Perfect Daily Grind

MAY 25, 2025

High coffee prices are becoming a lasting reality for the industry. While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. For coffee shops, in particular, margins are tighter than ever.

Café 135

Café Pricing Management Management 135

EATER

APRIL 30, 2025

This send is the first of a four-part series on restaurant growth, presented by Square. Here, Huang explains how business has changed since going brick-and-mortar and how hes kept prices low over the past five years. Today its difficult to get people to spend at certain price points. We literally just raised prices by $1.

Serving 271

Serving 2025 Fine Dining Employee Relations 271

Modern Restaurant Management

APRIL 14, 2025

-based diners who recently ordered from a QSR, fast-food or fast-casual chai also found that value is about more than just price. This is a clear signal that today’s diners are more willing to switch brands in search of better value – but that shift isn’t driven by price alone. This also presents a huge opportunity.

Loyalty Program 332

Loyalty Program 2025 Fast Casual Mobile Ordering 332

Modern Restaurant Management

APRIL 26, 2021

Many in the industry are already considering growth and seeking to add locations due more available space at an affordable price. The unfortunate amount of closures could actually cause the survivors to thrive. What has the pandemic changed?

Hospitality 474

Hospitality Presentation Outdoor Travel 474

Restaurant Business

OCTOBER 23, 2024

Advanced computer vision algorithms can inspect food items for quality control, ensuring consistency in preparation and presentation. The Future of DiningAs AI in restaurants continues to evolve, we can expect more sophisticated predictive analytics, AI-driven pricing strategies, and advanced robotics in food preparation.

Customer Experience 301

Customer Experience Operations Back of House Customer Service 301

Modern Restaurant Management

MARCH 18, 2025

For restaurants, this presents an opportunity to create in-person experiences that satisfy the craving for authenticity and connection. Thrifty Habits and Willingness to Splurge While price-consciousness is on the rise, with 74 percent of consumers opting for less expensive options, the willingness to splurge is far from gone.

2025 322

2025 Sustainability Social Media Customer Experience 322

Modern Restaurant Management

DECEMBER 31, 2024

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

APRIL 15, 2025

"However, they are also more price-sensitive and selective about their menu choices. "GLP-1 users—particularly men—spend more of their disposable income at restaurants, but they’re also price-sensitive. " She added that restaruant operators should take note that GLP-1 users appear to be redefining value.

Dine-in 275

Dine-in Pricing Magazine Definition 275

Modern Restaurant Management

DECEMBER 27, 2024

At the same time, economic uncertainty, consumer price sensitivity, and limited resources remain pressing concerns. Data-backed loyalty programs, in particular, present a key opportunity for marketers to foster deeper customer connections in 2025.

2025 275

2025 Loyalty Program Email Marketing Customer Experience 275

Modern Restaurant Management

MAY 20, 2025

Successful chains like Chipotle and Shake Shack and high-growth brands like Cava are leaning into the fact that value isn’t just about price—it’s the perception of value, which includes portion size, quality, customization and convenience.

Fast Casual 221

Fast Casual Casual 2025 Dietary Restrictions 221

Culinary Cues

MAY 12, 2025

Wine lists that resemble an encyclopedia of the wine making craft are just the price of admission. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Its an incredibly difficult life, one that only a few have been able to master.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Modern Restaurant Management

DECEMBER 17, 2024

On the challenges sustainability presented in 2024, and how to balance sustainable sourcing and practices with cost concerns in the new year: Several key challenges arise when it comes to sourcing sustainable ingredients. Thus, finding the right balance between maintaining high quality and keeping prices reasonable is crucial.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

MAY 22, 2025

Professional garment design achieves this balance by carefully considering operational requirements and visual presentation. Evaluating total cost of ownership—including expected garment lifespan and replacement cycles—provides more accurate budgetary guidance than initial purchase price alone.

Uniforms 221

Uniforms Loyalty Program Front of House Customer Experience 221

Modern Restaurant Management

MAY 21, 2024

While three in four survey respondents believe restaurant prices are higher, other factors, such as flavor, outweigh price when ordering specialty beverages, particularly in the full-service segment. During a time of increased price sensitivity, beverages create an opportunity to increase the total check.

Beverage 493

Beverage Fast Casual Seasonal Menu Customer Experience 493

Modern Restaurant Management

MAY 30, 2025

This can present serious issues for a business. The primary focus of the websites is having what you need, at a good price. Here are a few key things: Avoid creating content or brand messaging that presents your business as something that feels overly polished or something it's not.

Customer Experience 251

Customer Experience Customer Service Social Media Email Marketing 251

Modern Restaurant Management

OCTOBER 17, 2024

It is consequentially more difficult for restaurant owners and operators to obtain comprehensive coverage at a fair price – let alone find policies with the specific coverages they need. We frequently see issues at restaurants related to slips and falls, fires and worker injuries.

Insurance 417

Insurance Kitchen Safety Food Safety Employee Relations 417

Modern Restaurant Management

JUNE 1, 2022

How value engineering can be a restaurant construction solution in the face of rising prices and unpredictable supply chains. As the prices of construction materials skyrocket due to rising inflation and supply chain woes, budgeting for commercial development has become significantly more challenging.

