Culinary Cues
JANUARY 20, 2024
There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.
Culinary Cues
MAY 20, 2024
He would not have been opposed to raising prices if the experience had proven value and wowed the guest. He would spend endless hours trying to figure out how to re-create the experience of in-house dining through home delivery. However, his commitment to excellence, to the experience, and to value would prevail.
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Modern Restaurant Management
OCTOBER 26, 2022
"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. Here are what some shared with us.
Culinary Cues
APRIL 26, 2020
MAKE SURE THAT YOUR PLANNING INCLUDES AND EVEN FOCUSES ON BUILDING WOW INTO THE MIX. [] USER FRIENDLY IS THE PRICE OF ENTRY. Promoting your connections with regional farmers and even bringing them into the operation for value added lectures and product tastings is a way to show your commitment to the region and educate your guest.
Lavu
NOVEMBER 17, 2023
By staying on top of profit margins, you can make informed decisions about pricing, portion sizes, and operational costs, thereby improving your profit margins. Therefore, exploring effective ways to increase sales and carefully managing expenses, pricing, and menu offerings become vital strategies in maintaining a healthy profit margin.
Culinary Cues
SEPTEMBER 15, 2022
Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. I wonder why this is the case.
7 Shifts
JANUARY 23, 2020
Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan.
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