Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Check references carefully and run quick trials.

Management 148

Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

FEBRUARY 15, 2021

Again, in most cases, revenue for restaurants is derived by establishing a retail price for commodities listed on a menu of options. Standard industry practices for pricing a menu generally fall into the following three categories: 1. Method 1 was my “Dunvilla” approach toward pricing my first menu.

Management 448

Management Management Point of Sale Seasonal Menu 448

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? This is commonly referred to as a percentage. The cost of food and beverages is a bit of a moving target.

Food 370

Food Seasonal Menu Inventory Pricing 370

EATER

MAY 12, 2022

The menu at Ticonderoga Club in Atlanta | Sasso & Co. The menu cover at Manhatta in New York City. “I I thought that was a brilliant idea because I hate when I get a coupe,” said designer Amy Morris of the Morris Project, who recently created the illustrated menus and more for Danny Meyer’s revamped bistro Manhatta.

Menu 263

Menu Seasonal Menu Back of House Customer Experience 263

Culinary Cues

OCTOBER 24, 2022

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.

Seasonal Menu 329

Seasonal Menu Front of House Presentation Menu 329

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 416

Guest Recovery Seasonal Menu Presentation Customer Experience 416

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

7 Shifts

OCTOBER 22, 2021

That's where proper holiday work scheduling comes into play — and with the right combination of tools, organization, and communication, restaurants and their teams will soar through the holiday season with more ease than Santa on his sleigh. Table of Contents. Need a Holiday Work Schedule? Gathering Employee Availability & Feedback.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs.

Travel 224

Travel Social Media Seasonal Menu 2024 224

Modern Restaurant Management

DECEMBER 10, 2019

You can also refer to this guide to learn more about managing cash flow. You can also minimize the heightened cash flow pressures of the peak season. There are various reasons for fluctuating payroll: Seasonality, high staff turnover, and varying hourly rates (depending on experience).

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

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. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

The Rail

NOVEMBER 11, 2024

Transform Your Menu with Organic Choices Embracing organic ingredients is a smart way to make your restaurant more eco-friendly. Take this rewarding step today and recreate your menu with organic ingredients to contribute to a healthier ecosystem.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

The Rail

MARCH 17, 2023

Type 1, which is often diagnosed in early childhood, refers to the body’s inability to produce insulin, the primary hormone needed to metabolize glucose. Gestational diabetes refers to chronically elevated glucose levels related to pregnancy and it frequently resolves after childbirth. There are three principal types of the disease.

Seasonal Menu 278

Seasonal Menu Customer Experience Reference Dine-in 278

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. The fully cooked product heats quickly, enabling c-store operators to easily add bacon to a host of their menu options.

Marketing 221

Marketing Loyalty Program 2025 2024 221

Modern Restaurant Management

OCTOBER 19, 2022

Between holiday get-togethers, end-of-year corporate gatherings and dinners with loved ones from out of town, it’s essential for restaurant brands to pay attention to their online visibility to maximize the season ahead. The position of a result on the SERP is referred to as its ranking.

SEO 474

SEO Social Media Website Management Online Ordering 474

Modern Restaurant Management

FEBRUARY 2, 2023

This Super Bowl season, your plays should showcase accurate forecasting, efficient ordering, and menus engineered to earn cheers from both teams. With a solid reference point, you will come closer to landing in the end zone (without going over!) They may find their way onto your menu forever. Sell chicken wings.

Menu 221

Menu Point of Sale Seasonal Menu Food Order 221

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Steps to calculate costs : Determine unit costs, account for waste, and break down menu item costs. Improve profits : Analyze cost data to refine menu design, negotiate better supplier deals, and reduce waste. Sauce : $0.32

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. .” Biscuit Belly Signs First Multi-Unit Deals.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. No one ever left the restaurant still hungry. Bofinger – what’s your secret ingredient?

White Paper 351

White Paper Hospitality Fine Dining Reference 351

Culinary Cues

MARCH 9, 2021

It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others. Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes.

Presentation 415

Presentation Fine Dining Seasonal Menu Design 415

Goliath Consulting

OCTOBER 19, 2020

This flexibility will key as the cold season approaches (6). A big part of the trend of automation for customers will revolve around new payment and menu alternatives. This is now the new norm, and we know that some of these changes are here to stay. link] [link] [link] [link] [link] [link] [link] [link] [link] [link] [link].

2021 339

2021 Point of Sale Food Safety Kitchen Safety 339

Goliath Consulting

SEPTEMBER 30, 2019

Fall themed menus seem to crop up earlier each year¹, what with Dunkin’s launching their pumpkin and apple cider flavors on August 21, and Starbucks heralding the start of Fall with its pumpkin spice latte and other array of seasonal desserts on August 27th, weeks before the official start of the season. References: 1.

