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The holiday season is a huge calendar event in the restaurant industry, with bookings booming as guests look to let their hair down and enjoy a festive feast. Over the Christmas season, 63 percent of adults plan to eat out so your restaurant needs to be prepared for the increase in demand.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.
There is an appeal there pointing to the frenzy, intensity, preciseness, and organized chaos of chefs and restaurants vying for public attention. I must admit that I am intrigued and having spent some time around that level of intensity find these operations both exciting and nerve wracking.
Keeping menus updated across various online ordering systems and third-party delivery apps can feel like a never-ending game of catch-up. Manually updating menus across multiple online ordering channels is tedious, time-consuming, and prone to mistakes. What is Menu Management Software? What is Menu Management Software?
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. That includes the ingredients and packaging for your menu items, but not things like rent and payroll.
You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. And the digitization of operations over the past few years means that the industry is getting better at capturing that data.
One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Next, divide that cost by the total sales revenue from your drinks.
The right restaurant newsletter doesnt just share updates; it keeps customers invested in your brand, your menu, and your next move. Its your chance to turn casual diners into consistent regulars, promote new menu items before they even hit the table, and build a real sense of community around your restaurant.
Knowing the true cost per serving means you’re not guessing where to set menu prices. Knowing the true cost per serving means you’re not guessing where to set menu prices. Knowing how to cost a dish is one of those “absolutely must-have” skill sets for restaurant owners. It’s just part of the job. Every smart pricing move starts here.
Photos of your menu items, ambiance, and even happy customers will give potential guests a glimpse of the dining experience you offer. Nowadays, running a successful restaurant takes more than great food and good service. To do so, you must have an optimized website and engaging social media profiles.
Without KPIs, spotting inefficiencies in your workflow is nearly impossibleleaving you without the data needed to make informed decisions and grow your online sales. If youre one of the thousands of restaurants that added online food delivery in recent years, you might be wondering: is it actually helping my business grow?
While the restaurant industry has been focused on value meals so far this summer, Pumpkin Spice Latte (PSL) season has snuck up on us with independent restaurants leading the orange-colored way. billion by 2031, operators are hoping an early PSL season will drive additional revenue after a consumer pullback in spending. "Call
When business slows down, its easy to blame the season, the weather, or people not going out like they used to, but sometimes all customers need is a good reminder or the right reason to show up again. Rewarding customers for ordering direct creates long-term habits that boost your sales. Encouraging repeat visits from loyal customers?
billion transactions and $67 billion in sales in 2024. Companies saw a sales boost in 2024 as loyalty transactions increased by over 30 percent. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America.
One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests. Advanced Customization On- and Off-Premise.
In this article, you will learn: How to identify top-selling and underperforming menu items Ways to adjust pricing using real sales data How timing and frequency trends improve planning and customer experience Lets dig into what your restaurant data might already be trying to tell you. Which dishes are getting ordered the most?
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. Your restaurant’s main selling point is the food. Others tend to emphasize their cheaper menu options. Create a Conversation Trigger.
Identify your biggest pain points. Are you aiming to speed up service, cut labor costs, or increase online sales? Can it increase sales or customer retention? What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers. Are labor costs too high?
Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue.
Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. Having this deeper understanding will begin to answer questions you may have with how to integrate produce in your menu. Does my supplier: Tell me how to store, keep, and rotate produce.
But while some may predict a future with burger-flipping robots, it’s hard to imagine tech taking the place of a skilled line cook, experienced server, or seasoned marketer. Digital Ordering to Eliminate Friction Points for Cashiers. At full-service restaurants, servers are responsible for crucial tasks.
Optimize Your Restaurants Online Presence Your restaurants online presence is often the first touch point for potential guests, so make it count. This includes hours of operation (including holiday updates), your website link, phone number, and menu. Here are two ways to make a big impact on your local SEO. Upload high-quality photos.
While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?
