Voice of the Restaurant Industry
You might have the best food in town, but if customers don’t order it, your restaurant is doomed. That’s why it’s so important to make sure your menu is the best it can be. Taking a few simple steps to plan, organize, and design your menu can make a world of difference to your restaurant’s success. Here are 20 ideas that can help you take your restaurant menu to the next level.
Don’t make your customers perform a…Continue
Reported by foodem.com, the online wholesale food marketplace-
Upselling is anything but new for most businesses. Where restaurants are concerned, it’s the oldest, most common trick in the book to increase check sizes and boost profits. At its best, upselling can look less like sales and more like customer…Continue
Added by Foodem on May 8, 2013 at 7:00am — No Comments
OC Restaurant To Add New Dishes, Dessert & Cocktails
With the cold winter months ahead, Z’Tejas Southwestern Grill has announced a new menu focused on warm hearty meals and holiday-themed cocktails. From December 4- March 3, the Costa Mesa restaurant will offer new lunch, dinner, dessert and drink options.
New lunch entrees, $10.95- 13.95, will include blackened turkey relleno stuffed with andouille sausage, blackened turkey breast and chile cornbread; sweet habanero…Continue
Added by Groff-Hinman on November 19, 2012 at 1:59pm — No Comments
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.
Added by Joe Welsh on October 4, 2012 at 5:20am — No Comments
Z’Tejas Southwestern Grill, located at South Coast Plaza, has announced its Chile Fest menu that will be available September 4-23. The annual promo is patterned after the famous the Hatch, New Mexico festival that for more than 4 decades has celebrated chile peppers and the versatile role they play in the culinary world. Executive Chef Daniel Stevens said that each menu item will contain Hatch New Mexico chiles and for each entrée sold $1 will be donated to Team Kids, a nonprofit based in…Continue
Added by Groff-Hinman on September 4, 2012 at 10:56am — No Comments
August 15th would have marked the late Julia Child’s 100th birthday and in celebration of the legendary chef, the Anaheim White House will serve a special 3-course prix-fixe menu with recipes from her groundbreaking cookbook, “Mastering the Art of French Cooking.” The menu was assembled by owner Bruno Serato and will be prepared by Executive Chef Eddie Mezza from Wednesday, August 15 through Tuesday, August 21 for $50 per person.…Continue
Added by Groff-Hinman on August 14, 2012 at 9:40am — No Comments
It used to be that prime rib could be found on nearly any menu of a fine dining establishment. Not so true today as the cost involved has sent restaurateurs spooked by the recession in other, less expensive directions. Now, the Anaheim White House has announced that prime rib will, once again, become a featured item on "date nights."
Owner Bruno Serato said that on Friday and Saturdays only, the restaurant will serve 10 oz. cuts of the prime beef special, prepared and seasoned…Continue
Added by Groff-Hinman on August 1, 2012 at 4:16pm — No Comments
Tear drop tomatoes, fresh mint and citrus are just a few ingredients that say Indian Summer and Zov Karamardian, owner of 5 OC restaurants bearing her name, is embracing the warm months with a new seasonal menu focusing on overall lighter fare.
Available at her Tustin, Newport Beach and Irvine locations only through Labor Day, the menu includes Housemade Cheese Tortellini with fresh peas, asparagus, garlic, pine nuts, roma tomato and goat cheese for $15.95; Shrimp and Watermelon Salad…Continue
Added by Groff-Hinman on July 31, 2012 at 2:35pm — No Comments
Many restaurants hire professional designers to build their website, but hiring a professional doesn’t guarantee a great result.
We talked to Jill Parks, Creative Director of Savannah design firm Sans Sheriff for tips on what to do (and not do) to give you the best chance of getting an amazing restaurant website that works for you and your customers.
During the past week I had the opportunity to meet with many restaurant owners to review how their business is going and what they are doing for the future. The conversations had one consistent theme.
For the most part the owners I had met with were so involved with the day to day management of their business that they were not aware of what is going on around them. A look at their menu which is the basis of profitability revealed that pricing was not keeping pace with inflation or…Continue
Added by Joe Welsh on April 16, 2012 at 11:16am — No Comments
I recently published an article on mobile apps for restaurants that has generated a lot interest. In the last week my Twitter account added about 25 followers (most of which are web marketing companies) and I have been contacted by about a dozen providers of mobile apps. I am currently sorting through all of their offers and I need to confess that the overwhelming majority of them are very confusing.
Restaurant owners that are considering mobile options have a ton of options and I…Continue
Added by Mark Moreno on February 2, 2012 at 10:00am — No Comments
Seven Strategies to Increase Your Restaurants Traffic and Profitability in 2012
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…Continue
I recently stumbled upon this article from Health magazine: America’s Top 10 Healthiest Fast Food Restaurants. As a secret lover of fast food (a treat that I only enjoy on road trips) I was intrigued. Surprisingly, there were more restaurants listed that I haven’t I have never even heard of, much less visited.
Time to investigate.
Added by Alyson Mar, RD on October 19, 2011 at 3:00pm — No Comments
Added by Jim Sullivan on August 8, 2011 at 1:00pm — No Comments
Applebee’s was one of the first chain restaurants to start offering low calorie options with their Under 550 Calorie Menu, since them we have seen low calorie menu sections pop on various menus across the country. Here are a couple of the latest low cal players:
Carl’s Jr,’s Turkey Burger
Added by Alyson Mar, RD on July 27, 2011 at 2:29pm — No Comments
Who says that eating out can’t be low cal? I say as long as you have the information available, you can make healthier decisions at any eatery. Working the San Francisco Financial District (or as we locals call it the FiDi) I have a lot of dining options at my fingertips. Here is an example full day of restaurant-purchased meals complete with calorie counts in my healthy eating range:
A few years ago a local news station released an exposé on a few major chain restaurants revealing that the nutrition facts that they had been disclosing to the public about some of their healthier meal offerings…Continue
Added by Alyson Mar, RD on June 1, 2011 at 5:00pm — No Comments
I’ll acknowledge up front that subjecting non-participants to vacation pictures puts a strain on the strongest and healthiest relationships -- there’s no way the one who wasn’t there can appreciate the full context, although a skillful photographer can at least convey some of the beauty or exotic features of a destination. I’m decidedly NOT a skillful photographer, so I’ll spare you the amateurish snaps.…Continue
As owner/operator of a restaurant, if you asked one of your waiters: "what is the difference between broiled chicken and roasted chicken?' or "what is a ragout sauce?' Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant's dining room.
How a 2% increase in menu prices can make a big profit improvement in profit. And when a 2% increase in customer numbers is added, the effect multiplies. How can you apply these ideas to your business?