The menu has always been a food service establishment’s best marketing tool—and a roadmap to its financial viability. Now, in the post-pandemic era, engineering the menu to drive margins and enhance efficiencies is even more important.
Menu Strategies for Restaurants to Combat Inflation
June 12, 2023In today’s competitive restaurant industry, rising inflation poses significant challenges for restaurant owners. However, by making strategic changes to their menus, restaurant owners can combat these challenges and maintain profitability.
Chowder Pot Pie with Biscuit Dough
February 27, 2023Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
Episode 70 – Managing Restaurant Menus for Margin & Profit
January 20, 2023Real-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, Profitability
January 4, 2023The 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 Costs
April 20, 2021Although 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.
Special Episode – Making the Most of Downtime
April 1, 2020Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
Sweeten Foodservice Profits with Fresh Baked Goods
July 16, 2019Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
Introduction to “Waste not, want not.”
November 21, 2018The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability.
Ten Easy Ways Waitstaff Can Add $10 to Every Check
May 24, 2018Adding $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….
Easy Ways to Boost Customer Traffic
July 5, 2017While good food, attentive service, value and convenience will always be important today’s consumer is looking for more than just quality food and service…
3 Ways to Get More from Your Menu
July 5, 2017An effective menu can be one of your strongest marketing tools. Here are three factors that can help take your menu to the next level.
Five of the Most Common Restaurant Menu Mistakes
September 30, 2016As more and more food operations compete for their share of customers, getting your menu just right is more important than ever.
25 Smart Menu Moves
August 31, 2016The best menu items have a certain extra something, an “x-factor” if you will…
3 Ways to Increase Lunch Traffic
August 24, 2016Looking to drive up guest counts at lunch? So were these chefs. Here’s how they’re doing it.
10 Ways to Make Your Restaurant More Profitable
August 3, 2016On average 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the first 3 years.