Design 520

Design Supplies Equipment Education 520

Modern Restaurant Management

AUGUST 6, 2024

66 percent of consumers believe a desirable experience is more important than price and convenience. Recovering from a disappointing experience presents an opportunity to showcase your brand's values. Many prioritize experience over price and convenience, indicating a fundamental shift in value perception.

Customer Experience 493

Customer Experience Fast Casual 2024 Dine-in 493

Culinary Cues

JULY 4, 2021

Prices of raw materials and labor, of course, have gone through the roof and there is no end in sight. The quick fix may just be a dramatic change in how we plan and present our menus. Chefs may very well need to plan menus that change every week or two, or in some cases even daily based on availability and price.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Modern Restaurant Management

DECEMBER 18, 2024

.” 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. Value is about more than price—it’s about the quality of the food, the atmosphere, and the service.

2025 419

2025 Loyalty Program Social Media Fast Casual 419

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Front of House 450

Front of House Point of Sale Back of House Customer Experience 450

Modern Restaurant Management

MAY 10, 2022

Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. It can take hours to manually figure out things like recipe costs, ingredient prices and inventory counts. Partner with Supply Chain Experts.

Supplies 493

Supplies Food Supply Inventory Audits 493

Modern Restaurant Management

SEPTEMBER 14, 2021

Across the country, prices for food are reaching all-time highs as inflation picks up and COVID-19 restrictions loosen, driving more consumers to resume dining, shopping and traveling. producer prices for processed poultry in May hit a record high. producer prices for processed poultry in May hit a record high.

POS 470

POS Technology Food Food Supply 470

Culinary Cues

OCTOBER 27, 2023

A restaurant centric operation relies on analytics, competitor analysis, surveys, budgeting, price comparisons, and knowledge of what the marketplace is comfortable with. They look for consistent, personalized quality commitments, a “yes” attitude when special requests are made, dependability, and a pricing that makes sense.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

FEBRUARY 5, 2025

This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. This gives you control over pricing, branding, and promotions while eliminating the hefty commission fees that come with third-party apps.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

Modern Restaurant Management

FEBRUARY 19, 2025

However, with prices rising, customers are choosier about where they spend their money. Repurposing a restaurant space presents unique design challenges, particularly in the planning phase. Is this a recent trend or something that has happened for a long time and is just happening more now with more closures?

Fast Casual 221

Fast Casual Customer Experience Design Casual 221

The Rail

MAY 30, 2025

What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements. Lease agreements in 2025 present further difficulties flexibility, rent escalation provisions, and zoning rules now demand close examination.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

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. The first important factor is margin.

Cash Management 572

Cash Management Point of Sale Consumer Goods Small Business 572

Modern Restaurant Management

MARCH 12, 2024

To reduce menu confusion and minimize price sensitivity, Ori’Zaba’s Scratch Mexican Grill recently rolled-out a rengineered and easier-to-read menu. The Ori’Zaba team told Modern Restaurant Management (MRM) magazine they watched people walk in and have a physical reaction to the three pricing tiers. Double Your Meat!”

Menu 449

Menu 2001 Franchise Franchising 449

Culinary Cues

JANUARY 8, 2021

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) Bending to the market, changing in an instant, adopting other people’s ideas, and seeking out new ways of preparing and presenting food will become the new norm.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

FEBRUARY 18, 2025

You need to be present, mentally and physically, or your restaurant will suffer. By the end of the first day, we had three full price offers. This business is mentally draining. While rewarding at times, it often feels like a never stopping freight train of challenges that only you can overcome. We decided it was time.

Social Media 432

Social Media Book Back of House Take-out 432

EATER

MARCH 12, 2025

Thats market price.) At Trinas, $35 is the base price, though swapping in loaded hot dogs or veggie dogs adds an upcharge. At Highroller, six hot dogs, six corn dogs, fries, and sauce is $75, compared to the $105 seafood tower. At Sir Wieners, five specialty hot dogs, fries, and sauce rings in at $60.

Social Media 299

Social Media Sports Bar Employee Relations 299

Modern Restaurant Management

FEBRUARY 17, 2023

For example, upsell suggestions as customers browse online menus deliver 18% higher sales, compared to just two percent when presented at checkout. Move value menus from low-price to abundance. What about the rest of the market? The key is to maximize all the data and tools available.

Loyalty Program 470

Loyalty Program Mobile Ordering Customer Service 2022 470

Modern Restaurant Management

MARCH 21, 2024

While we do expect 2024 to present challenges, we are optimistic about the overall economy and the role of U.S. However, a tight labor market and stubbornly high food prices will continue to weigh on restaurant margins in 2024. This means lower interest rates for businesses financing inventory and investing in expansion.

2024 450

2024 2023 Small Business Food Truck 450

Modern Restaurant Management

DECEMBER 4, 2020

Having detailed financials for three years prior to the year you want to sell is very helpful in determining an opinion of value of your business and what a fair market price would be. Determining Sale Price. The right sales price will ensure that your restaurant gets sold a price and in a time frame that makes you happy.

Front of House 414

Front of House Cash Management Equipment Back of House 414

Modern Restaurant Management

AUGUST 26, 2022

Tracking food prices and historical spending patterns gives restaurants the agility to navigate today’s inflation- and shortage-ridden supplier marketplace. Though staffing shortages are creating headaches for restaurants in the short term, this moment in time presents a unique opportunity for independent restaurateurs.

Front of House 520

Front of House Back of House Food Supply Supplies 520