Hot Schedules

JULY 15, 2021

Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. No more special cases. Smart operators take purchasing management further by using electronic trading platforms. First, let’s talk about supplier lists. Related Posts.

Pricing 148

Pricing Management Management Cash Management 148

Restaurant Clicks

NOVEMBER 11, 2021

It’s a special present from the restaurant to see good happy hour deals available as long as I visit during their specified times. I love cozying up to a restaurant bar with half-price snacks, preferably full of carbs that will soak up a discount cocktail or two. Check out my list of spots with the best happy hour in Nashville below!

Specials 117

Specials Online Ordering Bar Food Order 117

Restaurant Engine

JANUARY 27, 2021

Bring a new group of patrons to your restaurants with lunch specials. More than 90% of American workers buy their lunch out at least once a week. In this article, we look at how daily lunch specials can drive new patrons at your restaurant. Then you can target your daily lunch specials to them to drive new business.

Specials 116

Specials Mobile Ordering Catering Social Media 116

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Data from the Bureau of Labor Statistics showed the November Producer Price Index, a measure of wholesale prices, up 9.6% from a year ago.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. The entire experience was elevated and so were prices.

Back of House 393

Back of House Food Supply Government Dine-in 393

Cheetah

SEPTEMBER 30, 2021

Heinz nearly ran out of ketchup packets this year, practically triggering a nationwide ketchup shortage. A surge in demand caused by the delivery and take-out boom is partly the reason. After a year of relatively low demand, consumers can’t wait to get out of the house and into restaurants. Reading Time: 5 minutes.

Food Supply 148

Food Supply Supplies Pricing Food 148

Culinary Cues

APRIL 22, 2024

Shrinkflation” is a descriptor for reducing the size of packaged goods while either keeping selling prices where they were or raising prices while portions are being reduced. It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Bread has always been a given.

Consumer Goods 287

Consumer Goods Pricing Customer Experience Hospitality 287

Touch Bistro

JULY 26, 2021

We’re sharing ideas for Labor Day restaurant specials that will help you maximize profits and make your restaurant a Labor Day destination for years to come. In this article you’ll learn: How Labor Day can impact your restaurant How to plan Labor Day promotions 14 Labor Day restaurant specials to try this September. All hands on deck?

Specials 99

Specials 2021 Seasonal Menu Email Marketing 99

Touch Bistro

MAY 26, 2021

Dad is king for a day, which means millions of families will be on the hunt for Father’s Day restaurant specials to mark the special occasion. Plan the right Father’s Day restaurant specials and your venue could become the spot for not only Father’s Day feasts, but also repeat business on many other days throughout the year.

Specials 97

Specials 2021 Seasonal Menu Outdoor 97

Modern Restaurant Management

APRIL 10, 2024

Adapt to Growing Price Fatigue Since the pandemic, controlling food costs has been a major challenge for restaurant operators. When prices for staple ingredients like chicken rose dramatically in 2023, restaurant operators were forced to increase their prices. Full-service menu prices climbed 4.5

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2024 2023 Loyalty Program Point of Sale 196

7 Shifts

MAY 23, 2024

In this industry, one of the worst-case scenarios is running out of money. Food cost percentage When deciding how much to price your menu items, TouchBistro advises keeping the food cost percentage anywhere between 20% and 40%. Your stiff competition requires innovative thinking and aggressive growth strategies to stay on top.

Point of Sale 195

Point of Sale Seasonal Menu Food Supply Cash Management 195

Modern Restaurant Management

JANUARY 15, 2024

Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami. Play The Field : Some Super Bowl viewers prefer to watch the game in the comfort of their own homes, but that doesn’t mean you should lose out on sales.

Food Supply 208

Food Supply Point of Sale Back of House Inventory 208

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Value goes way beyond price, it must include memories, excitement, personal attention, hospitality, education, and a generous dose of WOW!

Food Truck 322

Food Truck Back of House Education Training 322

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 430

Hotels Point of Sale Cash Management Training 430

ChowNow

MAY 22, 2024

Our partners at MarketMan specialize in reducing Cost of Goods Sold (COGS) and have tips to cut expenses by as much as 10% to free up more profits. Prices of ingredients, supplies, and packaging fluctuate all the time, while impacting the bottom line. Here’s what the experts shared with us.

Inventory 78

Inventory Management Management Back of House 78

Cheetah

SEPTEMBER 30, 2021

Heinz nearly ran out of ketchup packets this year, practically triggering a nationwide ketchup shortage. A surge in demand caused by the delivery and take-out boom is partly the reason. But the root cause of the current food chain crisis and rising food prices runs deeper than that. Reading Time: 5 minutes.

Food Supply 78

Food Supply Supplies Pricing Food 78

7 Shifts

MAY 23, 2024

To help you out, we've created an in-depth guide that will assist you in running a successful restaurant with streamlined operations and increased productivity. This is why 62% of managers feel burnt out , especially on days leading to peak seasons. This is where developing a comprehensive restaurant operations plan comes in.

Operations 195

Operations Kitchen Safety Food Safety Restaurant Law 195

Restaurant Engine

MAY 22, 2024

The corporate lunch crowd wants to eat out, so it’s up to you to entice them to your restaurant. It turns out that workers who take a lunch break and actually leave their offices are more satisfied with their jobs and may even be more efficient. Offer specials to entice the office crowd to lunch. tweet this) How?

