Culinary Cues
JANUARY 26, 2025
Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50 50 per egg. A dollar for a great source of protein on a plate is still a pretty good deal.
Modern Restaurant Management
AUGUST 19, 2020
For BevAlc buyers, price point as a function of quality, although always important, will become crucial over the coming months and years. Finding the right balance of what local guests want, at the maximum price point and minimal cost could be the difference between surviving and closing the doors. The first important factor is margin.
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Modern Restaurant Management
DECEMBER 31, 2024
High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.
Modern Restaurant Management
OCTOBER 12, 2022
Sell tickets for a small price to either use as party profit or to put towards a good cause (the latter could incentivize people even more). Make your Halloween party one that’s highly anticipated by advertising a special prize (like a free round of spooky shots, a giftcard, free merch, a dessert, etc.) Set the Mood.
Goliath Consulting
DECEMBER 29, 2020
The Neo-Traditionalist Anna de Codorníu Cava – Blanc de Blancs ($) Cava, the traditional Spanish sparkling wine, is on the rise and brings the best of old-world flavors and methodology at a price the everyday consumer can celebrate. Hailing from Catalonia, Spain, Cava is one of the most Champagne-like sparkling wines on the market.
Modern Restaurant Management
JANUARY 31, 2025
The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.
EATER
DECEMBER 21, 2022
For chef Preeti Mistry, who helped conceptualize the series with J Vineyards, developing Shifting the Lens was a way to center chefs of color who put their values and politics at the forefront of their work, but who may not have their own restaurant at which to showcase their talents.
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