7 Shifts

AUGUST 26, 2019

"Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Engineer your menu for sales and profits.

Management 408

Management Management Airlines Customer Service 408

7 Shifts

JULY 16, 2021

Create a Menu. You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! Do they have indoor seating or are they takeout-only? This includes but is not limited to your equipment, permits, menu, and marketing.

License 459

License Hiring Equipment Point of Sale 459

Modern Restaurant Management

AUGUST 18, 2023

Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source. Brian, the executive chef, changes Ronin’s menu daily to reflect the best of the week’s harvest.

Back of House 167

Back of House Seating Seasonal Menu Design 167

7 Shifts

JUNE 4, 2021

Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. It also plays a key factor in pricing your menu. Check Average.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. The more often you budget and measure the better you will get at it.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Modern Restaurant Management

JUNE 30, 2023

Keeping brand integtrity, the interior featured a walk-up counter, digital menu boards and condensed seating/waiting areas with TVs. Own Your Changes In March 2023, restaurants’ food prices were 8.8 There’s also a feeling of being disregarded that comes with an unexplained price increase. percent this year.

Operations 179

Operations Mobile Ordering Customer Experience Online Ordering 179

7 Shifts

JANUARY 11, 2021

National Restaurant Association has partnered with LetsGetChecked to offer members exclusive pricing on-at-home tests Implement an Employee Health Tracking System to minimize infections and spread. Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. Post on social media! Resources ??

Guest Recovery 358

Guest Recovery Online Ordering Outdoor Front of House 358

7 Shifts

OCTOBER 21, 2021

Get it wrong—with a menu that doesn't fit the ambiance or pricey dishes not suited for the clientele—and would-be regulars will at best feel confused and at worst never return. Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Menu design.

Fast Casual 370

Fast Casual Food Truck Casual Customer Service 370

Modern Restaurant Management

AUGUST 3, 2022

David Portalatin, NPD Food Industry Advisor and author of Eating Patterns in America, said there are three ways consumers are responding higher menu prices: they trade down to lower-priced items; cut back on the number of items ordered; or reduce restaurant visits altogether.

Social Media 180

Social Media Loyalty Program Online Ordering Pricing 180

Culinary Cues

DECEMBER 20, 2021

The menu cannot be driven by the chef’s desires, or the operator’s determined concept without a strong partnership with wholesalers. The larger the vendor, the more control they have, and need to have with the product, brands, delivery times and requirements, follow-up service, and price. What is the solution?

Point of Sale 411

Point of Sale Food Supply Supplies Seasonal Menu 411

Modern Restaurant Management

OCTOBER 11, 2021

Additionally, POS insights can help restaurant owners identify their top-selling seasonal items based on customer data and adjust the menu accordingly. This will not only drive more guests, and sales, to the restaurant but also specifically encourage outdoor dining because of the specialized menus. Customized and Tailored Promotions.

Outdoor 197

Outdoor POS Front of House Seasonal Menu 197

Restaurant Engine

JULY 27, 2020

This marketing commission is ostensibly optional, but often akin to a lifeline for many restaurants struggling with today’s 57% YoY decline in seated diners. have already raised their food prices 12.6% higher on delivery apps versus in-store prices. Chick-fil-A’s delivery app prices are 29.8% The U.S.

Pricing 93

Pricing Delivery Food Order Franchise 93

Culinary Cues

MAY 13, 2023

Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Modern Restaurant Management

JUNE 27, 2022

Regardless of whether this is proper dinnertime etiquette, the truth is that most people can pull out their smartphone to read through your menu just as easily as perusing a physical menu. Here are five reasons why you should stick with QR code menus instead of pulling those plastic menus out of storage.

Online Ordering 203

Online Ordering Customer Service Fast Casual Recycling 203

Modern Restaurant Management

JULY 5, 2022

I don’t have one client who has all the servers necessary to run their operations, which results in a lot of complaints about long waiting times once the guest is seated. For a few minutes, the guest feels better because they are in a seat, but the big problem is on the horizon. Improve Service Through the Menu.

Seating 187

Seating Training Customer Service Point of Sale 187

7 Shifts

DECEMBER 18, 2019

Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from. (If If you’re stuck on how to price, $9.95 Pop a promotional banner at the top of your lunch menu to catch diners’ eyes when they’re hungry but in a rush. is a common one.) Bonus points for free delivery!

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Culinary Cues

NOVEMBER 6, 2022

Suddenly, more family members are joining in to help sell the donuts and add pies and quickbreads to the menu. It’s the corner Italian restaurant that has been around for three generations with a menu that rarely changes: it’s predictable, consistent, and fabulous. This is a place with a higher purpose.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

Squirrel Systems

APRIL 11, 2024

It surely helps to drive attention and maybe even gather a long line of hungry diners outside your door, but to make patio dining business profitable—requires focusing on ways to maximize your restaurant’s capacity, both from a front-of-house service and seating perspective.

