ChowNow

MAY 23, 2025

A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. That includes the ingredients and packaging for your menu items, but not things like rent and payroll. This gives you a sense of how effective your menu pricing is. Your cost of goods sold (ingredients, beverages, packaging, etc.)

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

7 Shifts

NOVEMBER 15, 2024

How do you handle multiple tables and orders at once? How would you recommend menu items to guests to enhance their dining experience? Have you ever handled a situation where a customer asked for a dish not on the menu? What steps would you take if a customer received the wrong order? How did you resolve it?

Hiring 195

Hiring Dietary Restrictions Customer Service Customer Experience 195

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. Tracking prices and monitoring your invoices regularly will help you spot seasonal changes or supplier increases. These costs may only add a few cents per order, but at scale, they seriously impact your overall cost and profitability.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

ChowNow

MAY 9, 2025

Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

Modern Restaurant Management

JANUARY 31, 2025

This reflects the positive impact loyalty programs have on driving revenue, with 83 percent of restaurant leaders saying their loyalty program successfully drives up order or basket size, as well as repeat visits (82 percent) and return on investment (78 percent). ” A Year of Challenges U.S.

Marketing 221

Marketing Loyalty Program 2024 2025 221

EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty. Rooms start at $45 in the high season.

Hotels 260

Hotels Seasonal Menu Back of House Small Business 260

Restaurant Business

JUNE 27, 2025

The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. It’s a point-of-sale system that allows the team to pack orders, and it’s integrated with third-party delivery partners. So are the roughly 15 schmears, which change seasonally. We’d sell out.

Fast Casual 172

Fast Casual Franchising Franchise Leadership 172

SpotOn

DECEMBER 23, 2024

Everyone deserves a drink at a bar, even if that beverage does not include alcohol. Let's dive into the mocktail trend, looking at how it differs from typical non-alcoholic drinks like a virgin Mojito, and the best ways for a bar to include mocktails on their menu. They’re easy to order and even easier to make.

Bar 97

Bar Menu Point of Sale Seasonal Menu 97

ChowNow

APRIL 15, 2025

In the restaurant business, operating costs are the day-to-day expenses required to keep your doors open and your kitchen firingeverything from rent to payroll to the packaging your to-go orders go out in. If youre pushing out more orders, getting more ingredients, and staffing more servers, these costs will reflect that.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

DECEMBER 31, 2024

The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality. However, the industry has renewed optimism, driven by the adoption of digital and mobile ordering, menu creativity and heightened expectations around AI.

Franchise 221

Franchise Franchising 2024 Mobile Ordering 221

Modern Restaurant Management

DECEMBER 18, 2024

Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Restaurant Business

JULY 21, 2025

will be roughly 80 options, from meats, seafood, noodles and vegetables—including seasonal options, which in Canada have included things like abalone, snow crab legs and spot prawns. stores, and the menu will evolve as they see what works. They can also add toppings, like cilantro, onions or sesame, and order rice.

Fast Casual 172

Fast Casual Casual Loyalty Program 2025 172

Modern Restaurant Management

MAY 30, 2025

This has led to many perks for consumers, such as reduced wait times, contactless ordering, and more personalized offers and rewards. The market is influenced by evolving consumer lifestyles, the growth of digital ordering, and consumer demand for convenient and affordable dining. percent from 2025 to 2033 and reach US$ 345.6

Fast Casual 251

Fast Casual Food Point of Sale Mobile Ordering 251

SpotOn

OCTOBER 28, 2024

While bars sell alcoholic drinks, a high-margin menu item, crafting a profitable bar menu is paramount. Through menu engineering and reporting from your bar POS system , you can determine what's selling and what's not. Next, it's time for a menu refresh. This is good news for your bottom line.

Bar 98

Bar Seasonal Menu Online Ordering Food Order 98

Perfect Daily Grind

JUNE 13, 2025

The chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious. The new concept features a modular 60m² footprint with six-week fit-outs, integrated digital ordering kiosks, a localised food counter, and reduced back-of-house requirements.

2025 158

2025 Point of Sale Café 2024 158

Lavu

MARCH 17, 2025

By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Whether youre a seasoned restaurateur or just starting, mastering food cost management is the key to boosting your restaurants profitability. With a target food cost of 30%, the menu price is set at: $5.15/0.30

Food 78

Food Waste Seasonal Menu Inventory 78

EATER

DECEMBER 17, 2024

We chose the venue because a friend was its beverage director and offered his help in setting it up. In order to keep myself from breaking out in hives, I gave myself a task. Ramos, Finney, Mandel, and I are all seasoned bakers. All that attention, all those photos? Among bakers, this isnt a strange choice.

2011 235

2011 2013 License Presentation 235

Paper Chase Accountancy

JULY 2, 2025

It transforms tax season from a frantic scramble into a smooth, orderly process. With this information at your fingertips, you can: Adjust pricing strategies: Is a menu item underperforming? By staying on top of your finances month-to-month, you transform tax season from a looming dread into a manageable process.

Cash Management 93

Cash Management Tip Distribution Point of Sale POS 93

Future Food

NOVEMBER 27, 2024

Even as some food and beverage businesses face financial hurdles, the resilience and ingenuity of the industry continues to shine, promising an exciting future for consumers, F&B operators, clubs, shopping centres, mixed-use precincts and landlords. Small is beautiful.

Hospitality 78

Hospitality 2025 Food Back of House 78

SpotOn

FEBRUARY 26, 2025

Then costs go in order from most controllable to least controllable. Gross sales are used to identify trends, seasonal shifts, and the impact of marketing campaigns. That could simply be food sales , alcohol , and non-alcoholic beverages. Cost of Goods Sold (COGS) Your Cost of Goods Sold is the cost of your food and beverages.

