Culinary Cues

MARCH 10, 2025

How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.

Hotels 316

Hotels Fine Dining Seasonal Menu Healthcare 316

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MARCH 21, 2025

Every order placed at a kiosk generates valuable data, allowing restaurants to better understand customer preferences, forecast demand, and optimize menu offerings. Digital menus and smart signage. Printed menus can quickly become outdated, forcing restaurants to reprint every time a seasonal dish is introduced or prices change.

Technology 221

Technology Front of House Customer Service Back of House 221

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 7, 2025

The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. You can increase revenue. Give customers a more memorable experience.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

ChowNow

MARCH 20, 2025

Instead of constantly playing defence with menu updates, imagine a centralized system that allows you to make menu changes instantly across every delivery app and direct ordering platform. What is Menu Management Software? Think of menu management software as the control center for all your restaurants menus.

Menu 195

Menu Management Management Online Ordering 195

ChowNow

MARCH 27, 2025

Restaurants can optimize their menu by highlighting delivery-friendly items, improve kitchen workflows through better station organization, and track prep times to identify bottlenecks. Seasonality: Demand can fluctuate based on the time of yearfor example, colder months often see more delivery orders because diners dont want to leave home.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. This means budgeting, tracking expenses like food and labor, and adjusting pricing to balance profitability with customer appeal.

Operations 195

Operations Management Management Front of House 195

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 412

Food Seasonal Menu Waste Point of Sale 412

Modern Restaurant Management

MAY 26, 2022

Since we can’t get away from rising prices and supply chain bottlenecks, we can look for new approaches that can help manage the impact. Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. When is the season for the produce I want to work with?

Management 457

Management Management Webinar Seasonal Menu 457

ChowNow

FEBRUARY 13, 2025

Do you lose money due to food waste? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Real-Time Data & Analytics : Track sales trends, top-selling menu items, and peak business hours to make informed decisions. Identify your biggest pain points.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

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

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 370

Food Seasonal Menu Inventory Pricing 370

Lavu

MARCH 17, 2025

With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits. Lets dive in! Whole Wheat Bun $0.30

Food 78

Food Waste Inventory Seasonal Menu 78

ChowNow

MARCH 28, 2025

These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. Inventory management and demand forecasting Running out of key ingredientsor over-ordering and wasting themis one of the fastest ways to lose money.

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

7 Shifts

JULY 12, 2024

Compare different policies and choose one that offers good coverage at a reasonable price. Train your staff to use ingredients efficiently and plan your menu to minimize waste. Customers sit down, order from a menu, and are served by waitstaff. At the same time, they can charge premium prices for customized services.

Food Truck 397

Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

JULY 15, 2021

That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks. Too-large portions contribute to food waste and cut into your profit margins.

Front of House 450

Front of House Back of House Seasonal Menu Food Order 450

The Rail

JANUARY 28, 2025

Food prices continue rising at grocery stores and through suppliers, while staffing gaps and shifting guest preferences add extra pressure to already thin margins. For instance, restaurant operators who track ingredient usage patterns and implement precise portion controls see significant reductions in food waste.

Cash Management 130

Cash Management Loyalty Program Inventory Waste 130

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. The first gusto!

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Lavu

MARCH 13, 2025

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

Lavu

MARCH 28, 2025

By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Heres why recipe costing integration matters: Real-time tracking : Automatically updates ingredient costs and inventory levels to reduce waste and improve accuracy.

Menu 78

Menu POS Inventory Seasonal Menu 78

Lavu

NOVEMBER 30, 2024

Proper cost tracking helps you set profitable menu prices, cut expenses, and manage inventory efficiently. Here’s how: Why it matters : Control spending, maintain profit margins, and adjust to price changes. How to track costs : Use tools like POS systems to record prices, calculate recipe costs, and update data regularly.

Seasonal Menu 78

Seasonal Menu Waste Inventory Cash Management 78

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. Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Why Should You Conduct a Restaurant Forecast?

Seasonal Menu 370

Seasonal Menu Point of Sale Inventory Food Supply 370

Modern Restaurant Management

NOVEMBER 30, 2023

Streamlining Inventory and Menu Studies show that restaurants waste an average of four percent to 10 percent of all the inventory they purchase. For instance, if table turnover rates are lagging, it might be time to train staff for faster service or tweak the menu for speedier dish preparation.

POS 324

POS Operations Loyalty Program Seasonal Menu 324

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

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales. Keep reading.

Design 78

Design Menu Seasonal Menu Point of Sale 78

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. CGA’s BeverageTrak solution combines powerful datasets to provide an ultra-granular view of how brands and categories are being consumed, when and at what price.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

AUGUST 19, 2024

The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. Food waste is another concern regarding sustainability in restaurants. By producing the food themselves, restaurants have new options available to them to control food waste. As for excess?

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Lavu

NOVEMBER 29, 2024

Here’s what you can achieve with these tools: Track Performance : Identify which menu items are popular and profitable. Analyze Trends : Spot seasonal patterns and customer preferences. Improve Margins : Monitor contribution margins to adjust pricing effectively. This real-time data supports quick decisions for menu changes.

Menu 78

Menu Seasonal Menu POS Inventory 78

Modern Restaurant Management

DECEMBER 10, 2019

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). Forecasting can help you set the appropriate budget, taking seasonality into account.

Cash Management 312

Cash Management Seasonal Menu Social Media Small Business 312

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 474

2024 2023 Food Order 2013 474

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

SpotOn

MARCH 21, 2025

Menu pricing is a delicate dance. Just when you've found the ideal menu item price, the cost of eggs skyrockets and you're back to square one. To make up for these prime costs, most restaurants add a "markup" to their menu prices. Food cost percentage pricing strategy 1.

Pricing 52

Pricing Menu Point of Sale Seasonal Menu 52

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Lavu

FEBRUARY 28, 2025

Here’s what you need to know: Sales Reports : Track revenue, peak hours, product performance, and staff contributions to refine pricing, menu, and staffing. Product Mix Reports : Identify bestsellers and underperforming items to optimize your menu and reduce waste.

POS 78

POS Point of Sale Inventory Cash Management 78

SpotOn

OCTOBER 28, 2024

While bars sell alcoholic drinks, a high-margin menu item, crafting a profitable bar menu is paramount. Through menu engineering and reporting from your bar POS system , you can determine what's selling and what's not. Next, it's time for a menu refresh. Pizza Pizza is a crowd-pleaser. Bacon, eggs, and.

Bar 98

Bar Seasonal Menu Online Ordering Food Order 98