TweetFeed Wordpress Plugin by bytefrog.de

9 ways to maximize menu profitability

Too often, restaurant menus have catchy descriptions, gorgeous photos and an attractive layout, but are missing a key ingredient: They aren’t driving profitability.

Certainly, you should have a visually appealing menu that matches your restaurant’s brand. But beyond doing that well, it’s important to use the menu to your advantage financially.

By using [...]

5 key metrics to running a profitable restaurant

Running a restaurant is no easy feat. We can only act on what we know, and too many operators don’t know what they don’t know. To keep costs down while getting the most out of every hour, meal and cover, you need to know what drives important deliverables like repeat purchases, faster turn [...]

Suggested gratuities inch up to an 18-percent minimum

Is the 15-percent tip going away?

Among a growing number of restaurants that print a suggested gratuity on guest checks, it appears to be.

The trend was highlighted last week, after news emerged of a California Restaurant Association campaign being tested among restaurants in Palo Alto, Calif.

The goal is to raise awareness [...]

Assess your buys to manage food costs

Originally Posted by the National Restaurant Association Restaurant operators finally got some relief from increasing food costs in 2015, according to the National Restaurant Association’s 2016 Restaurant Industry Forecast. However, this was the first decline in wholesale food prices in six years, leaving overall food costs elevated. Try these strategies to boost your [...]

Ben E. Keith Company Acquires MenuMax

Fort Worth, Texas - Ben E. Keith Company has acquired MenuMax, a recipe and menu management software company that provides innovative solutions for the foodservice industry. The sale was complete on November 1, 2016 and terms of the acquisition were not disclosed.

MenuMax offers a fully automated cloud based recipe and menu management [...]

Could higher minimum wages help casual dining?

This post is part of the On the Margin blog. Originally posted by Nation’s Restaurant News

Casual dining is still struggling, and that’s especially true for the bar-and-grill segment that dominated the sector for so long, as the 4.1-percent decline in same-store sales at Chili’s last quarter demonstrated.

Could higher minimum wages change [...]

How to utilize food inflation data

On a regular basis, the U.S. government measures the rate of price change throughout the country in all industries, including the restaurant and grocery sectors.

As restaurant owners and executives, this data is one of many metrics to review that can be used to compare price changes in your organization with price changes [...]

6 Things You Never Knew Impacted Your Restaurant Order

There is more than meets the eye when it comes to deciding on your meal when you are dining out. Cornell’s Food and Brand Lab conducted a study on what factors play a role in your restaurant order. These 6 reasons will surprise you, and even make you wonder what other stimuli impact [...]

10 Steps to Improve Your Restaurant Inventory Process

BY SABRINA SANCHEZ

Taking inventory is one of the most dreaded tasks in a restaurant, but also one of the most crucial. It is critical to measure the amount of food, supplies, and other products your restaurant uses in order to control food costs and maximize profitability, yet no one wants to do [...]

How Promoting Free Wi-Fi Helps Restaurants

BY RMAGAZINE for RMagazine Restaurants are always trying to find new ways to increase customers, as well as gain their loyalty. Many restaurants have used the idea of giveaways as a promotional method to gain new customers. Giving stuff away for free you will attract the opportunists, but how long can you run [...]

New Nutritional Menu Standards and the Craft Beer Industry

BY SABRINA SANCHEZ for Restaurant Magazine

In 2016, The Food and Drug Administration (FDA) will be implementing a law that requires some restaurants and food establishments to disclose certain nutritional information for standard menu items. This law will become effective December 1, 2015 and must be in compliance by December 1, 2016. With [...]

How To Control Your Restaurant Bar’s Profit And Loss

BY JOSEPH LOMELI for Restaurant Magazine

There are many aspects to take into consideration when running a successful restaurant, and one of the biggest concerns is controlling cost. Being able to control your bar’s P & L – or profit and loss – could be a major factor to your bottom line. The [...]

How To Reduce Food Waste In Your Kitchen

BY JOSEPH LOMELI published on Restaurant Magazine

There are many ways to mange and control your bottom line, and some may come from overlooked areas. Food waste in kitchens has become a growing concern for restaurant owners so much that it ranks ninth among the top 20 food trends on the National Restaurant [...]

Food Cost Fitness: A Case Study

See original article posted by the National Restaurant Association

When restaurant consultant Linda Lipsky came across a client with a whopping 50 percent food cost, the industry veteran set to work slashing expenses. The Broomall, Pennsylvania-based consultant helped the operation reduce its food costs to 34 percent, in line with industry standards. Here’s [...]

How to hook top talent

View original article from National Restaurant Association.

Reel in good talent from the labor pool with these steps:

1. Identify what’s a “good catch.” Start by determining what skills and traits are essential. If your restaurant has a set of core values or a mission statement, use that to guide you. [...]