At the highest point of this mound of goodies is a signature candied fig.) . | Plaza Mayor In the Argentinean capital, waiting in the heat for Genovese sweet bread is an annual holiday tradition In the days before Christmas, devotees usually begin queueing around 6 a.m. Its more akin to a humble loaf of bread, no butter or eggs involved.
With the right partner, mobile ordering: Integrates seamlessly with your point of sale, enabling employees to focus on the guest experience, not managing delivery orders by phone or a separate app. Consumers tend to have short attention spans and a menu featuring 100 items might seem too cumbersome to wade through.
Mentioning your location, menu items, and your cuisine types gives search engines the signals they need to understand your restaurant’s offer and put it in front of hungry people looking for what you serve. A well-written restaurant About Us page builds trust, sparks curiosity, and even helps you show up higher in search results.
Test out local organic produce or farm-raised meats as specials on temporary, seasonalmenus to gauge interest and test profitability without having to commit to updating your normal menu. Gen Z is a generation born from 1997 to 2012 , with the oldest members turning 25 this year. With this group accounting for approximately 20.66
This an excerpt from Bruce Nelson's Restaurant Management: the Myth, the Magic, the Math. Part Three – The Math. “The laws of nature are but the mathematical thoughts of God.” ” —Euclid of Alexandria. Oh yes, the math. This is usually the part that throws most restaurateurs for a loop. There is no math in ministry!”
The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.
People tend to equate hospitality with service, thinking that they've done their job if their waitstaff is quick and polite, the menus are clear and attractive, or the tables are clean and well-organized. Ensuring guests experience true hospitality is tantamount to running a successful restaurant.
Here are many of the upcoming trends that will be hitting menus across the globe and why you should consider them as part of your business going forward. Your drink menu doesn’t need to be dominated by non-alcoholic options, but having many beverages could help you this year. Add more vegan options to your menu in 2023.
Let's dive into the mocktail trend, looking at how it differs from typical non-alcoholic drinks like a virgin Mojito, and the best ways for a bar to include mocktails on their menu. The most popular non-alcoholic drinks like the mighty club soda and lemon or even a virgin mojito, are found on every bar menu. What is a mocktail?
TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Hospitality Recovery Coalition. Unfortunately, many already have. NAB Acquires SALIDO.
A well-crafted email can remind a past guest to stop by again, encourage reservations for a new seasonalmenu, or even boost online orders with a limited-time discount. A well-timed email with a special offer, new menu item, or exclusive promotion can be the nudge they need to place another order.
How would you recommend menu items to guests to enhance their dining experience? Have you ever handled a situation where a customer asked for a dish not on the menu? What techniques do you use to upsell menu items or drinks? Hiring the right wait staff is one of the most critical decisions for any restaurant owner.
Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. To do this, restaurants will either need to use lower cost food items or raise menu prices. Another way to introduce price increases is to introduce new elements to the menu.
Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Plan extra stock for busy seasons too.
In this article, you will learn: How to educate customers on why direct ordering matters Simple incentives to encourage direct orders Ways to streamline and promote your direct ordering system Lets explore the best ways to shift customer behavior and grow your direct ordering sales. Something as simple as We appreciate your support!
Those priorities include increased marketing and sales efforts alongside new benefits and programs to attract and retain staff. The primary response was menu price increases, with nearly 61 percent of respondents adjusting prices to cope with the new reality.
Your Google Business Profile serves as the first point of contact for many potential customers searching for local restaurants. Your Google Business Profile serves as the first point of contact for many potential customers searching for local restaurants. Go to the Google Business page and claim your restaurant.
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales. Improved Efficiency Trim menus and reduce food waste. Ready to learn how?
Several measures restaurants can take include: Integrating sales channels and Point-of-Sale systems to streamline orders. The rising cost of goods and services has given some consumers pause over how much gratuity they are willing to leave at restaurants. percent in the second quarter of 2022. Today in the U.S.,
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