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Ready To Sell? Maybe You Should Be

Modern Restaurant Management

Even the menu I created was designed to be simple so that a future, less experienced owner would never have to be under the thumb of a high-end, temperamental chef. Refer back to Rule #11, "Control Your Controllable Costs." Focus on areas like uniforms, necessary repairs, and maintaining cleanliness. This is critical.

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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Gross profit margin Gross profit margin measures how much money you have left over after COGS and is used to measure the profitability of your menu. You can go even deeper with menu engineering , which is the process of evaluating each menu item's sales (popularity) and gross profit margin (profitability). Smallwares.

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Why it’s never been more important for coffee roasters to invest in quality control

Perfect Daily Grind

You may also like our article on why roasters and coffee shops need to strategise menu pricing. Overripe cherries, over-fermentation, or fungal damage can lead to black beans, whereas red coffee beans are often referred to as “sours” or “partial sours,” indicating an issue at the fermentation stage.

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How to Manage Allergen Data in POS Systems

Lavu

Modern POS systems simplify this process by automating allergen tagging, updating menus in real time, and integrating with kitchen tools to reduce errors. Key Features to Look For : Allergen tagging, menu customization, real-time updates, and integration with kitchen systems.

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Who Was Chef Marie-Antoine Carême, the Subject of a (Sexy!) New Apple TV+ Series?

EATER

Carme referred to himself in a grand manner, as the chef of kings and king of chefs. And he referred to himself in a grand manner, as the chef of kings and king of chefs. He donned a double-breasted jacket as a uniform, and popularized a version of the chefs toque. The diner was not given a menu, the chef dictated the menu.

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Menu Engineering: The Science of Optimizing Your Menu to Maximize Profit

7 Shifts

Menu engineering: while the name might suggest you need to go to college at MIT to be good at it, is actually a common and essential task that all restaurateurs should regularly undertake. Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. Menu Pricing and 2.

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? When planning menu items how much attention is paid to the combination of smells on the plate?