POS 94

POS Operations Mobile Ordering Front of House 94

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. It's a disruptive experience for guests who need to take time to review the menu all over again and decide on a dish they might not enjoy as much. Get granular.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

7 Shifts

OCTOBER 31, 2022

Sample Menu. You don't, by any means, have to have a menu ready to go. But give an idea of some dishes or drinks with projected price points. A sample menu can go a long way in helping a potential investor imagine themselves eating at your restaurant. Marketing plan and channels. Projected Profit & Loss Statement.

Point of Sale 397

Point of Sale Back of House Document Download 397

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu.

BOH 368

BOH POS Influencer Point of Sale 368

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu. How did staff initially react?

FOH 221

FOH Front of House Customer Service Back of House 221

Culinary Cues

SEPTEMBER 15, 2022

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Whatever your concept, whatever your menu – make sure that you execute it well every time.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu. How did staff initially react?

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

FEBRUARY 12, 2021

With restaurant startup costs restaurant startup cost averages at $275,000 or $3,046 per seat for a leased building, According to Sage accounting. For owned buildings, costs get a bump to $425,000 or $3,734 per seat. The average price sits around half a million dollars, according to data from Restaurants for Sale.

License 444

License Equipment Certification Information 444

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. The first gusto!

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 13, 2021

These challenges are impacting menu availability, raising the prices of menu items, leading to short staffs, increasing wait times for diners, and changing operating hours and offerings. Digital waitlists and reservations help consumers minimize wait times at restaurants to get seated sooner upon arrival.

Management 189

Management Management Seasonal Menu Customer Experience 189

Open for Business

NOVEMBER 21, 2022

Take advantage of the software’s assignment recommendations to maximize seats. The best table management systems today know when to assign a party of 2 to a two-top instead of a 4-top and when it’s okay to seat a smaller party at a larger table. Allergy-friendly menu. Vegetarian menu. Dessert menu. Daily specials.

Technology 147

Technology Front of House Back of House Online Ordering 147

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.

Leadership 203

Leadership Small Business Cash Management Customer Experience 203

Modern Restaurant Management

JULY 11, 2023

Customers access a digital menu through their smartphone camera and place orders without reviewing physical menus or interacting with servers. Reduced Wait Times One-third of customers become upset if they don’t receive service within five minutes of being seated at a restaurant.

Customer Experience 126

Customer Experience Ordering Customer Service Online Ordering 126

EATER

DECEMBER 13, 2021

But after a while it’s like, c’mon, I do need a menu. And then when the server arrives asking if I’ve decided what I want, I’ll remember, oh right, the menu isn’t a menu anymore. The technology is there for the QR code to provide not just a menu, but an entire ordering system. All of a sudden, QR codes were everywhere.

Fast Casual 104

Fast Casual Customer Service Reservations Fine Dining 104

Open for Business

MAY 19, 2023

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials 1. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Fine Dining 147

Fine Dining Front of House Design Document 147

Tableo

JULY 27, 2023

Understanding F&B control Inventory management, cost control, menu engineering and portion control are just a few of the components of restaurant management that go under the umbrella of F&B control. Develop trusting connections with suppliers to bargain for better payment terms and lower prices. So let’s dive in!

Beverage 75

Beverage Food Inventory Waste 75

Modern Restaurant Management

MARCH 24, 2022

Assuming that 80 percent of seats are filled for both sittings and that each customer orders something of average price, Chloe can establish a rough baseline calculation for a day’s trading. for her daily lunchtime menu, she just puts “lunch” and an average price. So, she starts doing some calculations.

Point of Sale 179

Point of Sale Seasonal Menu Education Small Business 179

Xtra Chef

OCTOBER 14, 2020

Restaurateurs who want to try new concepts can do so in their existing locations, without sinking six figures into prime real estate and interior design, and no seating means there’s no front of house staff to pay. The price of food has had its highest jump in the past 46 years. Sounds appealing, right? Leverage data for procurement.

Webinar 133

Webinar Front of House Website Management Food Order 133

Sling

JANUARY 4, 2023

As the concept evolved — and eventually crossed the pond — it came to be characterized by three variables: food, price, and formality. Those modest portions are also moderately priced in order to be accessible to a wide variety of diners and usually fall within the low to mid-level range. The modern bistro. Bistro vs. cafe.

Fast Casual 78

Fast Casual Fine Dining Seating Food Order 78

Modern Restaurant Management

AUGUST 12, 2020

Not only were thousands of restaurants required to close for a period of time, but inventory prices have increased and the Centers for Disease Control and Prevention has recommended potentially expensive new sanitation processes and reduced capacities. But if the fee is already included in the raised price, there’s not much to dispute.

Social Media 208

Social Media Customer Experience Pricing Website Management 208