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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. Delivery users are less price-sensitive than customers using other sales channels. What’s on the Menu?

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Transforming Customer Experiences: Four Ways to Embrace Innovation in the Restaurant Industry

Modern Restaurant Management

In the dynamic and ever-evolving restaurant industry, culinary experiences are shaping customer preferences. After all, this business is all about people with customers at the forefront of decisions being made. So how do you thrive in a customer-driven competitive market? The industry is projected to reach $1.2

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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  Upgrade your outdoor dining experience Summer is synonymous with outdoor dining. We can help.

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Restaurant Budgeting: How to Create A Restaurant Budget

7 Shifts

Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. Managing a restaurant is not for the faint-hearted. Your stiff competition requires innovative thinking and aggressive growth strategies to stay on top.

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How to Improve Restaurant Operations: 9 Proven Strategies

7 Shifts

Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

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Patio Season is Here. Make it Your Best Summer Ever with 7shifts Tools Built for Restaurants

7 Shifts

Warm weather is here, and patio season is upon us. Whether that looks like tables on the sidewalk or a rooftop bar, there’s no denying that outdoor dining brings new obstacles and challenges to the already complex life of a restaurateur or employee. For example, Outdoor Bar, Rooftop Deck, Dining Room, Inside Bar. Shift Pool.

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THEY JUST DON’T GET IT

Culinary Cues

It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week. All good intentions – they want to create full or partially full dining rooms for restaurants in need. This is who we are, we are in the service business.