Menu engineering is the science of designing menus to strategically influence customer behavior and maximize restaurant profitability. This practice combines psychology, design, and data to guide choices and help boost sales of high-margin items. Research shows that menus crafted with menu engineering principles can increase profits by more than 15%. Understanding menu item costs To
Top 10 tech tools your restaurant needs
In today’s dynamic, digital-first restaurant landscape, the right tools can help drive customer satisfaction, operational efficiency, and long-term growth. From point-of-sale (POS) systems and online ordering to inventory management and guest engagement, these solutions can streamline operations and elevate the dining experience. In fact, a survey by the National Restaurant Association (NRA) points to 55%
How to Balance the Challenges and Opportunities of Off-Premise Dining
The demand for food delivery and takeout is projected to increase by double digits annually for the next five years. This presents an opportunity for restaurateurs to attract new customers and increase sales. However, there are also challenges to overcome to deliver food safely and efficiently In this e-book, we offer tips on how you
Restaurant Accessibility: How to Accommodate Your Guests
One of the most basic goals of any restaurant is to provide a comfortable and enjoyable experience for every guest. Unfortunately, many guests with special needs find restaurant accessibility is lacking. This brings unnecessary frustration or embarrassment to the experience of disabled customers and their companions. Many tasks that seem easy to others, from navigating
How to Improve Labor Costs through Operational Changes
When it comes to reducing restaurant labor costs, often the focus becomes on retention. And yes, retention is huge for the restaurant industry because of the high turnover rates and how that affects your bottom line. But if you’re serious about lowering your restaurant’s labor costs, an equal focus needs to be placed on efficiency
The 411 on the 911: Dealing with Restaurant Guest Allergies
Allergies. They can be as mild as the hay fever many of us experience in spring, or severe enough to cause fatal anaphylaxis. And they are only becoming more prevalent in our society. The Asthma and Allergy Foundation of America estimates that approximately 50 million Americans are affected by allergies. And between 1997 and 2011,
Customer Service: It’s a Team Effort
A few weeks ago, I went to a restaurant with a group of friends. It was a busy Saturday night, and there were lots of servers — all dressed in the same black uniform — running around. After a while, we were ready to order drinks and, to save time, just asked the first server whose
5 Tips to Help You Strive for Sustainability
In the restaurant industry, trends come and go nearly as quick as customers during a dinner rush. But there is one buzzword floating around that you should definitely pay attention to: sustainability. At the recent National Restaurant Association Show in Chicago, a panel of experts — including Kathleen Seeley, managing partner of Ricca Design Studios;
How Foodservice Trends Affect Your Back of House
As a restaurateur, you spend a lot of time trying to anticipate the next big consumer trend and how your business can capitalize on it. Most often, these changing tastes deal with new flavors, original preparations, and innovative presentations. Each change in what the customer sees and tastes, however, can have major effects on your
Restaurant Inventory Management: Keep Your Business Healthy
Managing a restaurant offers numerous challenges and something is always going to pop up to demand your attention, so it is important to have as many policies and procedures in place as possible. With your slim margins, controlling cost is a key to success. As food and labor are typically your largest expense, it is
