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”.

Pricing 52

Pricing Menu 2014 Presentation 52

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. 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.

Inventory 148

Inventory Pricing Management Management 148

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 497

2021 Food Supply Seasonal Menu Supplies 497

ChowNow

FEBRUARY 11, 2020

While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed. In fact, for nine out of every ten of these newly added restaurants, customers are paying higher prices and having lower quality experiences.

Pricing 158

Pricing Online Ordering Customer Experience Social Media 158

Culinary Cues

APRIL 29, 2024

Reactionary approaches involve increasing rates of pay, dumbing down menus, reducing hours of operation or levels of service to limit the number of employees needed, raising prices to compensate for higher rates of pay, reducing portion sizes while raising prices, or even looking at automation and technology to “right the ship.”

Front of House 242

Front of House Back of House Training Customer Service 242

7 Shifts

MAY 31, 2024

Price: Contact them for a custom quote Mailchimp If you're new to email marketing, Mailchimp is your best choice. If you take advantage of Mailchimp’s 12-month subscription plan, you can enjoy their 100 email templates with personalization for each guest segment and save 50% on the total price. month, Guru - $249.95/month,

2024 222

2024 Marketing Email Marketing SEO 222

Chowly

JUNE 7, 2023

It’s called smart pricing. It’s a powerful way restaurants can maximize their revenue and profits with a “right price at the right time” model. Smart pricing encourages optimal capacity without sacrificing customers eager to patronize your business — here’s why.

Pricing 52

Pricing Point of Sale Loyalty Program Cash Management 52

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

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. How menu engineering works.

Menu 143

Menu Operations Point of Sale POS 143

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 385

Food Seasonal Menu Waste Point of Sale 385

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.

Seasonal Menu 451

Seasonal Menu Café Point of Sale Social Media 451

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

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 406

Guest Recovery Seasonal Menu Presentation Customer Experience 406

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 380

Food Supply Food Truck Consumer Goods 2000 380

The Restaurant Group

SEPTEMBER 21, 2019

. Menu Pricing: Getting the Food and Drinks Pricing Right: The Difference Between Succeeding and Going Under. . Yes, having good quality food and drinks is the key to success, but so is the pricing. Always Be On the Lookout for Better Prices. Have an Idea of the Formula Commonly Used to Calculate Prices.

Pricing 60

Pricing Menu Food Education 60

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 Fine Dining 450

Culinary Cues

NOVEMBER 20, 2023

Some businesses understand how to use pricing to draw people in and then how to upsell the experience – others are not – SHARE what you’re good at. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines?

Customer Experience 366

Customer Experience Customer Service Food Safety Retail 366

Hot Schedules

FEBRUARY 3, 2021

Menu Engineering Helps Hospitality Teams to Manage Costs in 2021. Hoteliers must focus on engineering their menus to eliminate low margin dishes while still exceeding the guest’s brand expectations. Your menu design should highlight these menu items, and the recipe should be kept consistent.

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

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 468

Food Truck Customer Experience Food Supply Take-out 468

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 369

Cash Management Social Media Restaurant Law Communication 369

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 406

Employee Relations Sports Pricing Hiring 406

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 322

White Paper Hospitality Fine Dining Reference 322

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 371

Training Seasonal Menu Back of House Leadership 371

Culinary Cues

NOVEMBER 25, 2023

They are there for a variety of reasons: first, they are an effective means of communication between the chef and the cook; second, they are instrumental in setting the stage for consistency in quality; and third, they are the basis for accurate costing and selling price determination. Let you cooks put a signature on the menu.

Seasonal Menu 357

Seasonal Menu Food Supply Training Presentation 357

Culinary Cues

JULY 22, 2021

The food didn’t seem as exciting or well-prepared, the server was less familiar with the menu than they had expected, their orders took forever, the ambience of the dining room seemed a bit off, staff seemed stressed and disconnected, prices were way too high, and many people were still nervous about being in a public place without a mask.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Culinary Cues

MAY 4, 2021

This is a time when customers are listened to and restaurants acknowledge that service, convenience, consistency, experiences, and value equate to the formula for success regardless of the type of restaurant, product, or price range. This is a time to start fresh. The ball is in our court. PLAN BETTER – TRAIN HARDER. CAFE Talks Podcast.

Customer Service 488

Customer Service Customer Experience Training Pricing 488

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 372

Coaching Fine Dining Café Training 372

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. How are your menu planning skills? Are you ready?

Seasonal Menu 311

Seasonal Menu Front of House Presentation Menu 311

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 463

2021 Social Media Kitchen Safety Restaurant Law 463

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 374

Hotels Presentation Reservations Social Media 374

Culinary Cues

DECEMBER 20, 2021

The menu cannot be driven by the chef’s desires, or the operator’s determined concept without a strong partnership with wholesalers. The larger the vendor, the more control they have, and need to have with the product, brands, delivery times and requirements, follow-up service, and price. www.harvestamericacues.com BLOG.

Point of Sale 415

Point of Sale Food Supply Supplies Small Business 415

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

Culinary Cues

APRIL 18, 2023

In all cases the expectation is at the very least – acceptable food quality, and in some cases the expectation is extraordinary food (price has much to do with expectations). Value goes way beyond price, it must include memories, excitement, personal attention, hospitality, education, and a generous dose of WOW!

Food Truck 322

Food Truck Back of House Education Training 322

Culinary Cues

SEPTEMBER 1, 2023

When planning menu items how much attention is paid to the combination of smells on the plate? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept? What about the sounds of the kitchen?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

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

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 Online Ordering Mobile Ordering Seasonal Menu 116

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 416

Uniforms Front of House Food Safety Healthcare 416