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What Can I Do to Navigate Menu Price Inflation?

Modern Restaurant Management

Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.

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Beverage Trends of 2021: Non-Alcoholic Drinks

Goliath Consulting

And in the business side of beverages, no topic is more trendy right now than “functional beverages.” They’re beverages that serve a “function,” or basically, products that claim to benefit health, wellness or performance (1). Functional drinks are just what it sounds like. Alcohol-free Cocktails.

Beverage 139
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How to Stand Out in a Competitive Non-Alcoholic Beverage Market

The Rail

By Julia Nikolaus, Contributor As a restaurateur or manager, you know just how competitive the non-alcoholic beverage market can be. Restaurants need to recognize that non-alcoholic beverages require their own specific marketing strategies if they want an edge over the competition. 1 - Use Unique Brand-Focused Materials.

Beverage 116
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The complete guide to food & beverage cost control in restaurants

Tableo

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. So let’s dive in!

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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?

Pricing 158
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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

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Improving Restaurant Inventory Management to Beat Rising Food Prices

Restaurant365

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

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