The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. The Problem with Restaurants’ Supply Chain Food Waste You’ve probably felt forced to raise menu prices to offset losses incurred by wholesale prices rising and fewer people eating out.

Food Supply 130

Food Supply Waste Supplies Food 130

Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

Hotels 372

Hotels Fine Dining Seasonal Menu Healthcare 372

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

ChowNow

JUNE 12, 2025

Knowing the true cost per serving means you’re not guessing where to set menu prices. When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. Every smart pricing move starts here.

Operations 195

Operations Food Supply Seasonal Menu Pricing 195

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

Modern Restaurant Management

MARCH 21, 2025

Every order placed at a kiosk generates valuable data, allowing restaurants to better understand customer preferences, forecast demand, and optimize menu offerings. Digital menus and smart signage. Printed menus can quickly become outdated, forcing restaurants to reprint every time a seasonal dish is introduced or prices change.

Technology 221

Technology Front of House Customer Service Back of House 221

ChowNow

MAY 23, 2025

You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.

Menu 195

Menu Seasonal Menu Point of Sale Online Ordering 195

ChowNow

MAY 9, 2025

Food Costs (COGS) Your food costs, or cost of goods sold (COGS), include everything that goes into producing your menu items, including: Recipe ingredients Beverages Condiments Disposables, like to-go containers, straws, and napkins Tracking your food costs percentage helps you understand how much of your revenue is being spent on your menu.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. You can increase revenue. Give customers a more memorable experience.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

ChowNow

MARCH 20, 2025

Instead of constantly playing defence with menu updates, imagine a centralized system that allows you to make menu changes instantly across every delivery app and direct ordering platform. What is Menu Management Software? Think of menu management software as the control center for all your restaurants menus.

Menu 195

Menu Management Management Online Ordering 195

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.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 448

Food Seasonal Menu Waste Point of Sale 448

Modern Restaurant Management

JUNE 27, 2025

A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. percent menu-price inflation rate. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food.

Loyalty Program 371

Loyalty Program 2025 Customer Experience Customer Service 371

Modern Restaurant Management

MAY 26, 2022

Since we can’t get away from rising prices and supply chain bottlenecks, we can look for new approaches that can help manage the impact. Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. When is the season for the produce I want to work with?

Management 457

Management Management Webinar Seasonal Menu 457

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Real-Time Data & Analytics : Track sales trends, top-selling menu items, and peak business hours to make informed decisions. Identify your biggest pain points.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

ChowNow

MARCH 27, 2025

Restaurants can optimize their menu by highlighting delivery-friendly items, improve kitchen workflows through better station organization, and track prep times to identify bottlenecks. Seasonality: Demand can fluctuate based on the time of yearfor example, colder months often see more delivery orders because diners dont want to leave home.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

Restaurant Business

JUNE 11, 2025

The convenience-retailing giant on Wednesday announced a Craveables Value Menu, pitting it in head-to-head competition with fast-food chains also looking to win consumers over with low prices. The move comes as consumers continue to limit their visits to restaurants and rein in their basket sizes amid elevated prices.

Fast Casual 177

Fast Casual Cash Management Retail Leadership 177

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? Digging into your restaurant data analytics could reveal that the fried version is often ordered as part of a combo, while the grilled one rarely gets sold with a drink or side menu item.

Ordering 195

Ordering Online Ordering Seasonal Menu Point of Sale 195

ChowNow

JUNE 12, 2025

Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon. LTOs also help you spotlight high-margin items or move excess inventory without slashing prices across the board. You can also train restaurant staff to mention popular pairings in person.

Loyalty Program 195

Loyalty Program Social Media Online Ordering Email Marketing 195

The Rail

JUNE 23, 2025

While the endeavor itself can be plagued with challenges like formulating the perfect menu or simply getting the word out, success isn’t impossible with the right considerations and tools along the way. The value of location in relation to business isn’t a new concept.

Food Truck 130

Food Truck Social Media Food Seasonal Menu 130

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

7 Shifts

AUGUST 7, 2024

Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? It is affected by seasonality, market prices, and even pop culture. Table of Contents What is it?

Food 370

Food Seasonal Menu Inventory Pricing 370

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

ChowNow

APRIL 15, 2025

Other examples include: Software subscriptions with usage-based tiers Maintenance or repair work Overtime pay for hourly workers Semi-variable restaurant costs can sneak up on you if youre not watching closely, but theyre also an area where a little strategy can go a long way toward minimizing waste.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Customers sit down, order from a menu, and are served by waitstaff. At the same time, they can charge premium prices for customized services.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Lavu

MARCH 17, 2025

With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Lets dive in! Whole Wheat Bun $0.30

Food 78

Food Waste Seasonal Menu Inventory 78

Modern Restaurant Management

JULY 15, 2021

That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks. Too-large portions contribute to food waste and cut into your profit margins.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

The Rail

JANUARY 28, 2025

Food prices continue rising at grocery stores and through suppliers, while staffing gaps and shifting guest preferences add extra pressure to already thin margins. For instance, restaurant operators who track ingredient usage patterns and implement precise portion controls see significant reductions in food waste.

Cash Management 130

Cash Management Loyalty Program Inventory Waste 130

The Rail

MAY 30, 2025

Although ambiance , narrative, and menu diversity drive choices just as much, convenience and quickness remain critical. Here, working with a seasoned commercial real estate broker becomes absolutely vital. Every sensory aspect in visual presentation, menu labeling, staff behavior, music, lighting, and aroma conveys a tale.

2025 130

2025 Loyalty Program Seasonal Menu Front of House 130

Squirrel Systems

JUNE 2, 2025

The umbrellas are up, the patio lights are glowing, and the tables are fullpatio season has officially arrived. But after the initial rush of sunny-day diners, many restaurants face a mid-season slowdown. Use your POS data to track which menu items are trending each weekand which ones are lagging.

Seasonal Menu 104

Seasonal Menu Outdoor POS Social Media 104

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. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. The first gusto!

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Here’s how: Why it matters : Control spending, maintain profit margins, and adjust to price changes. How to track costs : Use tools like POS systems to record prices, calculate recipe costs, and update data regularly.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

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. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. For instance, if table turnover rates are lagging, it might be time to train staff for faster service or tweak the menu for speedier dish preparation.

POS 324

POS Operations Loyalty Program Seasonal Menu 324

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397