Modern Restaurant Management
JUNE 21, 2023
Not all menu items are created equal, nor do they contribute the same profit to the bottom line. Some dishes are more popular and increase revenue, while others carry a smaller margin or might not be ordered as often. Plow Horses : Popular menu items that are not as profitable as average. "Plow
Perfect Daily Grind
AUGUST 16, 2022
As warmer weather sets in, coffee drinkers tend to opt for colder beverages, whereas the number of hot coffee beverages usually increases during the colder months. One of the most prominent examples is the pumpkin spice latte (popularised by Starbucks) which is now found on menus in specialty coffee shops throughout autumn and winter.
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Modern Restaurant Management
JANUARY 6, 2023
In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Sweetgreen launched Green January, an opportunity for customers to jumpstart a healthy routine in the new year through real, fresh food. SONIC® Drive-In is introducing a new Under $2 Craves menu. Golden Menu.
Restaurant Business
NOVEMBER 8, 2023
As consumers continue to prioritize better-for-you foods and beverages, restaurant operators have a big opportunity. But with the array of beverage options out there, it can be tough to wade through and decide what to add to the menu. Energy-boosted drinks are appearing more and more on menus; they currently have 8.2%
Tableo
JULY 27, 2023
In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. Quality control: You can guarantee constant quality in your foods and beverages by keeping an eye on the ingredients and manufacturing procedures. Narrow the selections on the menu.
Culinary Cues
JANUARY 20, 2024
Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity. A menu should thus be designed and priced to make those items seem essential. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit.
Modern Restaurant Management
APRIL 8, 2020
In order to pull off successful events and cater to their clients’ needs, event planners and their bar staff. Work with your chef to choose locally sourced ingredients and garnishes as part of your venue’s food order. If there are leftover ingredients from an event, use them on the next day’s cocktail menu.
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