Modern Restaurant Management

NOVEMBER 25, 2024

Faced with rising labor costs and increasingly price-sensitive customers, restaurant brands are exploring new ways to balance profitability with consumer expectations. One of the most debated strategies is dynamic pricing, which adjusts based on demand and other variables. They were asked to place an order from an online restaurant.

Pricing 178

Pricing 2025 Fast Casual Food 178

Modern Restaurant Management

OCTOBER 9, 2023

The data also supports what RMS has been advising: pricing must be strategic. Insights from transactional POS data specific to locations and customer segments can help operators assess where item sensitivities are low or high, indicating which items might have further pricing opportunities and which don’t.

Pricing 193

Pricing 2023 2022 2019 193

Modern Restaurant Management

MARCH 12, 2024

To reduce menu confusion and minimize price sensitivity, Ori’Zaba’s Scratch Mexican Grill recently rolled-out a rengineered and easier-to-read menu. The Ori’Zaba team told Modern Restaurant Management (MRM) magazine they watched people walk in and have a physical reaction to the three pricing tiers.

Menu 179

Menu 2001 Franchise Franchising 179

7 Shifts

NOVEMBER 24, 2024

Gathering and analyzing data lets you tailor your menus, services, and overall atmosphere to better meet diners' needs. Aside from improving restaurant customer experience , market research also helps you make informed decisions about location, pricing, and marketing strategies. Decide how you will measure the success of your research.

Marketing 370

Marketing Social Media SEO Customer Service 370

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. A menu should thus be designed and priced to make those items seem essential.

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

7 Shifts

AUGUST 7, 2024

Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? It is affected by seasonality, market prices, and even pop culture. Table of Contents What is it?

Food 363

Food Seasonal Menu Inventory Pricing 363

Modern Restaurant Management

NOVEMBER 7, 2022

Striking a balance between value and price. As inflation continues to pummel businesses and consumers, QSRs are searching for ways to make their menus work harder. Is it possible to strike a balance between value and price to satisfy both parties? Have We Hit a Price Ceiling? Putting Value Back on the Menu.

Pricing 203

Pricing Loyalty Program Point of Sale 2023 203

Culinary Cues

JANUARY 23, 2021

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). SP = $26.00 (A price that guests would be more willing to swallow).

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. The menu is oftentimes a statement by the chef; a statement of his or her beliefs, likes and dislikes, and experiences. This menu is who I am.” Again, the vetting of chef candidates is critical.

Hiring 405

Hiring Training Pricing Leadership 405

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. This number is essential because it helps you determine the price of your food and beverages.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

7 Shifts

JUNE 4, 2021

Ideal menu price. To put it simply, your cost of goods sold is how much it costs you to produce a menu item. As you add together all of your menu items, you can determine the total cost of everything (to you) that you sell to your guests. It also plays a key factor in pricing your menu. Check Average.

Point of Sale 416

Point of Sale Inventory Employee Relations Customer Service 416

7 Shifts

SEPTEMBER 7, 2021

Has the price of going to a restaurant increased? We found a 14% increase in the total price on a receipt. Either diners have switched to ordering the more expensive items off the menu, or we're seeing very strong inflation of prices on menus. Make small menu price adjustments. Streamline your menu.

Tip Distribution 370

Tip Distribution 2021 2019 Cash Management 370

Modern Restaurant Management

JUNE 21, 2023

Not all menu items are created equal, nor do they contribute the same profit to the bottom line. To take advantage of everything a menu has to offer, operators can use menu engineering, a technique that consists of analyzing each item’s contribution to the profit against how often it is purchased.

Menu 180

Menu Influencer Design Food Order 180

Modern Restaurant Management

AUGUST 2, 2023

Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering. Far from just a list of dishes, a well-engineered menu is a powerful tool that can significantly increase a restaurant's efficiency and profitability.

Menu 167

Menu Cash Management Seasonal Menu Influencer 167

Modern Restaurant Management

MAY 13, 2024

The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu. Thirty-one percent said they get faster overall service, 25 percent cited shorter lines and 23 percent liked exploring the menu at their own pace. The top reasons?

Pricing 197

Pricing Loyalty Program Mobile Ordering Customer Service 197

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. Engineer your menu for sales and profits.

Management 408

Management Management Airlines Customer Service 408

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. Smart buying means to look at quantity discounts when available, buying generic brands when quality still meets your standards, and shopping several vendors with quality and price in mind.

Food 395

Food Seasonal Menu Waste Point of Sale 395

Culinary Cues

JULY 22, 2021

The food didn’t seem as exciting or well-prepared, the server was less familiar with the menu than they had expected, their orders took forever, the ambience of the dining room seemed a bit off, staff seemed stressed and disconnected, prices were way too high, and many people were still nervous about being in a public place without a mask.

