Blog Pricing Seasonal Menu Travel 
Restaurant365
MARCH 3, 2022
According to Vacasa’s 2022 Spring Travel Trend’s survey, one thing is clear: everyone needs a break this spring. 37% are planning to travel during spring break, specifically, which is an increase from the 29% who were traveling for Spring Break 2021. American travelers are mostly staying planted on U.S. Fine dining – 41%.
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. Winter is, by far my favorite season to plan menus.
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Culinary Cues
NOVEMBER 20, 2023
Convincing people to travel, no matter the distance, and spend hard earned money on a meal must involve the search for some level of memorable experience. 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. These businesses can’t give up!
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.
Culinary Cues
MAY 15, 2021
Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. There have always been slower seasons or weeks when staff hours were reduced, or a few weeks of unemployment were dealt with by staff members.
Restaurant365
FEBRUARY 25, 2022
Perhaps we can blame it on wanderlust combined with the lack of travel over the past two years; Americans are craving global flavors. 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. Pay attention to menu costing and pricing.
Culinary Cues
DECEMBER 1, 2019
In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. www.harvestamericacues.com BLOG. Small business is the backbone of our country.
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