Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. fell in the category of “fine dining”. Our customers are far savvier than they were in the past; they know great food and they expect that restaurants will provide it. Remember only 1.4%

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Restaurant365

MARCH 5, 2020

How technology helps your alcohol category. Just as you do with labor or food costs, you can use your alcohol invoice details to make decisions regarding recipes or menu costs that maximize profits. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365.

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7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

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Modern Restaurant Management

APRIL 14, 2020

” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. SugarTrek , Inc.

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EATER

MAY 3, 2022

I always considered myself a creative, and I am so humbled to have the chance to use visuals and good food to help those who don’t have the physical access to these cultures open their minds and hearts through sustenance. At the end of the day, I do influence other people in terms of food, to nourish their mind, body, and soul.

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Future Food

DECEMBER 5, 2019

Trends that will shape the future of your food and hospitality projects for 2020. However, food and service will always be at the heart of hospitality. Home Meal Replacement food choices, primarily from supermarkets, will continue to be a major growth category. Re-imagining Food & Beverage 9.

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Culinary Cues

DECEMBER 4, 2020

Statistics that measure substance abuse by industry rank food service as #3 in heavy alcohol use and #1 in abuse of illicit drugs. work in the food service industry! Alcoholism and Drug Abuse are part of a disease category that relies on dependence. www.harvestamericacues.com BLOG. Joe is not an anomaly.

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Culinary Cues

JANUARY 3, 2020

Kitchens tend to be extraordinary melting pots that attract a wide array of characters who, despite their differences, seem to rally around a few common traits: they like food, they are somewhat competitive, they enjoy the adrenaline rush, and they are a pretty proud group. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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7 Shifts

JULY 24, 2020

One thing’s for sure, Kitchen Confidential will whet your appetite for great food and reignite the burning passion one must have to create a restaurant that pushes the boundaries. 90% of restaurants fail, and it’s not because of poor food. Hospitality Cost Control: A Practical Approach. ?? Published: 2005 ?? Author: Allen B.

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EATER

MAY 3, 2022

It’s hard to determine who today’s biggest living food celebrity is. There are plenty of insights you can gain by following food media and the nitty-gritty of the culinary elite, but you can also end up with a warped understanding of the various degrees of food celebrity. But we do have Google Trends, which can help.

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The Restaurant Group

FEBRUARY 23, 2025

Prioritizing it leads to: Lower food costs by minimizing spoilage and overordering. Understanding Different Inventory Types To keep your restaurant stocked and running efficiently, track these key inventory categories: Raw Ingredients Fresh produce, meats, dairy, dry goods, and other essentials. Reduces food waste and saves money.

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Indoor Media

JANUARY 2, 2019

What content has performed best for your blog? For us, content targeted toward our top categories of business has shown the best results. Since our blog is fairly new (started in the fall of 2017) we’ve been experimenting with different content topics, audiences, and writing styles. Here are our top 5 blog posts of 2018.

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Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability. Track your restaurant food waste manually.

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Future Food

OCTOBER 20, 2020

Trends for 2022 Re-engaging with Food in a Design Led World. The food operators that survived the pandemic, and especially those that opened during it, are battle-hardened and realistic: An excellent foundation on which to rebuild Food and Hospitality. 2022, then, is shaping up as a really interesting year. will be here.

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Modern Restaurant Management

NOVEMBER 18, 2019

Include lots of photography of the food and drink you serve as well as the interior of the restaurant. You can also create brand new content such as a blog post based on relevant local topics such as local food festivals which will also increase your local signals in the eyes of search engines. Include your menu.

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Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

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Restaurant365

JANUARY 4, 2022

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. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

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Future Food

APRIL 17, 2019

Positioning Your Shopping Centre’s Food & Hospitality For The Future. FOOD, HOSPITALITY, ENTERTAINMENT & BEAUTIFUL SPACES! As Shopping centres are changing rapidly, food and hospitality is central to the business case, physical environments are crucial in creating the Centre’s Point of Difference (P.O.D.).

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EATER

JANUARY 4, 2023

Move over millennial minimalism — newer, younger coffee brands are all about color, personality, and not taking themselves too seriously Few things exemplify millennial food and drink culture better than the specialty coffee shop. . | Lille Allen/Eater. It’s not just coffee taking this approach, of course.

