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What Does 86 Mean? Definition, History and More

7 Shifts

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. What does 86 mean?

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Food Cost Percentage: Definition, Calculation, And Optimization

Sling

Food Cost Percentage: Definition. At its most basic, food cost percentage is the total cost of the ingredients your restaurant uses to create each menu item compared to the total food sales over a specific period of time (e.g., You could also perform this calculation for each menu item (e.g., 1) Tweak Your Menu Pricing.

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Restaurant Operations Management: Definition, Duties, and Use Cases  

Apicbase

First, let’s look at the definition of restaurant operations management. This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Whatever it takes to make your menu more appealing and more profitable.

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Restaurant Operations Management: Definition, Duties, and Use Cases  

Apicbase

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

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Contingent Worker: Definition, Benefits, And Management

Sling

Seasonal workers and some interns are classified as official employees for tax and payroll purposes. For example, instead of taking the time and expense to train a unique skill — such as HTML programming or menu engineering — in an existing employee, your business can hire a contract worker to get the job done on an as-needed basis.

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MR. MIYAGI WAS CORRECT

Culinary Cues

So, here you are – a young first year cook or maybe a freshman culinary student; a seasoned line or banquet cook, or maybe even a newly appointed sous chef in a property. The expeditor (sometimes the sous chef or even a seasoned dining room captain) is the conductor of the orchestra. You want more! Wax on, wax off.

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5 Tips for Revamping your Menu

Restaurant Engine

Meticulously go through your menu on a regular basis to refine it regularly. Your menu is a great starting point to refresh your restaurant and excite your customers. Take your menu to a new level by changing things up to really maximize your sales. To help you, here are five tips for revamping your menu. #1:

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