TastyIgniter

DECEMBER 31, 2023

Discover how restaurant management software revolutionizes menu planning in "Menu Planning with Restaurant Management Software."

Menu 52

Menu Management Management Seasonal Menu 52

Culinary Cues

NOVEMBER 10, 2023

Why not list your employees on the menu or on your website and their role in the organization. Why not highlight them on your social media pages or in your restaurant blog. Assign cooks the responsibility to design menu features and then celebrate their work. Invest in their excellence and they just might invest more in yours.

Seminar 355

Seminar Front of House Workshop Back of House 355

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. The menu is oftentimes a statement by the chef; a statement of his or her beliefs, likes and dislikes, and experiences. This menu is who I am.”

Hiring 392

Hiring Training Pricing Leadership 392

Restaurant365

MARCH 5, 2020

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. Rely on this information to confidently set profitable menu prices or manage your inventory; all to help you build out business plans that keep your costs aligned with target margins.

Blog 146

Blog Management Management Cash Management 146

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can you plan a menu focused on total utilization of meat and carcass? Is this the extent of your knowledge of menu planning? Is there breadth to your understanding of cooking, cooking techniques, and ingredients?

Seasonal Menu 481

Seasonal Menu Leadership Training Fine Dining 481

Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Restaurant365

DECEMBER 6, 2019

When an item is 86’d, there is a change to a menu ingredient, or a new dish is added to the POS, your servers will have all this information available to them in real-time. The post Guest Blog: How a Mobile POS Can Increase Restaurant Revenue appeared first on Restaurant365. Servers Have the Most Up-to-Date Information.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Restaurant365

NOVEMBER 12, 2021

Your restaurant’s menu engineering strategy impacts your menu mix, pricing, and your overall profitability. Leveraging a mix of operational reporting tools that focus on menu profitability helps you maximize revenue and adds to your bottom line. You are already generating data about your food cost, menu items, and sales levels.

Menu 143

Menu Operations Point of Sale POS 143

Restaurant365

APRIL 16, 2021

They order at their own pace and feel more inclined to browse through all your menu offerings, increasing add-ons, average order value, and bottom line. Research has found that diners will avoid ordering from a restaurant if the menu is difficult to navigate, particularly on mobile. Captures Valuable Customer Data.

Online Ordering 78

Online Ordering Blog Ordering Front of House 78

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. Why is this the case?

Social Media 474

Social Media Cash Management Blog Equipment 474

KaTom

JANUARY 23, 2020

How to Pronounce These 12 Menu Items. Whether you’re traveling abroad or enjoying the United States’ melting pot food culture, you’re bound to happen across menu items you can’t even recognize, much less pronounce. Bruschetta (broo-SKAY-tuh). Vietnamese. Pho (fuh).

Menu 147

Menu Seasonal Menu Reference Food Order 147

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. Smaller menus with changing content are the way to go.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Restaurant365

FEBRUARY 25, 2022

Operators can determine what works best for their individual business by testing a new menu item during popular times such as happy hour or brunch. Rather than recreating your menu to include short-lived menu items – which can be pricey – promote these items on table tents and special boards. The menu price is $8.00.

2022 148

2022 Menu Seasonal Menu Pricing 148

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. Bread doesn’t try to out-perform the center of plate or negotiate to take over the verbiage on a menu, but it is the hitmaker. If you can arrange for Bernard to play on your record – count on it being “GOLD”. Bread is the same way.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

Veloce POS Blog

OCTOBER 31, 2023

Running a bar or microbrewery goes far beyond simply offering a diverse bar menu. The post Best Practices & Tips for Creating a Drinks Menu with VelMIX appeared first on POS Veloce HQ. It's a delicate art that demands a precise inventory management and rigorous control over drink pouring.

Menu 59

Menu POS Inventory Bar 59

Restaurant Engine

NOVEMBER 25, 2020

It’s always a good idea to refine your menu for your patrons. This is a perfect chance for your restaurant to really refine your menu to provide your customers just what they want. This is a perfect chance for your restaurant to really refine your menu to provide your customers just what they want. Add Local Menu Items.

Menu 116

Menu Mobile Ordering Online Ordering Seasonal Menu 116

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. When you know what the cost of a menu item truly is then you are able to build proper selling prices that lead to profitability. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Food 381

Food Seasonal Menu Waste Point of Sale 381

ChowNow

JUNE 7, 2021

Online ordering has opened up a new world of restaurant upselling and optimization possibilities that reach far beyond the capabilities of the paper menu format we all know and love. Physical, in-house restaurant menus generally thrive on simplicity and easy design. How to Optimize Your Online Menu for Restaurant Upselling.

Menu 78

Menu Online Ordering Demo Back of House 78

Culinary Cues

OCTOBER 19, 2023

This would likely include on-going learning opportunities way beyond a typical orientation for new employees and week-long immersion into menu, systems, and upselling techniques. We will collectively teach each other what we know.” It’s time for that to change.