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Restaurant365

AUGUST 19, 2021

There are four fundamental categories for expenses: Cost of Goods Sold (CoGS), also known as food cost (cost of all food and beverage ingredients). Your food costs and labor costs are the two largest costs for your restaurant, making up what is commonly called your “prime cost.”.

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ChowNow

MARCH 3, 2021

In fact, since the beginning of the COVID-19 pandemic, more than half of adults have downloaded at least one food related app, with 45 percent adding two or more, according to Bluedot. If you’re considering a restaurant mobile app, this blog examines four ways it enhances your online ordering strategy.

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The Restaurant Group

JUNE 9, 2020

Third Party Food Delivery Strategies. How long has your restaurant considered building a third-party food delivery strategy? COMMON MISCONCEPTIONS IN THIRD-PARTY FOOD DELIVERY. In fact, consider these top misconceptions of third-party food delivery services: Third-party delivery commissions are clear cut and dry.

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Chowly

JANUARY 29, 2025

Blog Google: Your Restaurants Digital Front Door When people are hungry, their first stop is Google. Double the website traffic A 10-location group saw their website traffic soar by making their Google Business Profile (GBP) names and categories consistent. For restaurants, Google has become the front door to your digital storefront.

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EATER

SEPTEMBER 9, 2020

At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food. Mely Martínez comes to publishing by way of the old-school world of recipe blogging on her website, Mexico in My Kitchen. Modern Comfort Food: A Barefoot Contessa Cookbook.

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Restaurant365

NOVEMBER 12, 2021

Operational reporting tools such as your actual versus theoretical (AvT) food cost tracking can help you optimize your existing menu and make data-driven decisions about future menu adjustments. You are already generating data about your food cost, menu items, and sales levels. Actual vs. Theoretical Food Cost Analysis.

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Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Your restaurant’s two largest expenses are your food and your labor costs (together, known as your prime cost). Tracking both your food and labor costs in detail is critical to maintaining healthy profits over time.

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Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?)

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ChowNow

JUNE 7, 2021

The biggest mistakes I see are too many exclamation points and too many sentences that are not about the actual food. Take a look at this blog post for more menu description inspiration. Your customers want to know what makes each dish special, so your description should focus on selling your creation.

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7 Shifts

MAY 31, 2024

You got into this business because of your passion for food and hospitality. Let’s go over each category. ” Branding is often overlooked by food and beverage businesses, but establishing a strong brand identity is key to standing out in today's crowded marketplace. This SMS platform is very easy to use.

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EATER

AUGUST 24, 2023

Photoillustration by Lille Allen; photo by Rebecca Simonov Lyndsay Green won a James Beard Award and was named a Pulitzer Prize Finalist, just three years into being a food writer In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. In Lyndsay C.

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Future Food

FEBRUARY 9, 2021

Food and Entertainment driving immersive experience. Australia’s food and beverage operators have been striving to return their businesses to some degree of normality in order to drive sales, stabilise costs and prepare themselves for the imminent financial obstacle of Job keeper payments ceasing in three weeks’ time.

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Future Food

SEPTEMBER 10, 2019

Is there too much food? Food may be on every street corner, but that does not mean it is successful. The essence of the Hospitality industry is that it is not about the volume of food around, but the quality and consistency to drive sales and bring customers back time and time again. Ichi Ni Nanna Image via Broadsheet.

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Lavu

DECEMBER 4, 2019

It’s hard to find a gig that compares to being a food truck owner. Setting up a single location and drawing return crowds, while providing consistently great service and food—these are the basics for brick and mortar dining establishments. Even so, these drawbacks are offset by the opportunities a food truck’s mobility affords.

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Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category.

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Next Restaurants

SEPTEMBER 4, 2024

For example, having a blog is crucial. A well-maintained blog can drive organic traffic to your website by providing engaging content such as recipes, cooking tips, and behind-the-scenes stories. It makes it easier for customers to book a table or order food with just a few clicks.

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The Restaurant Group

MARCH 27, 2025

A carefully planned menu layout affects how customers perceive dish value, interact with the menu categories , and ultimately decide what to order. Crafting Descriptive and Nostalgic Dish Names Menu descriptions affect how customers perceive food. Why Does Menu Psychology Matter?

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Restaurant365

JANUARY 21, 2022

Fast Facts: Food related waste, including straws, cutlery, and takeout containers, make up more than 60% of the most commonly collected items at the International Coastal Cleanup (ICC). Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category.

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