Modern Restaurant Management

DECEMBER 31, 2024

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales. Very interactive, completely personalized.”

Beverage

Modern Restaurant Management

FEBRUARY 13, 2025

Takeout orders increased 46 percent Shift in Guest Dining Preferences for Valentine's As restaurants prepare for Valentine's Day, new data from Tock reveals a clear shift in guest dining preferences and booking patterns. Among the highlights: Restaurants are seeing prepaid bookings up 67 percent compared to this time last year.

2024

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies. Keep in mind that certain drinks can be priced higher due to their popularity or unique ingredients.

Point of Sale

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. Instead of paying a percentage of every order to a delivery platform, you keep full control over pricing and profits. Another great benefit?

Social Media

ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. Restaurant-owned branded apps allow restaurants to accept orders directly, negating the need for a third-party, giving operators more control over pricing, customer data, and rewards programs.

2025

ChowNow

FEBRUARY 13, 2025

A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Plus, their reliance on high fees forces restaurants to either raise menu prices or accept smaller profits. Consider your budget. Technology is an investment, but not every tool needs to be expensive.

2025

ChowNow

APRIL 11, 2025

When all delivery app orders are integrated, you can use centralized reporting to track sales, analyze performance, and make smarter decisions about pricing, menu items, and staffing. Step 3: Compare features, pricing, and support Look beyond just the monthly fee. See a list of ChowNows integrations.

POS

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. For takeout, she uses compostable containers and wooden silverware. There’s no cost for the container.

Compost

ChowNow

JUNE 27, 2025

Google also pulls in data like price range, categories ( like “brunch” or “outdoor patio”), your star rating, busy times, and snippets from reviews. price range, and star rating with number of reviews. And because people book directly through the app, your visibility depends on how well your listing converts browsers into bookings.

Website Management

ChowNow

FEBRUARY 28, 2025

Small changes in menu layout, descriptions, and pricing can encourage diners to spend more and order more often. If youre interested in using ChowNows features to grow your restaurant without the added cost, book a demo. Start by making your best-selling and most profitable menu items front and center.

Ordering

7 Shifts

NOVEMBER 15, 2024

A digital manager log book can make the process easier by allowing team leaders to input and see operational data in real time. A great restaurant manager knows that positive relationships can lead to better pricing and more reliable service, even during shortages. How do you manage the restaurant’s budget and control costs?

Leadership

ChowNow

FEBRUARY 12, 2025

What price points are they comfortable with? Look at their pricing, menu offerings, branding, and customer reviews. Crafting Your Brand Story Theres a great book called Start With Why that drives home the point that inspiring people to take action starts with sharing your purpose. Why do you do what you do?

2025

Lavu

JUNE 26, 2025

But before making the switch, one key question stands out—what is the actual self-order kiosk price in 2025? Related: The Ultimate Guide to Using Self-Service Restaurant Kiosks Self-Order Kiosk Price Breakdown: How Much Do Self-Ordering Systems Cost in 2025? Pricing for self-order kiosks can range widely.

2025

Modern Restaurant Management

MAY 30, 2025

In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. Most restaurants have increased menu prices to cover expenses, which can affect customer spending behavior.

Fast Casual

ChowNow

MARCH 14, 2025

This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal. Adjust pricing strategicallymenu engineering can help showcase high-margin items while minimizing reliance on low-profit dishes. Regularly audit expenses and negotiate with vendors to keep costs in check.

Operations

ChowNow

JANUARY 23, 2025

In that situation, we suggest a three to five-course meal with a fixed price that customers can choose to participate in. Allow dietary restrictions or preferences at booking, but keep the courses a surprise. The event can be similar to a chefs table-tasting event, but you can offer it to the whole restaurant if youd like.

Events

Modern Restaurant Management

JUNE 30, 2025

Imagine AI-driven forecasting that tunes pricing, staffing, and service flow in real time without a human in the loop , until intervention or human touch is needed. That level of insight makes decision-making more accurate and more confident. And we’re just getting started By 2045, operations will shift from reactive to predictive.

Hospitality

Harbor Touch

MARCH 18, 2025

Ive been in those shoes, scrambling to balance the books while keeping the kitchen humming. Deduct the cost, not staff time or full price. Running a restaurant is tough. Long shifts, slim profits, and taxes can hit hard. The good news is that there are tax deductions and credits made for restaurants and owners that can ease the burden.

Point of Sale

Restaurant Clicks

JULY 22, 2025

The setting is no-frills but welcoming, with quick service and fair prices. Customers appreciate the steady quality, fair pricing, and relaxed atmosphere. Guests often mention the friendly staff, quick service, and fair prices, which all add to the laid-back atmosphere.

Back of House

EATER

FEBRUARY 24, 2025

Probably not, but Id also argue that one of the most wonderful parts of CDMX is that theres a true reverence for Mexican ingredients and techniques at every price point, and its worth seeing how a Michelin-starred operation interprets tlayuda, tacos, huitlacoche, and more. Its a packed list and makes me want to book another trip ASAP.

