In the competitive world of the restaurant industry, a well-designed take-out menu can significantly influence customer decisions and boost sales. With the rising demand for food delivery and take-out services, crafting a menu that is clear, appealing, and functional is vital.
Consumers have preferences. When someone chooses your eatery, they do so because they like the food, prices, ambiance or menu options. However, as dietary changes occur, this same person may look for restaurants with vegan options - or gluten-free, vegetarian, etc. - to match their current preferences
There's no denying that a well-selected wine can significantly contribute to a restaurant's success, enhancing both the dining experience and customer satisfaction. However, the real challenge is curating a wine list that not only caters to a wide range of tastes but also harmonizes with your menu.
Want to expand your cocktail menu this year? Adding a fresh selection of well drinks is a great place to start. Made with just a handful of basic, inexpensive ingredients, these cocktails can help round out your menu and encourage diners to increase their drink orders.
Restaurant food cost determines your profit margins and if your eatery will be a success or failure. Studies show that 50% of businesses will fail within the first five years of operation, and a major factor is a lack of cash flow.
If your family-style restaurant isn't offering a "value meal," you might want to reconsider. Large restaurants are starting to provide discounts for certain combos, such as ordering an appetizer, entrée, and dessert at once to save you 10% on your meal or more. And when you've run the numbers and done everything just right, you can combine high-profit entrées with low-cost desserts and make healthy profit margins at the same time.
The National Restaurant Association (NAR) reports that bottom-line costs are impacting restaurants. If you haven't used menu engineering, you might be making less on former profitable items than you realize. Profitable restaurants don't reach profitability by chance - it's a strategic process.
Restaurants remain in a period of flux, adapting to the ever-changing behaviors of consumers who demand fast service, top-quality food, the perfect atmosphere and more ordering options than you can count.
If you’re struggling to retain patrons or attract them to begin with, a prix fixe menu may be a way to lure in guests.
Menu costing is one of the most important aspects of running a restaurant. Get it right, and your restaurant will remain profitable. Get it wrong, and you could find yourself bankrupt in a few months.
With food prices in flux and inflation still looming in 2023, it’s more important than ever for restaurant owners to adjust their menu prices. But where do you start? Let’s look at how to cost and price your menu items in the coming year.
When you sit down and look at a restaurant menu, there's a psychological standpoint for what you're viewing. In many cases, the menu has been engineered to show you the most popular menu items to make a sale and increase profits.
It's no secret that 80% of sales come from about 20% of the items on your menu for pizzeria business. For a pizzeria menu, the right engineering can help you make more sales and influence the sale of certain items.
