Restaurant Engine

JANUARY 27, 2021

Bring a new group of patrons to your restaurants with lunch specials. More than 90% of American workers buy their lunch out at least once a week. In this article, we look at how daily lunch specials can drive new patrons at your restaurant. tweet this).

Catering 116

Catering Pricing Marketing Training 116

Hospitality Magazine

SEPTEMBER 20, 2023

The 40-ish seater sells steak frites for $26 each Monday, with the special receiving a warm reception from patrons. We also put on by-the-glass wine specials, so some are inclined to spend more knowing they’re saving on food.” I don’t think it’s something we can continue to do for a long time,” says Auzou. “We

Catering 130

Catering Pricing Book Budgeting 130

Synergy Suite

OCTOBER 5, 2023

In this article, we’ll explain the definitions of revenue and sales, how they’re different, and how to calculate each of them. Revenue and Sales: What are they, and how are they different? But sales can also include the sales of merchandise, gift cards, and other tangible goods. In reality, they aren’t quite the same.

Catering 52

Catering Information Events Labor Cost Controls 52

Synergy Suite

DECEMBER 7, 2023

Here we will delve deep into the concept of revenue per seat, exploring what it is, why it’s important, and how you can strategically increase it to drive higher profits for your restaurant. By strategically encouraging customers to spend more, you can boost your revenue without significantly increasing your expenses.

POS Systems 52

POS Systems Pricing Training Reservations 52

EATER

JUNE 12, 2023

It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. The promise of feeling like a regular no matter how many times you’ve actually visited. The long drive is a preamble to the timewarp of stepping through the jukebox-shaped entryway.

Training 102

Training Accounting Server Definition 102

Modern Restaurant Management

DECEMBER 17, 2020

A new survey from Oracle Food and Beverage found that 60 percent of respondents plan to stay at home during the holidays, and 42 percent are considering ordering their holiday meals from a local restaurant. Diners Show Holiday Spirit. “This is a challenging time for both consumers and businesses. ” The gift of food.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Hospitality Magazine

DECEMBER 13, 2022

Dinner at Sang can look like yukhoe (raw Wagyu, Asian pear, cucumber, perilla, egg yolk, crispy mung bean); dak moraejip (charred chicken gizzards, garlic, green chilli, gochugaru, sesame oil) or bossam (pork belly, seasoned radish, ssamjang, salted shrimp, kelp, pickled gai lan). 10 William Street. Lucky Kwong.

Front of House 130

Front of House Presentation Marketing Book 130