Loyalty Program 103

Loyalty Program Email Marketing Coupons Online Ordering 103

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. Morning, Jack.”

Back of House 340

Back of House Hotels Front of House Book 340

Culinary Cues

JANUARY 23, 2021

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%). If we use the same baseline formula for determining selling price: SP = $13.00 /.30. SP = $26.00 (A price that guests would be more willing to swallow).

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. Yet, all we hear is negativity. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 396

Food Supply Training Supplies Café 396

Social Hospitality

MARCH 27, 2020

Let’s focus on steps you can take to market your hotel or restaurant during the coronavirus crisis. There’s still an audience out there that will eventually re-engage with your brand; the key is to connect with them. With so many employees out of work, now would be the perfect time to reward their loyalty.

Hospitality 454

Hospitality Marketing Travel Hotels 454

Culinary Cues

OCTOBER 30, 2023

Is it worth it” (not necessarily price) seemed to rise as a real factor in determining the long-term success of a restaurant. There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. Their fish tacos are to die for.”

Fine Dining 357

Fine Dining Front of House Dine-in 2016 357

Modern Restaurant Management

MAY 22, 2023

Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. Americas still want to dine out, so promotional deals and loyalty programs make them feel like they are being responsible with their money.”

Loyalty Program 180

Loyalty Program Customer Service 2023 Magazine 180

The Restaurant Times

JUNE 21, 2022

Are you rolling out a new menu? With this, you can take advantage of your new menu’s potential and pump up your new and existing customers to try out your new items. . How To Market Your Restaurant’s New Menu And Pricing. Your new items on the menu will have new pricing. Well, you’re in luck!

Pricing 52

Pricing Menu Marketing Social Media 52

The Restaurant Times

NOVEMBER 8, 2021

You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. It is about the right balance when applying your pricing strategies. .

Pricing 59

Pricing Menu Consumer Goods Seasonal Menu 59

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. You can do this! Engage in social media even more than before – post positive info daily.

Social Media 438

Social Media Communication Loyalty Program Training 438

Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. The study was in-field from Autumn 2022.

Fine Dining 189

Fine Dining Seasonal Menu Social Media 2022 189

Modern Restaurant Management

APRIL 22, 2024

To learn what restaurants need to know to better protect themselves from fraud, Modern Restaurant Manangement (MRM) magazine reached out to Doriel Abrahams , Principal Technologist at Forter. Without giving out too many specifics that might encourage bad actors, what are some common frauds restaurants experience?

Food 203

Food Loyalty Program Consumer Goods Customer Experience 203

Lavu

DECEMBER 20, 2019

Catered specifically to those in the restaurant industry as well as to emerging small businesses, Sourcery has the specialized ordering and inventory receipt capabilities that Bill.com lacks. Bill.com Reviews and Pricing. Pricing plans range from $29 to $59 per month per user, with the latter their most popular plan. Some users.

Pricing 78

Pricing Online Ordering Customer Service Small Business 78

Modern Restaurant Management

DECEMBER 6, 2021

Customers can also be more hesitant to dine out as their everyday expenses are going up. Revisit your cost analysis : Take for example ranch dressing, is it less expensive to make your own or buy it from a larger distributor? Inflation can cause an increase in costs for those in the restaurant industry.

Loyalty Program 197

Loyalty Program Insurance Website Management Customer Experience 197

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 312

Guest Recovery Kitchen Safety Customer Service Food Safety 312

Modern Restaurant Management

FEBRUARY 27, 2023

While most restaurant operators will seek outside funding to get the second location running, it still takes time for a unit to become profitable once the doors open. Some might break-even within the first three months while others claim it could take a year or even more. Use creativity to market a restaurant on a limited budget.

Cash Management 189

Cash Management Point of Sale Inventory Email Marketing 189

The Restaurant Times

APRIL 25, 2021

When we talk about restaurant marketing and promotion, most people think of discounts, coupons, and special offers, such as the classic buy-one-get-free deals. For one, offering special deals and discounts can be costly. Scroll down to take a look at the top special restaurant promotion ideas to spike your sales in no time.

Specials 52

Specials Sports Fine Dining Email Marketing 52

Modern Restaurant Management

OCTOBER 6, 2022

Since most happy hours take place during the week, you can use them as an opportunity to draw in people who might not normally come out to your establishment. Make a Special Menu, Don't Include Everyday Things. Don't forget that the happy hour crowd is a price-sensitive bunch. Load Up the Menu With Shareables.

Loyalty Program 203

Loyalty Program Social Media Point of Sale Customer Experience 203

Modern Restaurant Management

JUNE 22, 2022

There isn't one dramatic one that sticks out, but I can say that we have learned from every one of them and moved on. I believe it you don't have mistakes, or things that didn't work out, you aren't taking enough risks or trying new things. Too numerous to mention.

Seasonal Menu 189

Seasonal Menu Food Truck Consumer Goods Customer Experience 189

Culinary Cues

NOVEMBER 6, 2022

Whenever I take the time to pause and reflect on my time working in restaurants and participating in restaurant experiences, I tend to categorize them as wow experiences, surprising experiences, and special experiences. She is hand forming meatballs and rolling out linguini, tortellini, and ravioli.

Food Truck 397

Food Truck Customer Service Customer Experience Food Supply 397