Menu 150

Menu Seasonal Menu Food Supply Consumer Goods 150

Modern Restaurant Management

MAY 27, 2020

” Menu Anywhere. Zuppler launched Menu Anywhere On-Premise Contactless Ordering on the Zuppler “Menu Anywhere” Platform. Srinivasan continued, “Menu Anywhere On Premise is scalable, can be adapted to different vertical markets and can operate in many environments. ” Touchless Menu Tech.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

7 Shifts

SEPTEMBER 6, 2024

The cost of goods sold (COGS) is a restaurant metric that shows you the cost of all ingredients used to prepare a menu item, including the food, beverage costs, and other direct expenses. COGS can be expressed as a percentage of your sales, often referred to as the COGS ratio. What is cost of goods sold (COGS)?

2024 195

2024 Seasonal Menu Inventory Audits 195

Goliath Consulting

OCTOBER 27, 2020

Meanwhile, IFT listed Gochujang, Calabrian Chile, Shishito and Harissa as the top 4 trending foodservice seasonings. Globally inspired sauces and seasoning blends are trending right now,” said a report from FONA International, a global producer of food and beverage flavors (8). Reference: (1) [link]. (2) 2) [link]. (3)

Consumer Goods 389

Consumer Goods Email Marketing 2021 Food Supply 389

EATER

OCTOBER 1, 2024

Sporting the home team colors, Alex Martin, a human resources professional and a KC Current season ticket holder, and her parents, who were visiting from Texas, found their way to Joe’s Kansas City Bar-B-Q stand. We had the Chicken Z-Man,” Martin says, referring to the famed smoked meat sandwich. Kansas City Current pride on display.

Sports 263

Sports Food Seasonal Menu Recruiting 263

7 Shifts

OCTOBER 10, 2019

October has arrived, the leaves are falling, and spooky season has officially begun. With over 20% of restaurant staff reporting that Halloween is the busiest holiday at their restaurant, you shouldn’t shrug off the spooky season. Halloween Specials and Menu Ideas for Restaurants and Bars ?????

Specials 231

Specials Bar Seasonal Menu Events 231

SpotOn

FEBRUARY 26, 2025

Gross sales are used to identify trends, seasonal shifts, and the impact of marketing campaigns. Gross profit margin Gross profit margin measures how much money you have left over after COGS and is used to measure the profitability of your menu. This can also be referred to as operating costs. Occupancy costs.

Point of Sale 90

Point of Sale License Insurance POS 90

Goliath Consulting

AUGUST 21, 2021

Therefore, people are going to be wanting to try new food and drinks based on comfort and all of what makes the fall season. For casseroles, customers may appreciate seeing butternut squash soup, chicken pot pie casserole, or green bean casserole on the menu. References : [link]. Comfort Foods. Immunity Foods.

Beverage 333

Beverage 2021 Food Seasonal Menu 333

EATER

APRIL 30, 2024

But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Utilizing seasonal, traditional ingredients — mountain crabs, boba pearl-like mushrooms, sour forest mangoes, mole crickets — his sophisticated-yet-unpretentious dishes are upending stubborn perceptions. “I Chef Num at work. Chef Num and his team at work.

Seasonal Menu 304

Seasonal Menu Agriculture Food Order Take-out 304

7 Shifts

SEPTEMBER 19, 2019

Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. For example, you can strategically place your stars in certain areas of your menu to encourage customers to buy more of them. Or, you can turn your puzzles into popular dishes by lowering the price.

Management 284

Management Management 2019 Employee Relations 284

KaTom

JANUARY 23, 2020

How to Pronounce These 12 Menu Items. Whether you’re traveling abroad or enjoying the United States’ melting pot food culture, you’re bound to happen across menu items you can’t even recognize, much less pronounce. A seasoning of olive oil and salt enhances the contrasting flavors of each ingredient.

Menu 147

Menu Seasonal Menu Reference Food Order 147

EATER

JUNE 4, 2024

Critics were particularly smitten by de Ponfilly’s fresh, inventive dishes like thinly sliced raw cuttlefish seasoned with kumquat pesto or mussels topped with Perugina sausage in chipotle beurre blanc. Even its name means beautiful,” he adds, referring to the word “belle.” Soces The scene outside Soces.

Back of House 308

Back of House Bar Seasonal Menu 2002 308

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique.

Café 377

Café Front of House Point of Sale Back of House 377

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link].

Catering 248

Catering Point of Sale Delivery Customer Service 248

EATER

JULY 9, 2024

In early June, the X user Connor Downey reposted a photoset of an heirloom tomato, adding the caption “This tomato is so Loewe I can’t explain it” in reference to the luxury fashion brand behind the fancy tomato leaves candles. A savory take will soon hit the menu at the San Francisco Filipino restaurant Abacá.

Seasonal Menu 309

Seasonal Menu Social Media Reference Take-out 309