Culinary Cues
MAY 12, 2022
Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. How do we continue to market wines at $20 a glass or cocktails in the same price category?
Culinary Cues
APRIL 22, 2024
Shrinkflation” is a descriptor for reducing the size of packaged goods while either keeping selling prices where they were or raising prices while portions are being reduced. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices.
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The Rail
APRIL 11, 2024
By Eric Tress, Contributor If you are looking for an excellent tool to increase your restaurant’s reservations, email marketing is an effective advertising tool you should consider. Restaurant Email Marketing Explained Restaurant email marketing is a powerful tool to connect with guests and drive reservations.
Modern Restaurant Management
JANUARY 22, 2024
It’s critical to provide a seamless eating experience, which includes simple payment choices and online reservations. Use technology, reservation platforms, and customer reviews to ensure that everyone is in constant communication and that problems are resolved quickly. People want service that is quick, easy, and hassle-free.
SpotOn
APRIL 8, 2024
Create a prix fixe menu Prix fixe menus, also known as fixed-price menus, are popular for Mother's Day. By offering a set selection of courses for a preset price, you allow guests to sample a variety of dishes. Entertainment of the kids means peace of mind for mom. No brunch cocktail menu is complete without mimosas.
Culinary Cues
APRIL 1, 2020
Dining in restaurants is a vehicle for communication, a respite for those who are looking for solace, a place of celebration, an environment for reward, and a source of entertainment that would be impossible to replace. THE RESTAURANT BUSINESS IS ESSENTIAL TO OUR ECONOMY. THE FAILURE RATE OF RESTAURANTS IS MUCH HIGHER THAN OTHER BUSINESSES.
Culinary Cues
DECEMBER 3, 2022
I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. A light day in terms of events, but the restaurant is capped on reservations.
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