Food Order Menu Specials 
Modern Restaurant Management
MARCH 11, 2025
Special events have become a big reason for going out, making unique dining experiences more important than ever. Special events have become a big reason for going out, making unique dining experiences more important than ever. While the ways we order and dine may have changed, the reasons people choose a restaurant haven’t.
Modern Restaurant Management
JANUARY 14, 2025
Amid these potential disruptions, operators need a fresh approach to managing food costs. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 To keep food costs under control, real-time insights are key. percent annually. Think of it as an adaptable tool.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
JANUARY 27, 2021
Create a Special Menu. Design a prix fixe or specials menu that’s festive for the holiday. Customers are looking for something to celebrate and be excited for, so making your menu reflect this will help mark the day and add to the specialness. Why not offer your specials for the weekend or a week?
Modern Restaurant Management
JANUARY 21, 2025
Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price? How can you avoid rising prices on egg-focused menu items?
ChowNow
FEBRUARY 7, 2025
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. For example, lets say you have 50 orders in a day that total $2,000 in revenueall you need to do is divide the total revenue by how many orders you have for the day.
ChowNow
MARCH 27, 2025
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Set prices too low, and youre leaving money on the table.
Modern Restaurant Management
MARCH 11, 2025
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." The pandemic made speed, accuracy, and seamless ordering non-negotiable.
Expert insights. Personalized for you.
471 
Let's personalize your content