License 90

License Point of Sale Insurance POS 90

Lavu

JULY 18, 2025

Whether you’re connecting loyalty programs, online ordering, or inventory tools, open APIs make it possible to tailor your POS to match your exact operational needs. Custom icons allow employees to communicate better with guests regarding menu item ingredients.

POS 78

POS Loyalty Program Online Ordering Cash Management 78

OneDine

JULY 22, 2025

It’s a season where comfort, convenience, and community start to take center stage. Alcoholic beverage trends shift from seltzers and margaritas to bourbons, ciders, and warm cocktails. Loyalty and Promotions Matter More in Shoulder Seasons The trend: Fall is a shoulder season between summer travel and holiday splurges.

Seasonal Menu 52

Seasonal Menu Tourism Travel Dine-in 52

Lavu

APRIL 17, 2025

It also streamlines the ordering process, ensuring that every ingredient is purchased and used with purpose. Controls Costs : Optimizes ordering and stock levels, avoiding unnecessary expenses. Enhances Supplier Management : Boosts ordering accuracy and supplier relationships.

Inventory 78

Inventory Food Waste Mobile Ordering 78

Lavu

JULY 11, 2025

From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond. Improved Efficiency: Faster order processing, reduced errors, and better table turnover. Data Insights: Real-time data helps optimize staffing, menu adjustments, and inventory.

POS 78

POS Management Management Mobile Ordering 78

Lavu

JUNE 6, 2025

Examples of variable costs for a restaurant include food and beverage costs, costs associated with labor, and utilities. For example, a restaurant can analyze its food and beverage costs to identify opportunities for cost savings, such as purchasing ingredients in bulk, reducing waste, or renegotiating supplier contracts.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

SpotOn

MARCH 21, 2025

Menu pricing is a delicate dance. Just when you've found the ideal menu item price, the cost of eggs skyrockets and you're back to square one. To make up for these prime costs, most restaurants add a "markup" to their menu prices. In which case, consider the gross profit margin menu pricing strategy.

Pricing 52

Pricing Menu Point of Sale Seasonal Menu 52

Paper Chase Accountancy

JULY 25, 2025

Here, financial reporting isn’t merely about compliance; it’s the strategic backbone supporting dynamic pricing models, intricate seasonal forecasting, a vast web of vendor relationships, and operations that are inherently labor-heavy. Recipe costing: To understand the true cost of each menu item.

Hospitality 52

Hospitality Cash Management Tip Distribution Seasonal Menu 52

Lavu

JUNE 30, 2025

A well-designed POS system improves restaurant operations by streamlining order management, speeding up transactions, and delivering real-time insights that help optimize every aspect of the business. Enhances Order Accuracy: Directly sends orders to the kitchen, cutting mistakes by 25% and improving customer satisfaction.

POS 60

POS Operations Loyalty Program Mobile Ordering 60

Lavu

APRIL 25, 2025

Poor inventory tracking costs restaurants up to $600/month on beverages , but mobile tools reduce waste, prevent overstocking, and improve real-time decision-making. By integrating with platforms like Marketman and QuickBooks, the system keeps inventory updates accurate, even as orders pour in from different channels.

Inventory 78

Inventory 2025 Management Management 78

Squirrel Systems

FEBRUARY 13, 2025

Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.

Hotels 94

Hotels 2025 Travel Dietary Restrictions 94

Web Diner

FEBRUARY 21, 2025

Ever wonder why that craft cocktail at your local bar seems irresistible, or why you always end up ordering that premium coffee drink when you meant to get regular brew? It’s not just your cravings calling the shotsit’s menu psychology at work. Orders jumped 42%, and guests happily paid $5 more. ” The result?

Menu 36

Menu Back of House Seasonal Menu Design 36

Open for Business

OCTOBER 15, 2024

Inventory control Understand how to keep track of your inventory, place orders efficiently, and minimize waste. Create weekly schedules that account for seasonal changes and special events. Cost control Focus on strategies for managing food, beverage, and labor costs. This will help you avoid purchasing more than you need.

Training 60

Training Management Management Loyalty Program 60

Lavu

JUNE 26, 2025

Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. It includes all the cost incurred on food and beverage, payroll, taxes, and benefits). This amount does not include restaurant labor costs.

2025 113

2025 Cash Management Point of Sale POS 113

Clover - Restaurants

JUNE 30, 2025

For example, 12 months is long enough to capture seasonal fluctuations that might arise during the holidays or other busy seasons. However, here are a few benchmarks: Quick-service restaurants tend to hover around 17% , due to high order turnover, automation, and relatively inexpensive ingredients.

Employee Relations 52

Employee Relations Seasonal Menu Online Ordering Loyalty Program 52

SpotOn

NOVEMBER 7, 2024

At Big Lake Brewing in nearby Holland, MI, traditional beers and Midwest hospitality exist in harmony with QR codes and trendy non-alcoholic beverages. A single-location brewery that has grown from drinks-only to a full food menu that makes up 60% of sales, Big Lake credits the pandemic for instilling flexibility into its DNA.

Brewery 52

Brewery Seasonal Menu Point of Sale Email Marketing 52

Paper Chase Accountancy

JUNE 30, 2025

Bars typically have a simpler food menu but a more complicated drink menu, while restaurants deal with a more extensive food inventory and simpler drink lists. Inventory Report : This report displays the value of the current stock, highlighting wastage and revealing if there’s a need to adjust ordering practices.

Bar 93

Bar Cash Management Hotels Inventory 93

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? Menu management touches all core aspects of running a restaurant. You need to manage everything from costs and inventory to menu design to get this balance right. Poor menu management is a recipe for disaster.

Menu 52

Menu Management Management Allergens 52