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How to Price Daily Dinner Specials for Best Results

Restaurant Engine

You want to price your daily dinner specials just right for repeat business. One of your diners’ favorite lines to hear from their server is, “Would you like to hear about our specials?”. You know that offering your customers specials is a terrific marketing tool. You must know exactly what those specials cost you to create.

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How Daily Lunch Specials Can Drive New Patrons

Restaurant Engine

Bring a new group of patrons to your restaurants with lunch specials. In this article, we look at how daily lunch specials can drive new patrons at your restaurant. It’s another revenue source that with some marketing and planning can help cover your expenses right into the dinner hour. Offer a Fixed Price Lunch Special.

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Buzzing About Bees and Sustainability

Modern Restaurant Management

"A menu special is great and fun and exciting but answering the ‘why’ behind it is what training centered around. The special cocktail for a cause initiative is a partnership with The Bee Cause Project to promote education and awareness for the planet’s pollinators.

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New 2D Barcodes Offer Easy Access to Dynamic Information for Food Traceability and More

Modern Restaurant Management

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Feeding Customers What They Want Some of the more successful restaurants today are offering their customers a clear window into their sourcing strategies.

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International Women’s Day Special: Here’s What Our Industry Leaders Have to Say  

The Restaurant Times

Chef Sambhavi’s culinary prowess is reflected in her innovative and dynamic approach to vegan cuisine, and her commitment to using locally sourced, clean ingredients extends to all her culinary endeavors. The post International Women’s Day Special: Here’s What Our Industry Leaders Have to Say appeared first on The Restaurant Times.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining.

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Dining Trends for 2024

Modern Restaurant Management

Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.

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