Guest Recovery 449

Guest Recovery Uniforms Point of Sale Customer Experience 449

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. More often than not – the success of your restaurant begins with effective menu planning, proper pricing, and consistent execution. The more often you budget and measure the better you will get at it.

Cash Management 379

Cash Management Social Media Restaurant Law Communication 379

Culinary Cues

MAY 4, 2021

This is a time when customers are listened to and restaurants acknowledge that service, convenience, consistency, experiences, and value equate to the formula for success regardless of the type of restaurant, product, or price range. This is a time to start fresh.

Customer Service 490

Customer Service Customer Experience Training Pricing 490

7 Shifts

JULY 16, 2021

Create a Menu. You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! This includes but is not limited to your equipment, permits, menu, and marketing. Expected menu prices. Create a Menu.

License 459

License Hiring Equipment Small Business 459

Culinary Cues

JULY 15, 2022

We have all felt the pain at the store following a frost in California, a hurricane in the Southeast, or droughts in the Midwest. [] ADDICTION TO CHEAP FOOD: Mass produced convenience foods that are low in nutritional value, and high in calories, fat, and sodium, but low in price, have become the staple in many American family diets.

Food Supply 390

Food Supply Food Truck Consumer Goods 2000 390

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) If this is your M.O.

2021 467

2021 Social Media Kitchen Safety Restaurant Law 467

7 Shifts

DECEMBER 18, 2019

Create a fixed-price ‘Mix and Match’ menu with soups, salads, and sandwiches for customers to choose from. (If If you’re stuck on how to price, $9.95 Pop a promotional banner at the top of your lunch menu to catch diners’ eyes when they’re hungry but in a rush. is a common one.) Bonus points for free delivery!

Specials 362

Specials Food Truck Seasonal Menu Social Media 362

Culinary Cues

APRIL 15, 2023

Here’s the kicker: It cost each restaurant $900 to participate in the week (I guess to cover town wide promotion expenses) and every restaurant must agree to deep discount pricing for guests. There is no cache of money to turn to, and the prices we charge are not based on greed, but necessity. We would love that.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Quality and price are not always synonymous. But I wonder – is this true? Is it worth it!

Employee Relations 415

Employee Relations Sports Pricing Hiring 415

7 Shifts

APRIL 3, 2020

The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu. Plus, if you focus on your high-ticket items that are the most-profitable from your regular menu, you can maximize the profits you’re getting from delivery.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

7 Shifts

AUGUST 18, 2024

This document will outline your bar's concept, menu, marketing strategy, and financial projections. Choosing Your Concept & Bar Type Defining your concept Your concept is the main idea or theme and includes service style, cuisine, menu, and music. Pricing should match your target market and theme. Keep it simple.

Bar 370

Bar License Email Marketing Customer Service 370

Culinary Cues

AUGUST 28, 2020

Whether it’s menu, special events, feature nights, or catchy pricing packages – do something that keeps people guessing and returning to your social media posts for more news. Every few weeks add another twist to what you do – keep it exciting. Hold on to what works, but don’t let uncertain times keep you from being innovative.

Social Media 442

Social Media Communication Loyalty Program Training 442

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies. Keep in mind that certain drinks can be priced higher due to their popularity or unique ingredients.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

7 Shifts

AUGUST 6, 2021

Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. It's a disruptive experience for guests who need to take time to review the menu all over again and decide on a dish they might not enjoy as much. Get granular.

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Restaurant Business

DECEMBER 4, 2024

The fast-casual chain has held back on pricing in most regions while focusing on consistent portion sizes. But to address rising inflation, it raised menu prices about 2%.

Pricing 111

Pricing Fast Casual Menu Casual 111

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. You’ll get detailed daily reports on price changes and even price forecasting. You can then use this information to adjust your menu, make purchasing decisions, or change your pricing.

Management 397

Management Management Email Marketing Point of Sale 397

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. Your customers will rave, and you can raise your prices to cover the difference. Bread doesn’t try to out-perform the center of plate or negotiate to take over the verbiage on a menu, but it is the hitmaker. Bread is the same way.

Food Truck 471

Food Truck Customer Experience Food Supply Take-out 471

7 Shifts

AUGUST 18, 2024

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Prime cost does not include equipment and supplies, utilities, menu design, signage, decor or any other costs unrelated to the production of your product. Why is Food Cost Important?

License 370

License Equipment POS Food Supply 370

7 Shifts

APRIL 25, 2022

Your restaurant likely does regular menu engineering and analysis to keep your offerings unique, but how often do you do this by location? Knowing the profit margins for each item and menu section helps each restaurant price items accurately, but knowing the profit margins for each location does much more.

Operations 370

Operations Point of Sale Inventory Restaurant Law 370