Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
Kick off the New Year by Evaluating Menu Pricing, ProfitabilityJanuary 4, 2023
The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
12 Waste-Cutting Ideas to Control CostsApril 20, 2021
Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.
The Top 10 Myths of Restaurant ProfitabilityAugust 11, 2020
Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money.
Ten Easy Ways Waitstaff Can Add $10 to Every CheckMay 24, 2018
Adding $10 to the check can put another $3 or more of profit in your register—and when you multiply that by all the tables served during a shift, it can add up! Here are 10 different ways to add $10 to every check….