Wasserstrom

JULY 19, 2022

When purchasing a piece of professional kitchen equipment, the actual cost extends far beyond its price tag. The post Kitchen Supply TCO: Is the Lowest Price Really the Lowest Cost? appeared first on The Official Wasserstrom Blog. appeared first on The Official Wasserstrom Blog. This […].

Supplies 124

Supplies Pricing Equipment Blog 124

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 Loyalty Program Point of Sale Cash Management 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

OCTOBER 27, 2023

A restaurant centric operation relies on analytics, competitor analysis, surveys, budgeting, price comparisons, and knowledge of what the marketplace is comfortable with. They look for consistent, personalized quality commitments, a “yes” attitude when special requests are made, dependability, and a pricing that makes sense.

Hiring 395

Hiring Training Pricing Leadership 395

Restaurant365

MARCH 5, 2020

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. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365.

Blog 146

Blog Management Management Cash Management 146

Culinary Cues

AUGUST 21, 2023

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. The entire experience was elevated and so were prices.

Back of House 393

Back of House Food Supply Government Dine-in 393

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

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

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 355

Training Uniforms Leadership Customer Service 355

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

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. 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. www.harvestamericacues.com BLOG. Smaller menus with changing content are the way to go.

2021 497

2021 Food Supply Seasonal Menu Supplies 497

Wasserstrom

APRIL 23, 2024

The Price […] The post Rethinking Caviar Service for the Modern Restaurant appeared first on The Official Wasserstrom Blog. We share insights about caviar’s new audience and tips for how restaurants can profit from its popularity.

Social Media 86

Social Media Influencer Sustainability Blog 86

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. Every business requires controls in pricing, consistency, quality, and cash handling.

Cash Management 369

Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

APRIL 23, 2022

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. 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. CAFÉ Talks Podcast.

Food 385

Food Seasonal Menu Waste Point of Sale 385

Culinary Cues

FEBRUARY 13, 2022

The not so good news is that labor issues continue to plague all restaurants from fine dining to quick service, and supply chain challenges are limiting availability and in conjunction with inflation pushing prices of raw materials to unprecedented levels. www.harvestamericacues.com BLOG. Are you working in this direction right now?

Compost 440

Compost Fine Dining Waste Café 440

Culinary Cues

JANUARY 23, 2021

The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%). If we use the same baseline formula for determining selling price: SP = $13.00 /.30. 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

Lady Boss Blogger

FEBRUARY 10, 2022

Here are some tips on how to price brand partnerships on your blog. The post How To Price Brand Partnerships On Your Blog appeared first on LadyBossBlogger. Influencing is a prosperous career path once you figure out how to earn a steady income from it. Find […].

Blog 78

Blog Pricing Influencer Ordering 78

Culinary Cues

JUNE 26, 2023

They are oftentimes able to accomplish much and achieve tremendous success, but they also pay a price in work’/life balance. The work is physically, mentally, and sometimes emotionally demanding, but the “all-in” commitment is not the price of admission for everyone. For sure, this is not for everyone – nor is any career choice.

Healthcare 345

Healthcare Agriculture Café Pricing 345

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

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. www.harvestamericacues.com BLOG. Well then – what will? Try apathy on for size.

Front of House 331

Front of House Coaching Uniforms Back of House 331

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

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. www.harvestamericacues.com BLOG. Yet, all we hear is negativity.

Food Supply 396

Food Supply Training Supplies Café 396

Culinary Cues

MAY 8, 2023

He or she is a negotiator working with vendors for the best product, delivered when needed, at the most appropriate price and monitoring a system of checks and balances to ensure everyone understands this. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 432

Kitchen Safety Food Safety Coaching Training 432

Restaurant Clicks

SEPTEMBER 13, 2019

Want to learn how to start a food blog? If you have a passion for food – whether it’s making recipes, cooking, baking, or just eating food – starting a food blog can be fun and easy. . Since there are so many food blogs out there already, it can be difficult to make yours stand out. How To Create Your Own Food Blog.

Blog 60

Blog SEO Food Social Media 60

Modern Restaurant Management

JANUARY 22, 2024

Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation. Strike Balance with Competitive Pricing While culinary perfection is essential, affordability remains an important aspect of the decision-making process for diners.

Loyalty Program 181

Loyalty Program Dietary Restrictions Mobile Ordering Social Media 181

Culinary Cues

MAY 3, 2023

Your customers will rave, and you can raise your prices to cover the difference. Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. People will pay for quality – are you willing to invest the time to find out? Remember the importance of VALUE to your guests.

Food Truck 468

Food Truck Customer Experience Food Supply Take-out 468

Izettle

MAY 21, 2018

If you do lunchtime food in a food market in a less affluent part of the city, you have to keep your prices down. Whereas if you’re selling during dinnertime in a more posh market, you can jack the prices up a bit. Is there a way to reduce your costs and get better prices from your suppliers? First things first. Learn more here.

Pricing 68

Pricing Food Email Marketing Point of Sale 68

Culinary Cues

MARCH 22, 2023

Saquon Barkley 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 60 interviews with the most influential people in food It’s only food to some, it is a focus on purpose for chefs.

Coaching 372

Coaching Fine Dining Café Training 372

Culinary Cues

JANUARY 8, 2021

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.) Everything, every service, every price, every vendor relationship is negotiable –especially when it comes to buying local and regional. www.harvestamericacues.com BLOG.

2021 463

2021 Social Media Kitchen Safety Restaurant Law 463

Culinary Cues

OCTOBER 19, 2023

If an employee wants to learn more about menu development, how to price a menu, vendor relationships, the legal parameters of running a business, inventories and profit/loss, or the skills necessary to function in other departments then why not provide that opportunity? It’s time for that to change.

Training 371

Training Seasonal Menu Back of House Leadership 371

Culinary Cues

OCTOBER 30, 2023

Is it worth it” (not necessarily price) seemed to rise as a real factor in determining the long-term success of a restaurant. When excellence is involved, when the food excites and inspires, when the passion of the cooks is evident, then those focused on the plate can and should be proud.

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

Culinary Cues

MARCH 15, 2021

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? www.harvestamericacues.com BLOG. Restaurants are businesses that operate on profit measured in pennies.

Education 542

Education Food Supply Training Communication 542

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 15, 2022

Re-evaluate your restaurant pricing for menu items to provide greater profitability and more room for higher wages. Make sure that your compensation package includes some level of healthcare – this is the price of admission. www.harvestamericacues.com BLOG. Figure it out! Where there is a will, there is a way.

Uniforms 416

Uniforms Front of House Food Safety Healthcare 416

Sculpture Hospitality

APRIL 26, 2021

In our previous blog, we discussed how to calculate your bar inventory usage through the use of a simple calculation and a bar inventory management system. This inventory usage data gives your bar insight into how your business is performing, with insightful data such as pour cost, product shrinkage, pricing and much more.

Inventory 148

Inventory Bar Blog Pricing 148

Culinary Cues

AUGUST 19, 2023

Despite a steep decline in food prices, many families did without milk or meat.” -The “To save money, families neglected medical and dental care. Many families sought to cope by planting gardens, canning food, buying used bread, and using cardboard and cotton for shoe soles.

Hotels 339

Hotels Influencer Compost Recycling 339

Culinary Cues

MARCH 3, 2021

www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction. PLAN BETTER – TRAIN HARDER.

Dine-in 419

Dine-in Small Business Seasonal Menu Café 419