased Emphasis on Online Ordering. Former competitors are now part of the same umbrella company. Appeal to Mobile Gamers.
In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. I’ll make this connection for you later in this article. This is a trend I hope will go away.
By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. Photo courtesy of Jeff's Bagel Run. Jeff Perera jokes that his bagel chain is the result of a love story. “I I made a bagel for my wife, because she asked me to,” he said. She’s on time.
Understanding what customers order, when they order, and how often is an untapped goldmine of information for restaurant operators. Identifying Bestsellers and Underperformers When looking at your sales data, the best place to start is with your top-performing menu items. What do repeat orders say about our customer preferences?
The Small Business Administration has announced that grants will open on Monday, May 3 at noon EST. Restaurateurs and operators can begin the application process on Friday, April 30 at 9 AM EST. The application will remain open until funding runs out. Point of sale report(s), including IRS Form 1099-K. The fund sets aside $28.6
In my previous article, I discussed the advantages of giving managers and potential managers/supervisors a simple motivational survey. At this operation, we had given the survey to all of the management staff a year ago, and we found it extremely helpful at that time. Secondly, we had to determine how to replace a great manager.
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. Restaurant week is just one example.
This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.
Technology has permeated the quick serve restaurant industry and job functions – from point of sale (POS) to complying with food safety standards. The hi-tech workforce has expanded into factories, warehouses, ecommerce delivery fleets, and this article’s focus: quick serve restaurants.
Current market challenges mean it’s never been harder to operate a coffee business – and this includes marketing and branding. High and volatile green coffee prices , along with increasing operational costs, are creating a more competitive market. Brands are forced to strike a balance between quality, value, and customer service.
HACCP (Hazard Analysis and Critical Control Point) food safety regulations. HACCP (Hazard Analysis and Critical Control Point) food safety regulations. Procedures for Operating Restaurant Equipment (if applicable). Do not open up or put your hands into an operating machine to stir contents or guide food. Storing food.
Gradually, states let operations resume, but no matter where you are, we are all now in the same boat: no staff! In my last article I discussed how robots will transform our industry in a big way, but that is a few years off. In this article I will discuss the strategies that I have implemented with my clients across the country.
And operators who don’t have one at all are missing out on a huge opportunity to tell their restaurant’s story, connect with new customers, and distinguish themselves from other restaurants in their area. A well-written restaurant About Us page builds trust, sparks curiosity, and even helps you show up higher in search results.
This trend is primarily driven by advancements in point of sale (POS) systems and the availability of white label, plug-and-play online ordering systems. Simultaneously, the industry is coping with cost pressures and demanding streamlined tech solutions that consolidate operations.
Prices for green coffee have surged, operational expenses continue to climb, and economic pressures show no sign of easing. You may also like our article on how price volatility is shifting roasters’ priorities. You may also like our article on how price volatility is shifting roasters’ priorities.
In this article, we’ll look at how payments technology has evolved over the last few years and became an important ally for restaurants that want to level up their customer experience and their revenue while handling the busiest days of the year. In 2023, it is estimated that 87 million Americans will dine out on Mother’s Day.
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