Influencer Pricing Seasonal Menu Seating 
Culinary Cues
OCTOBER 24, 2020
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.
Modern Restaurant Management
JANUARY 30, 2024
Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates. What kind of decision authority are you expecting in return for capital investments?
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Modern Restaurant Management
DECEMBER 10, 2021
While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. Others tend to emphasize their cheaper menu options. Instead of promoting items according to price or margin, promote what your customers love.
EATER
APRIL 30, 2024
But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Utilizing seasonal, traditional ingredients — mountain crabs, boba pearl-like mushrooms, sour forest mangoes, mole crickets — his sophisticated-yet-unpretentious dishes are upending stubborn perceptions. Chef Num at work. Torching ant eggs.
Restaurant Clicks
OCTOBER 13, 2021
The swanky wine bar offers relaxed seating among a dim-lit space with contemporary artwork and interior design. Located in Brooklyn, The Four Horsemen provides indoor and outdoor parklet seating, expanding their space to make room for tons of guests. Don’t expect the same menu during every visit. Make a Reservation.
EATER
DECEMBER 7, 2022
And while Vail Resorts poured millions into upgrading the chairs, vaunted local restaurateurs are working equally hard to make their own seats just as attractive. Prices are high and lines tend to get long, though. Avoid the crowds by eating early or late, and/or hitting one of the smaller snack spots that dot the hill. Leila Kwok.
Modern Restaurant Management
JANUARY 8, 2024
This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments.
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