EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

Sustainability 122

Sustainability Sourcing Consumer Goods Seasonal Menu 122

7 Shifts

JULY 25, 2024

Profitability remains a challenge for many restaurants, especially with prices for ingredients and labor going up. Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can sell it or can it for the off season.

Food Supply 177

Food Supply Seasonal Menu Compost Sustainability 177

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 409

Guest Recovery Seasonal Menu Presentation Customer Experience 409

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. titled Pricing Strategies Driving Restaurant Visits in 2024.

Food Truck 100

Food Truck Fast Casual 2024 Food 100

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. This is a restaurant world that is not sustainable.

Dine-in 424

Dine-in Small Business Seasonal Menu Café 424

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

Leadership 203

Leadership Small Business Customer Experience Hospitality 203

Perfect Daily Grind

FEBRUARY 28, 2023

Although stock rotation can be challenging, there are several ways in which roasters can do this effectively, sustainably, and profitably. When roasters sell a previous harvest of a particular coffee to customers and then buy a new harvest which currently isn’t on their menu. Read on for more of his insight.

Cash Management 196

Cash Management Seasonal Menu Inventory Management 196

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Building strong relationships with suppliers can lead to more favorable pricing and terms.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Open for Business

SEPTEMBER 2, 2024

It’s an all-important metric that influences everything from menu pricing to operational decisions and beyond. Is there a seasonal pattern? Measure the impact of changes: Did that new menu item boost your profits? Shop around for the best ingredient prices without sacrificing quality.

Point of Sale 78

Point of Sale Seasonal Menu Customer Service Inventory 78

Open for Business

NOVEMBER 4, 2024

Don’t forget to scrutinize your menu pricing. If ingredient costs have gone up (and let’s face it, they probably have), your prices may need to follow suit. Buying in bulk or committing to regular orders often results in more favorable pricing. Take a good, hard look at your menu.

Food 78

Food Inventory Cash Management Food Order 78

Apicbase

MAY 21, 2024

Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. What is Menu Development?

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Modern Restaurant Management

MAY 9, 2023

And with a sustained uptick of restaurant spending – January 2023 was up 24 percent on the same month last year, according to the US Census Bureau – the conditions are ripe for flourishing. ” In a restaurant setting, personalization often lies in making informed menu recommendations – something automation excels at.

Mobile Ordering 177

Mobile Ordering Customer Experience Seasonal Menu Food Order 177

Apicbase

AUGUST 29, 2024

In this article, we explore the benefits of centralising inventory, optimising menu design, standardising staff training, and more. F&B management oversees kitchen operations, menu development, customer service, and finances. Menu planning Menu planning is a critical aspect of food and beverage management.

Beverage 52

Beverage Operations Management Management 52

Modern Restaurant Management

MARCH 11, 2020

While it makes sense not to leave money on the table, it can be overwhelming, to have to come up with a whole new menu in an attempt to increase revenue and take advantage of this trend. Review your menu carefully and add a symbol that denotes all your plant-based/vegan dishes already available. Seasonality. Sustainability.

Seasonal Menu 172

Seasonal Menu Compost Recycling 2018 172

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 147

2022 Compost Recycling White Paper 147

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations.

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! If you find the options are too expensive, ask fellow business owners if they’d be willing to purchase in bulk with you, so you can both enjoy a lower price. New menus = new customers.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development.

2022 148

2022 Food Supply Entertainment Hospitality 148

Culinary Cues

MARCH 30, 2020

[] EFFECTIVE MENUS: As the concept evolves there will be exciting opportunities for chefs to reimagine menus that work, menus that require fewer, well-compensated employees who still bring the talent and passion to the kitchen everyday. Let’s start from scratch and build a menu with these critical factors in mind.

Small Business 363

Small Business Food Supply Food Truck Healthcare 363

The Rail

JULY 5, 2024

More than simply serving delectable dishes, it also involves the coordination of a smooth operation that not only satisfies consumers but also guarantees sustainable profitability. All aspects of restaurant administration, including menu optimization , cost control, and revenue maximization, are critical to your bottom line.

