Culinary Cues

JANUARY 26, 2025

Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50 50 per egg. A dollar for a great source of protein on a plate is still a pretty good deal.

Food 446

Food Hotels Fine Dining Agriculture 446

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

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.” Again, the vetting of chef candidates is critical.

Hiring 449

Hiring Training Pricing Presentation 449

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. With vegan lifestyle becoming the new normal, top restaurateurs are incorporating plant based dishes in their menus. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Culinary Cues

JANUARY 20, 2024

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.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

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. Smart buying means to look at quantity discounts when available, buying generic brands when quality still meets your standards, and shopping several vendors with quality and price in mind.

Food 448

Food Seasonal Menu Waste Point of Sale 448

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

JANUARY 23, 2021

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). SP = $26.00 (A price that guests would be more willing to swallow).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

The Restaurant Group

DECEMBER 1, 2024

Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. www.harvestamericacues.com BLOG. Never lose sight of the importance of this.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. There is no cache of money to turn to, and the prices we charge are not based on greed, but necessity. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Modern Restaurant Management

JANUARY 22, 2024

Sustainability: A Menu with a Dash of Environmental Conscience Sustainability is the new expectation as modern diners are growing increasingly ecologically conscious. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Culinary Cues

JULY 15, 2022

We have all felt the pain at the store following a frost in California, a hurricane in the Southeast, or droughts in the Midwest. [] ADDICTION TO CHEAP FOOD: Mass produced convenience foods that are low in nutritional value, and high in calories, fat, and sodium, but low in price, have become the staple in many American family diets.

Food Supply 448

Food Supply Food Truck Consumer Goods 2000 448

Modern Restaurant Management

DECEMBER 10, 2021

While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. Instead of promoting items according to price or margin, promote what your customers love.

Marketing 567

Marketing SEO Front of House Website Management 567

Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Quality and price are not always synonymous. But I wonder – is this true? Is it worth it!

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Modern Restaurant Management

MAY 21, 2021

An in-depth market analysis will allow you to learn how to connect with your target audience in order to boost consumer loyalty and develop an effective pricing strategy. If your restaurant has a blog, consider adding author bios to your blog posts. Include Your Customers in Your Celebrations.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) If this is your M.O.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Xtra Chef

FEBRUARY 5, 2020

Menu pricing can seem daunting. To start, it’s a numbers game that involves calculating plate cost and a target menu price. But successful menu pricing is so much more than this. Read on to learn more about this continuum and how to price a menu in four simple steps.

Pricing 102

Pricing Menu Point of Sale Customer Service 102

Modern Restaurant Management

SEPTEMBER 10, 2021

Whether it’s providing in-store entertainment, activating social media promotions or implementing QR-code menu options, the digital initiative among restaurateurs is clearly present, but it’s not enough. Because the technology is so new, there’s room for improvement with regards to implementation, installation and pricing.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Culinary Cues

MARCH 15, 2021

If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution? Every product that a student handles in class should carry a price tag. What would it cost, from a labor perspective, to produce that dish and what selling price would need to be attached to maintain a reasonable profit?

Education 587

Education Food Supply Communication Training 587

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

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 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. Your customers will rave, and you can raise your prices to cover the difference. 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. Bread is the same way.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

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 447

Hotels Presentation Reservations Social Media 447

Culinary Cues

JUNE 29, 2024

The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach. MAKE the time to walk the dining room on occasion, stop at tables, offer advice on menu items and drinks, smile and thank them for choosing your restaurant.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. www.harvestamericacues.com – BLOG.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Clover - Restaurants

DECEMBER 12, 2024

Below are key strategies to help improve your happy hour menu and boost sales. Surveying customers or analyzing sales data can help pinpoint which changes to the happy hour menu could spark interest. READ: Why you should consider adding tiny cocktails to your restaurant bar menu 3.

Menu 52

Menu Social Media Entertainment Customer Experience 52

Modern Restaurant Management

JANUARY 13, 2020

Some common areas where creating a sound process can lead to improved efficiency include: Menu audits. Pricing events for happy hours and special occasions. Mobile phone manager alerts for voids and pricing event approvals. Employee scheduling. Employee time-off requests. New employee training. Deploying marketing campaigns.

2020 364

2020 Website Management Online Ordering Point of Sale 364

7 Shifts

AUGUST 12, 2020

Work on your brand strategy Create the face of your brand You probably already have a logo, a nicely designed menu, and all the other trimmings to make your restaurant look and feel like a cohesive brand. Complete a competitor analysis This will not only inform decisions such as pricing and menu ideas—but it can serve as inspiration too.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

JANUARY 15, 2022

Re-evaluate your restaurant pricing for menu items to provide greater profitability and more room for higher wages. Celebrate their engagement by using the word “thanks” as often as possible, smiling, or giving a thumbs up, shaking their hand, putting their name on a menu, recognizing them as an employee of the week, etc.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Culinary Cues

DECEMBER 11, 2023

Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. Surely, I thought, a successful restaurant is built on food quality, efficient service, and fair pricing. No one ever left the restaurant still hungry.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

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. Your prices – Last, but surely not least, are your prices. Your staffing – Let’s say you need to pivot your restaurant to delivery-only.

BOH 368

BOH POS Influencer Point of Sale 368

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 195

Menu Online Ordering Back of House Demo 195

The Restaurant Group

MARCH 27, 2025

Introduction Have you ever wondered why certain menu items seem more tempting than others? Thats the power of Menu Psychology at work. Menu Psychology involves strategic menu design, menu formatting, menu presentation, and menu organization to make decisions easier for customers while maximizing a restaurant’s revenue.

Design 78

Design Menu Customer Experience Influencer 78

Culinary Cues

MARCH 30, 2020

[] EFFECTIVE MENUS: As the concept evolves there will be exciting opportunities for chefs to reimagine menus that work, menus that require fewer, well-compensated employees who still bring the talent and passion to the kitchen everyday. Let’s start from scratch and build a menu with these critical factors in mind.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

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 505

Hotels Point of Sale Cash Management Training 505

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. Because the information is imported automatically, you know, without a doubt, the product information, SKUs, invoice totals, purchase price, and payment frequency are entirely accurate.

Blog 146

Blog Management Management Cash Management 146