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?
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?
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.
Every restaurant wants to deliver that homemade, from-scratch taste. But scratch meals take time, and if there’s one thing a restaurant is short on, it’s time. Speed scratch cooking can help you deliver that homemade flavor without overburdening your staff or busting your budget.
What’s the one thing that can make or break your restaurant? Food quality. You can have the best location, a great atmosphere and a spectacular marketing strategy, but if your food is subpar, your doors won’t be open for long.
Food quality can suffer for many reasons, but there are also many ways to improve the dishes you serve.
Whether you run a casual pizza joint or a high-end restaurant, wine should probably be on the menu. Wine is everywhere today, and that's partly thanks to millennials, who now drink about a quarter of the wine inventory in the U.S. Some are now calling wine the "drink of the everyman."
But the best restaurant wine lists don't happen by accident. They're carefully and strategically planned to complement the cuisine and the tastes of guests. Here's how to create the ideal startup wine list.
At some point, every restaurant owner must make the difficult decision to raise menu prices. Whether it’s because of inflation, wage increases, food price increases or a combination of all three, pricing needs to be adjusted periodically to keep the restaurant up and running.
Menu pricing is both an art and a science.
But how do you know when to raise prices in a restaurant? What’s the best way to raise menu prices?
A restaurant’s success rides on its menu pricing. If prices are too low, the business will fail. If prices are too high, the restaurant may have to change its target audience. Determining restaurant menu prices is an art, and this art can make or break a business.
No matter the reason, you have a new menu and need to introduce it to customers. If you have regulars, this change may be ill-received.
But you may also be adding new items to a similar menu, so it truly depends on how to introduce these new items.
With all of the planning, the logistics and everything else that goes with launching a restaurant, it's easy to overlook one of the most important aspects of a take-out restaurant: the menu.
Don't underestimate the power of restaurant take out menus. The right design, layout and color scheme can boost sales and attract new customers. But a poorly designed menu could cause you to lose business.
