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What is a prix fixe menu? An A to Z guide for restaurateurs

Open for Business

While traditionally associated with fine dining, the prix fixe (pronounced “pre-feks”) menu has transcended its high-end roots, becoming a popular culinary trend. Quick Links What is a prix fixe menu? Prix fixe, a French term for “fixed price,” is a menu offering a complete meal at a set rate.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

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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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Beyond Pumpkin Spice: 8 Fall Menu Ideas

Buzztime Business

Fall is in full swing; do you have the menu to match? Get ready now with these 8 fall menu ideas that will cure any customer’s craving for a taste of autumn. 1) Season’s Eatings: Farm-to-Table Fall Menu Ideas Farmers have a little secret to share…autumn is peak produce time. Sure, strawberries are out of season.

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MRM EXCLUSIVE: Guests Experiencing Restaurant Inflation

Modern Restaurant Management

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.

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Restaurant Budgeting: How to Create A Restaurant Budget

7 Shifts

In this industry, one of the worst-case scenarios is running out of money. Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. 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

To help you out, we've created an in-depth guide that will assist you in running a successful restaurant with streamlined operations and increased productivity. This is why 62% of managers feel burnt out , especially on days leading to peak seasons. This is where developing a comprehensive restaurant operations plan comes in.