Training 367

Training Seasonal Menu Back of House Leadership 367

The Restaurant Times

NOVEMBER 25, 2021

When one upsells, one recommends menu combinations to customers based on their specific tastes. Especially when it comes to new additions to the menu, it sometimes becomes a necessity to upsell new menu items. . Your menu may reflect the atmosphere of your restaurant quite well and be consistent with your brand.

Menu 52

Menu Social Media Customer Experience Food Order 52

RanceLab

MARCH 29, 2019

Menu engineering is the practice of strategically planning your menu to maximize restaurant profits. A restaurateur can engage a menu engineer to identify the establishment’s most popular and profitable ingredients through a variety of design techniques. This initial […].

Menu 76

Menu Retail POS Blog 76

Culinary Cues

MAY 12, 2022

How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? From my perspective the answer lies in menu planning, training, and labor efficiency. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency. www.harvestamericacues.com BLOG.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Culinary Cues

FEBRUARY 29, 2020

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? You have all experienced the menu pundit (sometimes the restaurant owner) who asks where the shrimp cocktail is. That is in our DNA, we can’t really help ourselves.

Fine Dining 426

Fine Dining Café Menu Customer Experience 426

Bingage

JANUARY 23, 2023

You and your wife sit down to think of affordable options for a birthday treat, and suddenly on TV, the daily soap serial on Starplus breaks into ads, the very first ad you see was the Happy price menu from McDonald’s Ads. McDonald’s released a variety of creative ads over a decade ago, announcing its “Happy Price Menu”. Indeed it is.

Pricing 52

Pricing Menu 2014 Presentation 52

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. Do we move from that perfect grilled cheese sandwich to another menu item? When offered, it quickly sells out because people are always drawn to perfection.

Coaching 368

Coaching Fine Dining Café Training 368

Culinary Cues

FEBRUARY 20, 2024

Are chefs investing countless hours working with new, exciting ingredients trying to create another inspiring menu that people are talking about with great interest? Are your line cooks bouncing from foot to foot awaiting the chance to dive into that new dish they helped to create? Isn’t there room for both the comfortable and the exciting?

Coaching 350

Coaching Small Business Café Entertainment 350

Culinary Cues

APRIL 16, 2022

To this end the menu that you build should always have some fluidity. Whether it is a constantly evolving menu or a robust “features” component, part of reaching and maintaining success is to offer a bit of excitement and surprise each time a guest makes a reservation. www.harvestamericacues.com BLOG. Restaurant Consulting.

Hotels 370

Hotels Presentation Reservations Social Media 370

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. www.harvestamericacues.com BLOG. Each have specific duties and all have some shared responsibility.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

AUGUST 9, 2021

Let them kick the tires and take the menu for a spin. Show them about budgets, and marketing, human resource management and inventory control, menu planning and recipe costing, and how to build their personal brand. www.harvestamericacues.com BLOG. They can’t sell a product that they don’t know. Be that resource for them.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

TastyIgniter

FEBRUARY 24, 2024

Discover the best fast food restaurant management software with TastyIgniter's latest blog post. Learn how intuitive order management, dynamic menu customization, efficient inventory tracking, and integrated employee scheduling can revolutionize your fast food operations.

Management 72

Management Management Food Customer Experience 72

Goliath Consulting

JUNE 8, 2023

Welcome to the Goliath Consulting Group blog, where we share valuable insights and expert advice to help you excel in the competitive restaurant industry. Additionally, envision future growth opportunities, innovative menu additions, and effective marketing strategies to maintain a competitive edge.

Dietary Restrictions 78

Dietary Restrictions Email Marketing Social Media Customer Experience 78

Goliath Consulting

DECEMBER 20, 2023

A Vision of Personalized Dining Imagine a dining experience where every menu item is a delicious option and a perfect fit for your unique dietary preferences. Customers can input their preferences, creating a tailored menu that aligns with their nutritional needs with just a few clicks.

Dietary Restrictions 78

Dietary Restrictions Online Ordering Customer Experience Catering 78

Culinary Cues

MAY 4, 2021

There will be many who ignore the signs and hang on to normal as long as they can, but a few that will heed the call and embrace the opportunity that change can provide. This is not a time to despair or a time to rely on decision by reaction – this is a time to act. The ball is in our court. PLAN BETTER – TRAIN HARDER.

Customer Service 487

Customer Service Customer Experience Training Pricing 487

Modern Restaurant Management

OCTOBER 4, 2021

Experts suggest calming, fresh greens for a restaurant that focuses on a healthy menu, for instance. This means making sure there are links to the website and menu, and ensuring that the phone numbers and address information are all up to date. Keep Your Online Menu up to Date. Start a Food Blog.

Marketing 184

Marketing Loyalty Program Social Media Online Ordering 184

Culinary Cues

NOVEMBER 6, 2022

Suddenly, more family members are joining in to help sell the donuts and add pies and quickbreads to the menu. It’s the corner Italian restaurant that has been around for three generations with a menu that rarely changes: it’s predictable, consistent, and fabulous. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

Culinary Cues

MAY 13, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

Hotels 426

Hotels Point of Sale Cash Management Training 426