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How to Raise Restaurant Menu Prices without Negative Pushback

Ken Burgin

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. So how do you put up prices with confidence and style?

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Orchestrating Restaurant Operations to Increase CX

Modern Restaurant Management

One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” Further Optimize Delivery, Takeout and Curbside Experiences Many QSRs already relieve congested drive-thrus with distinct lines or protocols for call-ahead orders and third-party pickups.

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How this top Brooklyn restaurant is able to pay teams more than industry average

7 Shifts

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

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Great Expectations as Customers Show Increased Appetite for Swift Service and Customization

Modern Restaurant Management

From early 2021, eating out at our favorite restaurants became a thing of the past and with many people staying at home and working remotely, there was a surge in demand for food delivery services, as well as a need for faster and more personalized food options.

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How to Set Up Online Ordering for Restaurants

7 Shifts

If you weren’t thinking that much about online ordering before, you definitely are now. The easiest way to get your food out there is by partnering with a third-party delivery app. Native or first-party delivery doesn't rely on a separate service to take and send out orders. Third-party platforms keep this data from you.

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The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Of, course the food must be tasty and appealing at some level and above all else – consistent. Of, course the food must be tasty and appealing at some level and above all else – consistent. How convenient you might ask: we barely need to slow down our cars and roll down the window when our food arrives – that’s convenience.

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Biting the Hand that Feeds: Processing Fees That Prey on Merchants

Modern Restaurant Management

99 cents, and are added to orders that exceed a minimum cost. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order. By instituting these fees, point-of-sale companies are undermining restaurant profits every time a customer places an online order.