Food Order Pricing Specials 
ChowNow
MARCH 27, 2025
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Set prices too low, and youre leaving money on the table. Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position.
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?
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Modern Restaurant Management
JANUARY 14, 2025
Amid these potential disruptions, operators need a fresh approach to managing food costs. But it goes beyond figuring out how to source the freshest ingredients at the best price. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 percent annually.
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.
Modern Restaurant Management
MARCH 15, 2023
Dynamic pricing would add friction to the guest experience, according to Capterra’s 2023 Dynamic Pricing in Restaurants. Sixty-five percent of consumers say dynamic pricing would make the decision of where and when to eat more difficult; 63 percent say it would make it harder to budget their restaurant spending.
Modern Restaurant Management
SEPTEMBER 9, 2021
Good words sell food. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Purchasing of Foods.
Modern Restaurant Management
NOVEMBER 15, 2022
Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.
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