All Blog Posts Tagged 'engineering' (6)


Non-Operator
Would 4% Points Make a Difference To Your Restaurants Bottom Line?

With food costs rising every week are your restaurants profits taking a hit?

Almost every day there is something in the news about the price of something going up. Beef, pork, dairy, and coffee are all going up. As a restaurant owner, what is your strategy to handling these increases?

Some chains will be raising prices, others will not. What will work for you? Put yourself in the…

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Added by Joe Welsh on May 6, 2014 at 7:30am — No Comments


Non-Operator
Does Your POS System Make Money For Your Restaurant?

There are many tools that can be used to help you increase profits in your restaurant. One of them is your POS System….. do you use it?

As I work with restaurant owners I found many situations where there may be no POS system in the store to help a restaurant, or the owners do not know how to access the data in the system. Let’s take a look at five reasons why you should tap into the power of a POS System.

  1. Marketing Tools. – Your POS…
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Added by Joe Welsh on October 4, 2012 at 5:20am — No Comments


Non-Operator
Seven Strategies to Increase Your Restaurants Traffic and Profitability in 2012

Seven Strategies to Increase Your Restaurants Traffic and Profitability in 2012

Joe Welsh – CORE Restaurant Marketing

 

As 2011 comes to a close, it is time to think about your marketing plan for 2012. Have you considered how you are going to increase traffic and improve the profitability of your restaurant next year?

One strategy could be the method of working…

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Added by Joe Welsh on December 2, 2011 at 6:30am — 8 Comments

Menu Matrix Resistance

I got a call from an operator the other day in regard to his menu. He had it well under way and wanted engineering tips from me. Since that's what I do for living, I was excited at the prospect. HotOperator has been in the menu development business since the early '90's and in that time I have not ever received matrix information without a fight. In this case, the operator wanted my advice but wasn't willing to get the critical information necessary to make that happen correctly. But rather… Continue

Added by Mark on February 2, 2009 at 10:09am — 1 Comment

The Biggest Menu Mistake of All Time

I call it the “Price List Line Up”. You’ve seen it hundreds of times. The menu item listed in bold followed by a series of dots leading to the price—all right hand justified and easy to read.



Oven Roasted Prime Rib………………………………$19.95

USDA Choice Prime Rib slow roasted served

with choice of blah blah blah.



Pork Tenderloin………...…...…...…………………... .$14.95

Moist pork tenderloin served

with… Continue

Added by Les on September 9, 2008 at 7:45am — 2 Comments

Making Good Menus Great



A restaurant's menu is it's single best marketing tool. It's the one marketing piece every customer sees. Here are 10 common mistakes you'll want to avoid.

No. 10: The price list line up!

Nice neat rows of right hand justified pricing takes the focus off of the menu item and gives your guest the ability to price shop. The best place for the price is at the end of…

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Added by Les on August 29, 2008 at 8:42pm — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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