Customer Experience Customer Service Pricing 
Culinary Cues
SEPTEMBER 30, 2024
From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. This is, after all, how you would approach any other expense – the exchange of money for a product or service. That’s 21 meals for two people over seven days.
Culinary Cues
MAY 12, 2022
We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. How do we continue to market wines at $20 a glass or cocktails in the same price category?
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7 Shifts
NOVEMBER 24, 2024
Just like a well-crafted mission statement will help guide your business decisions, identifying and understanding your target customers and competitors through restaurant market research will give your business a competitive edge. Do you want to find out which food items your customers love the most? With the 4.5% With the 4.5%
Culinary Cues
JULY 22, 2021
Restaurants are open, and customers who have been prisoners of the pandemic are anxiously coming out of their shells and flooding to restaurants that are ill equipped to deal with the surge. As challenged as restaurants are right now, there must be an all-out effort to demonstrate value and to provide a positive experience.
Modern Restaurant Management
APRIL 17, 2024
Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.
Culinary Cues
JANUARY 23, 2021
How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.
7 Shifts
AUGUST 26, 2019
"Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right duration."— From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. But how do restaurants increase revenue?
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