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Is There a Right Way to Raise Prices?

Modern Restaurant Management

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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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  Think about adding thematic decor, comfortable seating, and even outdoor entertainment to craft an unforgettable dining experience.

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Transformation through Suspension

Modern Restaurant Management

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. Two 26-foot farm-style tables are suspended from the ceiling with cables and can be set to any height.

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How Restaurant Owners Can Prepare for the COVID-19 Cold Weather Lull

Modern Restaurant Management

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Managing cash flow can be difficult for seasonal businesses.

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Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control

Modern Restaurant Management

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. Discuss new ideas openly, challenging assumptions and pressure testing feasibility.

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How the Restaurant Industry Can Begin Planning for the Future

Modern Restaurant Management

If, prior to the pandemic, your restaurant had a seating capacity of 120 seats, that may be reduced by 20 percent or more. We are using last year’s monthly sales to address some of the seasonality of the industry. Globally, restaurateurs should increase pricing in order to improve margins.

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LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

When the economy was weak then restaurants were in the driver’s seat – more applicants than jobs available led to a competent workforce that was underpaid and overworked. This creates a domino of challenges – labor dependance, the inability to pay reasonable wages, selling price ceilings that do not yield sufficient profit, etc.