Remove Menu Remove Merchandise Remove Mobile Ordering
article thumbnail

How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu. Calculate the cost of each drink on your menu, including the cost of the alcohol, garnishes, mixers, and anything else that goes into the drink.

article thumbnail

Coffee News Recap, 13 Jun: Gesha scores 98 points at 2025 BoP, potential IPO for Pret A Manger & other stories

Perfect Daily Grind

The chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious. The limited-edition drop includes an Ethiopian coffee, an ACME porcelain cup and saucer, and exclusive merchandise. The renewal builds on Lavazza’s decade‑long tennis event sponsorship.

2025 158
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Untapped Areas of Profitability in a Full-Service Restaurant

Squirrel Systems

While menu pricing and food costs are critical factors, there are often overlooked opportunities that can significantly boost the bottom line. Creating customizable prix fixe menus for groups with easy online ordering. Exclusive early access to new menu items via email or push notifications.

article thumbnail

Restaurant Profit Margin: 7 Ways To Actually Make Your Operation More Profitable

SpotOn

This is all the income from your food and beverage sales, catering, branded merchandise, packaged goods, venue hire, etc. Your Cost of Goods Sold are your food and beverage costs along with the cost of any merchandise you sell. As servers spend more time with guests, they upsell more often and are around to capture additional orders.

article thumbnail

MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5 28 percent of consumers say they are ordering takeout and delivery more frequently than last year. Additionally, households making less than $50k ordered takeout and delivery far less frequently than their wealthier peers.

Pricing 251
article thumbnail

MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

article thumbnail

MRM Research Roundup: Cautious Optimism, Beyond the Burn, and the Taylor Swift Economy

Modern Restaurant Management

It also zooms in on current challenges faced by owners/operators, menu prices and inflation, and tech/AI implementation. While guests may still be feeling the pain of rising menu prices at restaurants, fewer restaurants said that they raised prices this year compared to last year. percent.