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CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

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.

Menu 484
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Vibe Check: Elevating Experience for Better Guest Engagement

Modern Restaurant Management

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

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Restaurant Menu Pricing: How to Set Prices That Boost Profits And Keep Customers

ChowNow

Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Understanding the Key Factors in Menu Pricing Before you develop your menu pricing strategies, its important to ground your decisions in the numbers.

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Why Your Restaurant Is Invisible Online – And How to Fix It Before It’s Too Late 

Modern Restaurant Management

By incorporating non-branded keywords into their website, menu descriptions, and online listings, restaurants can capture more organic traffic and improve visibility in local searches. Here, restaurants must ensure they provide accurate information, such as hours, contact details, and attributes like outdoor seating or delivery options.

SEO 324
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The Unlikely Perks of a Larger Restaurant Space

EATER

This send is the second of a four-part series on restaurant growth, presented by Square. Size of restaurant in 2020: 850 square feet, 24 seats (20 dining room, 4 bar) Size of restaurant now: 4,700 square feet, 56 seats (48 dining room, 6 bar, 2 ADA bar) On finding a space We didnt think we needed over 4,500 square feet.

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The Communal Dining Table Gamble

EATER

What if youre seated next to someone who sucks? But no, the worst part is that I was seated next to him. Its a minefield out there, and for diners looking to spend ever-dwindling cash on a meal where they cant even guarantee theyll like their dining companions, a communal table presents an extra calculation.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu. Fifteen-hour workdays, no time for anything but the pursuit of excellence.