Culinary Cues
SEPTEMBER 30, 2024
Of course, running a restaurant is difficult, wholesale prices of ingredients have risen dramatically since the pandemic, labor costs are out of control, and landlords have no mercy when it comes to establishing lease arrangements. Here are some thoughts: PRODUCT: Take a hard look at your menu.
Sculpture Hospitality
OCTOBER 24, 2023
Creating an enticing menu is an art form. But, as restaurant owners and operators, it’s important that you don’t overlook another equally crucial aspect of menu creation and that is pricing.
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Modern Restaurant Management
MARCH 2, 2022
Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Department of Labor reported an inflation rate of 7.5
Modern Restaurant Management
MAY 29, 2024
"Restaurants thinking about implementing surge pricing need to balance the revenue upside with the potential brand backlash," says Savneet Singh, CEO of PAR Technology. "While Modern Restaurant Management (MRM) magazine asked Singh to elaborate on his views on where the pricing model is headed in the QSR landscape.
Culinary Cues
MAY 12, 2022
Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts?
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.
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.
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