Back of House

EATER

MAY 27, 2025

Yawk Creative Agency Food content creators have amassed devoted followings through the internet, products, and books. She admits that even with the seemingly high-price tags, the trips arent lucrative for her, once she pays the tour company, her team, and a videographer. Anela Malik leads a tour in Chefchaouen, Morocco.

Food

Paper Chase Accountancy

JULY 2, 2025

Waiting until year-end to reconcile your books is an invitation to unwelcome surprises: unexpected tax liabilities, misreported income, and crippling cash flow issues that could have been identified and addressed months earlier. With this information at your fingertips, you can: Adjust pricing strategies: Is a menu item underperforming?

Cash Management

ChefMod

JUNE 23, 2025

Time to check prices. We built a team to help manage suppliers, create items, organize pricing, and keep an eye on what was changing—so our members didn’t have to. Time was always the enemy. The one constant? There was never enough of it. Time to chase invoices. We started with the work no one had time to do. And we kept the service.

Hospitality

ChefMod

APRIL 14, 2025

For example: Constant stockouts force staff to improvise Rushed, last-minute ordering raises food costs and disrupts vendor relationships Kitchen morale drops when chefs are constantly scrambling You lose access to volume pricing or rebates because orders are too small or too frequent You shouldnt be sweating avocado deliveries every morning.

Inventory

Squirrel Systems

MAY 1, 2025

While menu pricing and food costs are critical factors, there are often overlooked opportunities that can significantly boost the bottom line. Introduce wine pairings or tasting events with online booking options. Consider: Using event management software to streamline inquiries, bookings, and deposits.

Loyalty Program

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Negotiate Supplier Pricing to Significantly Reduce Restaurant Costs Seek out discounts and bargain with suppliers to save money on ingredients.

Loyalty Program

Paper Chase Accountancy

JULY 25, 2025

Here, financial reporting isn’t merely about compliance; it’s the strategic backbone supporting dynamic pricing models, intricate seasonal forecasting, a vast web of vendor relationships, and operations that are inherently labor-heavy. Vendor management: Tracking invoices, managing payment terms, and negotiating favorable pricing.

Hospitality

ChefMod

APRIL 12, 2025

Ingredient prices change daily, deliveries arrive incomplete, supplier terms shift without warning, and chefs are left to make rapid-fire purchasing decisions with minimal data. And thats where trouble begins: Prices quietly rise as rebates increase. Private label items offer high margins and protected pricing structures.

Management

ChowNow

MAY 16, 2025

Outdated hours, missing prices, or mouth-watering images of dishes no longer available are an easy way to lose potential customers. If a customer sees one price on the menu but its different when they get to check out, theyll likely leave your site because they dont want any more surprises when their order arrives.

Mobile Ordering

The Food Corridor

APRIL 11, 2025

As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are asking the same question: How can we stay resilient if a recession hits? Focus on fundamentals. Stay nimble. And build for sustainability—not just survival.

Cash Management

SpotOn

DECEMBER 30, 2024

Look in your POS reporting for hourly labor and check your books for the others. Look in your accounting books for these. Next, the software integrates with the point-of-sale to perform menu engineering —the analysis of an item's popularity (sales) to its profitability (menu price - recipe costs). Labor costs.

Operations

Lavu

JUNE 26, 2025

Balancing your books and managing your finances are not really part of that overarching plan. Design Better Menu Pricing : While setting the correct price for your menu items is always a challenge, you can cover all the necessary expenses with sound financial system. You need to balance your books to be successful.

2025

EATER

FEBRUARY 14, 2025

If weeknights are for riffing, Sunday nights are our time to go by the book, giving us a chance to test out our ample cookbook collection. And in times like these, when the price of one dinner at a buzzy new restaurant can easily break a budget, its been a balm to do something nice at home. and Miles D.,

Back of House

The Food Corridor

JUNE 23, 2025

A space tailored for bakers, charcuterie makers, and food artisans—with a unique pricing model that rewards usage: the more hours you book, the lower your rate. “I The Food Corridor makes it easy for clients to book time in our kitchen,” she says. “We Instead, she set out to build the kitchen she always wished she had.

Franchising

EATER

MAY 13, 2025

Heres what wed recommend picking up now before a potential price hike. Spices, coffee, and even chocolate Economists are sweating over the projected prices of food goods such as spices, coffee, and chocolate, all of which are commonly grown or produced outside the US and thus will need to be imported, and thus, subject to tariffs.

Point of Sale

Restaurant Business

JULY 15, 2025

Image courtesy of OpenTable Reservations platform OpenTable has launched an AI chatbot that can field customer questions about different restaurants before they book a table. OpenTable says the bot will save customers time and will help restaurants capture more bookings by providing needed information fast. By Joe Guszkowski on Jul.

Leadership

The Food Corridor

JULY 10, 2025

Small Renters, Big Wins The kitchen’s pricing starts at $200/month for 12 hours of kitchen time—an entry point that makes it accessible to early-stage businesses. I don’t know how many spreadsheets it would take to do what it does for me.” Other platforms, he notes, aren’t built for kitchens. I found a niche.

Food Truck