Modern Restaurant Management

NOVEMBER 7, 2022

Striking a balance between value and price. Is it possible to strike a balance between value and price to satisfy both parties? To answer that question, Revenue Management Solutions (RMS) examined two factors: the impact of price increases on QSR sales performance and consumers’ perception of value. Is it possible?

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Pricing Loyalty Program Point of Sale 2023 508

Modern Restaurant Management

AUGUST 16, 2024

One of the more popular solutions to helping a business thrive is dual pricing credit card processing. What is Dual Pricing? Dual pricing is a payment model that allows businesses to implement two different prices for credit card transactions. A perfect example of dual pricing is a gas station.

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Pricing Cash Management Fine Dining Point of Sale 433

Modern Restaurant Management

DECEMBER 1, 2021

In October, the USDA reported year-to-date averages, noting that food-at-home (grocery store) prices have increased 2.5 percent and food-away-from-home (restaurant) prices have increased 3.6 percent, and food-away-from-home prices are expected to increase between 3 and 4 percent. If current projections from the U.S.

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Modern Restaurant Management

DECEMBER 17, 2024

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

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Modern Restaurant Management

APRIL 1, 2025

The unfortunate answer is price increases in general for both food and drink and narrower margins than already experienced by restauranteurs. Most of these increases in costs will be passed on to the consumer by higher menu prices. The impact of tariffs are top of mind for many restaurant operators and a cause for anxiety.

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Bar Point of Sale Consumer Goods Back of House 283

Culinary Cues

SEPTEMBER 30, 2024

Of course, running a restaurant is difficult, wholesale prices of ingredients have risen dramatically since the pandemic, labor costs are out of control, and landlords have no mercy when it comes to establishing lease arrangements. Strict economics would require most people to think hard about spending that kind of money.

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EATER

NOVEMBER 26, 2024

In the US, matcha sales have reportedly reached in excess of $10 billion over the past 25 years. They did roughly six months of sales in a little less than a month,” Mangan says. At least four manufacturers that Sazen works with are experiencing supply shortages over their “entire matcha portfolio” and have suspended sales.

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Culinary Cues

MARCH 10, 2025

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.

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Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

MAY 30, 2025

billion transactions and $67 billion in sales in 2024. In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. Companies saw a sales boost in 2024 as loyalty transactions increased by over 30 percent.

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Fast Casual Food Point of Sale Mobile Ordering 251

ChowNow

MAY 23, 2025

When you decided to open a restaurant, you probably didnt picture yourself glued to spreadsheets or tracking the price of eggs, but keeping an eye on the numbers is how you stay open year after year. A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. What Are Restaurant Profit Margins?

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ChowNow

MAY 23, 2025

It blends sales data, food cost, and menu psychology to help you stop guessing and start making decisions that grow your margins. These are candidates for portion adjustments or pricing tweaks. What Is Menu Engineering and Why Should You Care? Menu engineering is the process of using data and design to make your menu more profitable.

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Menu Seasonal Menu Point of Sale Online Ordering 195

EATER

DECEMBER 20, 2024

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.

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Point of Sale Merchandise Pricing Seasonal Menu 290

EATER

NOVEMBER 1, 2024

The chain has seen declining sales , and foot traffic is down 10 percent over the last year. At this point though, it’s hard to think that Starbucks could ever rise to the prominence that it had in the early 2000s, when there was no symbol more status-y for a teenage girl than a Starbucks cup — and Starbucks really only has itself to blame.

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EATER

SEPTEMBER 20, 2023

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. The price is changing throughout the [time] horizon.”

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Waste Pricing Airlines Food 344

7 Shifts

OCTOBER 28, 2024

One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. It just goes to show how important drink pricing and cost management are to maximizing profits. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services.

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Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. ” Value-Driven Dining for the Modern Consumer – In a time when consumers seek out both quality and quantity, L&L continues to provide substantial portions at an accessible price point.

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ChowNow

MARCH 27, 2025

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?

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ChowNow

MAY 16, 2025

Using that data can help you answer questions like: Are we pricing our bestsellers too low or overpricing items customers arent buying? That difference in ordering behavior could influence not just your menu layout, but your pricing and promotion strategy as well. What do repeat orders say about our customer preferences?

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Ordering Online Ordering Seasonal Menu Point of Sale 195

Modern Restaurant Management

JULY 9, 2024

Will the summer sun heat up sales? Positive net sales in May (+1.9 percent YOY) and throughout 2024 were primarily due to price increases, which have surged nearly 50 percent in some segments since the pre-pandemic era and were still up 3.0 May was a challenging month for restaurant companies. percent YOY in May.

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Point of Sale 2024 Consumer Goods Pricing 474

Modern Restaurant Management

JUNE 9, 2022

But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. Let’s say the price of beef goes up. Start small by focusing on key data points to help you move forward.

