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How to Calculate and Improve Your Bar’s Profit Margin

7 Shifts

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.

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Boost Your Restaurant Business with Five Local Marketing Tips

Modern Restaurant Management

This is because you can expect lower prices due to the smaller distance between you and the businesses providing your goods. You can also expect fresher and higher quality merchandise because the food won’t have to stay in transit for long. Ensure that both your businesses market the fact of your partnership.

Marketing 568
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7 key restaurant revenue streams to prioritize in 2024

7 Shifts

Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities.

2024 243
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Leveraging Relationships to Build a Better Bar Program

Goliath Consulting

Almost every restaurant with liquor on the menu has their share of creatively named house cocktails and luring drink specials, but is your restaurant making the most of its beverage program? These are the specials that your sales rep will inform you of as the incentives arise and work mutually to the restaurant and distributor’s advantages.

Bar 250
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2024 Outlook: Restaurant Trends and Challenges, Part One

Modern Restaurant Management

On Menu Ingredients We predict the rise of “bougie” ingredients like caviar, lobster and truffle popping up at restaurants at more affordable prices and in more casual settings like fast casuals and QSRs. General liability claims are not likely to fade any time soon, either.

2024 493
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How I Got My Job: Designing NYC’s Coolest Restaurant Merch and Food Labels

EATER

My designs range from branding (logos, menus, merchandise) to physical assets (wallpapers, lighting, and events) to digital assets (social media, emails). I found it hard to price my work or services fairly. What is special about it? The second part of my job is design. This involves a lot of drawing, sketching, and Adobe.

Design 300
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The Leftovers

EATER

In an era of inflation and higher food costs, the app also touts the fact that it helps customers to buy food at a third of the cost of retail price. For my first pickup, I selected El Mana’s Bakery in Koreatown, which specializes in Salvadoran pan dulce, which I had never tried before. hours after the morning doughnut rush.

Waste 340