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Restaurant Management

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Restaurant Management

7 Key Tools Every Restaurateur Needs

Restaurant owners and managers wear many hats. Some even wear a chef hat. More commonly, though, they are responsible for accounting, inventory, marketing, menu design, online presence and many other aspects. All of these functions combine to make fun, challenging and, yes, stressful days. Fortunately, a few key tools can reduce stress and boost your restaurant’s bottom line. Here are a few of our favorites:

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Restaurant Management

How to Price Your Menu

When you open a new restaurant, one of the most exciting duties is writing the new menu. As you decide what you’ll offer, you create your brand and establish your place in the local economy.

It’s not enough, though, to know what you want on the menu. You also have to consider how you’re going to price each item.

Price your various menu offerings too high, and you risk selling less of each dish. Price them too low, though, and you damage the profitability of your establishment. Eventually, this could drive you out of business.

So where’s the middle ground?

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Restaurant Management

How to Perform a Portion Audit And Save Your Restaurant Money

If you’ve ever been out to eat at a restaurant where you and your dining companions ordered the same dishes, you know just how different the same entrees can look.

While this may be mildly amusing as a diner, it sheds light on a serious problem many restaurant owners face. The problem is portion control, and the consequence is decreased restaurant profitability.

Fortunately, there are things you can do to get the issue under control and ensure it doesn’t hurt the future of your restaurant.

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Restaurant Management

4 Areas Where Your Restaurant Can Go Green AND Save Money

 

With consumer concerns regarding environmental sustainability continuing to grow, more and more restaurant owners are becoming environmentally conscious and searching for new ways their business can go green.

One of the main challenges faced by restaurateurs is aligning responsibility with their business’s bottom line. The good news is that there are a number of sustainable practices that can actually help restaurant owners save money — all while catering to a customer base that is becoming more demanding.

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Restaurant Management

Are You Losing Money to Food Waste?

As a restaurant owner, you are undoubtedly familiar with the problem of food waste. Businesses are typically obligated to offer everything on the menu, whether or not it’s ordered twice daily or twice weekly.

Much waste also comes after the food has been ordered and offered to the customer. Not everyone cleans their plate, even if the service and culinary techniques are impeccable. Even if you’ve made a profit on that meal, the value of that food goes into the compost.

Thankfully, there are ways to curb commercial food waste in order to help your bottom line and prevent further harm to the environment. This not only increases stability in your restaurant budgets but promotes an overall philosophy of sustainability in food production.

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Restaurant Management

Taking Advantage of the Holiday Rush

The holidays are a slow time for some industries, as businesses close to give employees some time off and celebrate with their families. The restaurant business is not one of these industries.

There are many things restaurant owners and general managers can to do to make sure that the incredibly busy six-week period from Thanksgiving to New Years goes off without a hitch, leaving customers with happy holiday food memories.

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Restaurant Management

5 Ways to Turn Walk-Bys Into Walk-Ins

While the bulk of marketing may be moving towards social media and internet outlets, many restaurants still heavily rely on foot traffic. This is often especially true for restaurants in mostly pedestrian areas, or restaurants located near a cluster of other restaurants or within a shopping mall.

The objective here, of course, is to convince possible customers (who may simply be strolling by) to stop and eat at your restaurant as opposed to any number of other restaurants that may also be within walking distance. Sometimes, though, this is easier said than done. As with all marketing tactics, the goal is to convince diners that your restaurant is superior to others within your area.

Here’s how to do just that.

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Restaurant Management

How Do You Know If Your Grocery Prices Have Dropped?

Food prices in the United States went through 19 months of deflation during 2016 and 2017. However, many consumers and business owners haven’t noticed a change.

Not all restaurant suppliers have passed wholesale price reductions on to their clients, which means that some establishments may be paying higher prices than they need to. Let’s take a look at how grocery prices have changed over the last couple of years and find out how restaurant owners can take advantage of this recent trend.

Which Foods Are Falling in Price?

Beef, eggs and dairy products experienced the biggest price drops during 2016 and 2017. A dozen large grade A eggs cost 13.8 percent less in July 2017 than in July 2016, and this price change came hot on the heels of a drop of almost 40 percent between 2015 and 2016.

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