Management 52

Management Management Loyalty Program Point of Sale 52

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line.

2024 189

2024 2023 Food Order 2013 189

Open for Business

OCTOBER 12, 2022

A restaurant menu is key to bringing guests in and keeping them around. On average, guests will spend only 109 seconds reading your menu, according to a Gallup poll. Creating a new menu or improving an existing one takes time. A good menu stays true to a restaurants’ concept and maximizes profit. Selecting menu items.

Menu 78

Menu Dietary Restrictions Seasonal Menu Design 78

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Spend time researching low rent prices with good location. Start with a small, focused menu featuring quality ingredients and hiring kind, skillful servers.

2020 335

2020 Hiring Cash Management Education 335

Black Box Intelligence

MAY 24, 2023

Restaurant customer trends change, food and supply prices fluctuate, and new competitors pop up every day. So identifying and focusing on ways to boost your customers’ price/value perception will inevitably boost your sales and traffic without you having to make adjustments on menu pricing or labor costs.

Email Marketing 98

Email Marketing Social Media Customer Experience Coupons 98

Modern Restaurant Management

OCTOBER 2, 2023

While it’s still necessary to take full inventories on a regular cadence, for the sake of calculating food waste, doing a quick inventory of the top items is a lot faster than running through everything on the menu. With an effective RMS, the scourge of food waste can be calculated as theoretical usage vs. actual usage.

Waste 186

Waste Technology Food Inventory 186

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

Definition 52

Definition Operations Management Management 52

Future Food

SEPTEMBER 6, 2023

Highlighting the Challenge While not all cost of living pressures affect the consumer segments in the same way, the current range and depth of cost pressures across the Australian economy has started to make an impact on F&B spend, eating out and sustainability of F&B businesses.

Hospitality 78

Hospitality Loyalty Program Retail Food 78

Future Food

SEPTEMBER 4, 2023

Highlighting the Challenge While not all cost of living pressures affect the consumer segments in the same way, the current range and depth of cost pressures across the Australian economy has started to make an impact on F&B spend, eating out and sustainability of F&B businesses.

Hospitality 78

Hospitality Loyalty Program Food Fast Casual 78

Apicbase

FEBRUARY 8, 2024

This strategic orchestration extends to menu planning, pricing, inventory management, health and safety protocols, and the testing and implementation of new technology. Menu Engineering Menu engineering is the practice of strategically crafting and optimising your menu to maximise profitability and customer satisfaction.

Definition 52

Definition Operations Management Management 52

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Service Excellence at every price point. B) Many F&B venues have menus that over-promise, over-price and under-deliver. The Environment 22.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Mad Mobile

MARCH 1, 2024

High-quality menu imagery per dish In the age of digital dining, restaurant tablets offer a tantalizing upgrade to traditional menus with their ability to showcase high-quality imagery for each dish. Dynamic pricing strategies Most restaurants and bars use digital menus because of their flexibility.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

EATER

OCTOBER 1, 2024

Most notably, chefs like Matthew Cooper, Rob Nelson, and Case Dighero have earned national recognition as ambassadors of High South cuisine , which champions local farmers and culinary sustainability. Cooper is committed to crafting gluten-free menus with seasonal ingredients. It quickly set the standard for High South cuisine.

2011 99

2011 Food Truck Hotels Seasonal Menu 99

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! If you find the options are too expensive, ask fellow business owners if they’d be willing to purchase in bulk with you, so you can both enjoy a lower price. New menus = new customers.

Waste 221

Waste Food Supply Seasonal Menu Equipment 221

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. Consumers are realizing it’s a delicious wine with a good price point. Loyalty will continue to get more personal and less transactional.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

EATER

OCTOBER 28, 2022

short Vancouver’s old(er) guard of fine dining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. No Vancouver restaurants achieved two- or three-star ratings.

Fine Dining 103

Fine Dining Casual Back of House Social Media 103