Menu & Pricing

cold dinner ideas

When summer heats up, customers crave cold, light meals that are loaded with flavor. Adding cold dinners to your menu is a great way to cater to the summer crowd, but with so many options to choose from, you may not know where to start. Here are 13 cold dinner ideas for your restaurant.

Read more13 Top Cold Dinner Ideas for Your Menu

restaurant condiments

The best condiments and most popular sauces tie a dish together. They fill flavor gaps and add to the dish’s presentation. If you’re missing a sweet or a sour, the right sauce can quickly and easily fill that void. Restaurants have long relied on condiments, sauces and dressings to elevate their menus.

Read moreHow to Use Condiments and Sauces to Elevate Your Menu

takeaway menu

Takeaway dining is on the rise, as fewer people are opting to dine-in at restaurants. Even as patrons return to restaurants, the lack of attention on takeaway dining has shifted. Restaurant owners realize that there is a large group of individuals that want to grab a restaurant menu, order, and pick up their own food. Every stakeholder in restaurant marketing must start optimizing their menu for delivery.

Read more5 Ways to Optimize Your Menu for Takeaways

menu descriptions

Menu descriptions sell your food. When a plate of fettuccine passes a person who is seated and fills the air with the aroma of cheese and heavy cream, it can entice a customer to order the dish. But for most customers, food descriptions are what help them determine what dish to order.

But you’re a chef or restaurant owner, so you might not spend your free time on writing and haven’t learned how to write a menu with mouthwatering descriptions of food.

Read more6 Proven Methods to Write Great Menu Descriptions

food preparation

Restaurants that offer food made-to-order can choose between two main options: cooking from scratch or offering pre-made meals. A lot of restaurants, especially smaller establishments, will purchase pre-made food and pass it off as their own, unique recipe.

The problem with pre-made menu items, in the sense that they were made by someone else or are frozen and need to be heated, is that you lose that unique flare for your food. If it tastes the same as the restaurant down the street, what will keep your customers coming back?

Read moreRestaurant Food: Scratch or Pre-Made?

menu engineering

As a restaurant owner, you try to cater to a wide range of customer tastes. Business is business after all. But some items are more profitable than others. Increasing sales of these more profitable items will improve your bottom line.

How do you nudge customers towards these high-margin items? Here are 6 restaurant menu engineering tips.

Read more6 Ways to Improve Restaurant Menu Profitability

restaurant discounts

Offering discounts to customers seems beneficial on the surface, and it can be, but it can also be bad for business. Sure, you’re getting new customers through the door, but will your new business make up for the losses stemming from your discount offer?

Price discounting is both an art and a science. When done improperly, it can negatively affect your bottom line. So, what is a consequence of "discounting" when talking in economic terms?

Read moreRestaurant Discount Marketing, and How To Do It

restaurant menu design

When a patron sits down at a restaurant, one of the first things they’ll see is a menu. Unfortunately, menu design does not get enough attention in most establishments. It usually goes like this — if you don’t know how to design one, chances are you either hire someone else to make it (we hope), or use your own experience from eating out. Having clear concept vision and gathered information might help. But what happens if a lot of truths you’ve heard about are really myths?

Read moreMyths and Truth of Restaurant Menu Design

menu costs

Menu costs are an essential part of your restaurant’s profitability. You can’t just jot down a menu price and hope for the best. Calculating overhead requires you to play the role of recipe cost calculator.

You need to consider everything, from the ingredients to how long the item takes to prep and cook, in your cost per item.

Read moreMenu Costing: How to Calculate Food Cost for a Recipe

Looking to sell more wine bottles at your restaurant? It’s true that guests usually prefer wine sold by the glass, but with the right strategies and a knowledgeable staff, you can boost your wine-by-the-bottle sales.

Read moreThe Secret of Selling Wine by Bottles

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