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Front of House Point of Sale POS Online Ordering 490

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. Restaurants collect a ton of customer data. Or adjust your staffing schedule based on peak ordering times?

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Loyalty Program Email Marketing Online Ordering Point of Sale 195

ChowNow

FEBRUARY 28, 2025

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. Running your own online ordering system gives you complete control over pricing, promotions, and customer data, helping you maximize profits while still offering convenience. billion in revenue.

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Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

DECEMBER 31, 2024

Read on for predictions from industry insiders that include chili crunch, black limes, newstaglia, stealth health, and elevated snacking. Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

APRIL 10, 2024

According to September 2023 numbers from the National Restaurant Association , 49 percent of restaurants reported year-over-year increases in same-store sales. Adapt to Growing Price Fatigue Since the pandemic, controlling food costs has been a major challenge for restaurant operators. Full-service menu prices climbed 4.5

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2023 Point of Sale Loyalty Program 2024 492

ChowNow

MARCH 13, 2025

A single mistakelike forgetting to accept an order on one app while preparing anothercan result in a frustrated customer and a lost sale. And without a single place to track all delivery sales, restaurant operators struggle to see the full picture of their off-premise business. Are delivery prices aligned with in-house costs?

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ChowNow

FEBRUARY 13, 2025

Identify your biggest pain points. Are you aiming to speed up service, cut labor costs, or increase online sales? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Can it increase sales or customer retention? Are labor costs too high?

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2025 Technology Loyalty Program Mobile Ordering 195

Modern Restaurant Management

JUNE 24, 2020

As restaurants work to re-tool in preparation for the return of in-house guests, there’s one question that’s now on the minds of operators everywhere: how can their existing point-of-sale (POS) system and related technologies help to provide a safe environment with secure payments?

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ChowNow

APRIL 15, 2025

Financial restaurant KPIs give you visibility into your costs, pricing, and ultimately, your profitability. Cost of Goods Sold (COGS) Cost of Goods Sold tells you how much it actually costs to make the food and beverage sales you sell. A typical COGS for a restaurant is around 30%-40% , depending on your concept and pricing.

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Operations Email Marketing Point of Sale Online Ordering 195

Modern Restaurant Management

APRIL 25, 2022

With proper loyalty program management, you will be able to improve your sales as well as customer engagement. Yes, when customers sign up for a loyalty program that offers benefits like discounts, or the opportunity to earn points, they are more likely to take interest in other ongoing or upcoming events and special offers in your company.

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Loyalty Program Advertising Point of Sale Customer Service 546

Modern Restaurant Management

MAY 23, 2025

POS Vendors Point-of-sale (POS) systems play an obviously foundational role in daily restaurant operations, making them a prime target for hackers looking to do damage. Per the National Restaurant Association , 46 percent of restaurateurs reported a net increase in customer traffic from January 2024 to January 2025. Also rising?

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Online Ordering POS Small Business Employee Relations 251

ChowNow

APRIL 11, 2025

When delivery app orders sync with your point of sale, youre not just saving timeyoure improving order accuracy, speeding up the process, and getting cleaner reporting. That kind of setup isnt just inefficientit opens the door to expensive mistakes and slows down your team at the worst possible times. But there are some drawbacks.

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Modern Restaurant Management

JULY 31, 2024

" When it comes to pricing, the team at Margin Edge reports that operators and consumers should prepare to spend a bit more on items made with pumpkin puree. From May 15 to July 15, SpotOn saw 1,070 “pumpkin” items added to menus across the country, with a spike of 176 items added just between July 7 and 13 alone.

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Seasonal Menu Point of Sale Email Marketing 2024 474

Modern Restaurant Management

FEBRUARY 27, 2023

Different restaurant models achieve a break-even or profitability point at varying times. Increase Restaurant Sales The best way to increase a restaurant’s cash flow is to increase sales. Reviewing these numbers frequently can help to hold vendors accountable to the prices they are quoting.

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Cash Management Point of Sale Inventory Email Marketing 474

7 Shifts

JUNE 4, 2021

Break-even point. Sales per labor hour. Ideal menu price. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. You can now determine what percentage this is off your overall sales to get a picture of your restaurant's financial health.

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Point of Sale Inventory Employee Relations Customer Service 416

Modern Restaurant Management

AUGUST 19, 2020

For BevAlc buyers, price point as a function of quality, although always important, will become crucial over the coming months and years. Finding the right balance of what local guests want, at the maximum price point and minimal cost could be the difference between surviving and closing the doors.

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Cash Management Point of Sale Consumer Goods Small Business 572

7 Shifts

AUGUST 2, 2024

This includes tolls with payroll management features, sales and expense tracking, budget forecasting, and report generation, to name a few. This number is essential because it helps you determine the price of your food and beverages. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

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Point of Sale Inventory Seasonal Menu Cash Management 397