Hospitality Magazine

SEPTEMBER 27, 2023

The Darlinghurst venue originally launched with a classic Euro bistro-inspired menu, but is now leaning more French with a twist, which is now live at Strand Bistrotheque on the ground floor and Kasbah rooftop. The post Clayton Wells releases new menu for Public’s Strand Hotel appeared first on hospitality | Magazine.

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Pricing Magazine 246

Restaurant Engine

JANUARY 24, 2024

Meticulously go through your menu on a regular basis to refine it regularly. Your menu is a great starting point to refresh your restaurant and excite your customers. Take your menu to a new level by changing things up to really maximize your sales. To help you, here are five tips for revamping your menu. #1:

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Hospitality Magazine

MARCH 22, 2023

Federico Zanellato and Karl Firla are known for their snacks, and now the pair have announced a new menu at Ele that heroes compact dishes that pack a punch. The chefs say the tasting menu was introduced as a means to attract more diners who would rather sample a plethora of dishes rather than sit down for a multi-course meal.

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Pricing Magazine Book 246

Modern Restaurant Management

AUGUST 2, 2023

Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering. Far from just a list of dishes, a well-engineered menu is a powerful tool that can significantly increase a restaurant's efficiency and profitability.

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Lodging Magazine

MARCH 31, 2024

A strategically designed menu has an enormous impact on customer choice and your bottom line. Menus created with top food choices in mind will encourage the customer to explore their options and pick something they might not normally choose. Explore the art and science of menu engineering. Download the free copy.

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Hospitality Magazine

NOVEMBER 12, 2023

Sydney’s Oborozuki has appointed Daeun Kang as head chef and has announced a new Japanese-French fusion a la carte menu. The restaurant will still offer its signature Japanese teppanyaki offering, but alongside the Japanese-French three- or four-course a la carte menu.

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Presentation Magazine 130

eHotelier

JULY 23, 2023

The implementation of digital menu apps accessible through QR codes has been highly successful, with many of our clients maximising the benefits digital menus have had on their business compared to traditional paper menus.

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Horizon Hospitality

SEPTEMBER 18, 2023

Many conversations surrounding 2023 restaurant menu trends seem to focus on quirky and bizarre ingredient combinations or TikTok influencers. However, when it comes time to order food from a menu, what are diners excited to order? The post The Top 5 Restaurant Menu Trends in 2023 appeared first on Horizon Hospitality.

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Pricing 130

Hospitality Magazine

MARCH 8, 2023

Led by Head Chef Sebastian Tan, expect a traditional Cantonese-style brunch and dim sum menu with over 30 dishes. Drinks wise, a bottomless Keemun black tea option is available for $5 per person, along with an extensive tea menu featuring 17 styles. Yum cha will be served from 12-2pm Wednesday to Sunday at Jinja.

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Magazine 130

Modern Restaurant Management

NOVEMBER 18, 2021

The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. The What’s Hot survey was conducted in October 2021. To download the complete report, click here.

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Download 193

Hospitality Magazine

NOVEMBER 29, 2023

Sydney wine bar Beau has released a new menu just in time for summer. The post Nomad Group’s Beau debuts new menu by Troy Spencer appeared first on hospitality | Magazine. Nomad Group opened the Surry Hills venue last year, which is a sibling concept to flagship Sydney restaurant Nomad. My food starts from the classics.

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Training Magazine 130

Luxury Hospitality Magazine

APRIL 16, 2024

LUXURY hotel and country estate Matfen Hall is celebrating the arrival of spring with a brand new seasonal menu. The leading Northumberland venue has launched a spring à la carte menu in its stylish Cloisters Restaurant and Bar, offering a selection of tasty dishes featuring seasonal and locally-sourced produce.

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Magazine 64

Hospitality Magazine

NOVEMBER 15, 2023

“Back on earth, we’ve applied a similar technique to create a cocktail menu that reflects the energy of the city as seen from Level 22 and above.” Above the Clouds is the second major menu for Dean & Nancy’s on 22 since its opening in 2021. Above the Clouds is available now at Dean & Nancy’s on 22.

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Magazine 130

Hospitality Magazine

MAY 15, 2023

World’s 50 Best Bar Maybe Sammy has unveiled its new cocktail menu dubbed Mirage. Creative Director of Maybe Sammy Martin Hudak says the menu was the result of a long collaborative process of development. “We Finally, Bars & Clubs asked Martin for his personal favourites from the new menu.

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Presentation Magazine 130

Sculpture Hospitality

OCTOBER 24, 2023

Creating an enticing menu is an art form. But, as restaurant owners and operators, it’s important that you don’t overlook another equally crucial aspect of menu creation and that is pricing.

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Pricing 94

Hospitality Magazine

JULY 12, 2023

Every chef knows that curating a menu that aces the intricate balance between creativity, taste, and profitability is a tricky task. Curley will be taking guests through every step of the menu design process from inspiration and ideas, to planning, and the all-important execution.

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Modern Restaurant Management

JULY 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. With restaurants reopening their patios and doors with limited menus and seats, now is the perfect time to make sure your menu is designed for margin, profitability and strong sales.

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Modern Restaurant Management

AUGUST 9, 2023

The team at SpotOn found that restaurants have recently added more than in 200 Barbie-themed items to their menus, including Barbie Sparkle Punch and Barbie Beach Burgers. In celebration of the movie, a Barbie Lemonade was added to the menu at The SisterYard. Creativity and innovation are two important values for The SisterYard!”

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Hospitality Magazine

SEPTEMBER 4, 2023

Culinary figure Guillaume Brahimi is the force behind The Waiting Room’s (TWR) new menu, which combines the chef’s French background with the creme de la creme of local produce. The post Guillaume Brahimi spearheads new menu at Crown Sydney’s The Waiting Room appeared first on hospitality | Magazine.

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Modern Restaurant Management

JANUARY 6, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. SONIC® Drive-In is introducing a new Under $2 Craves menu. Available at SONIC locations nationwide, the new menu features classic SONIC favorites including the Jr. Golden Menu. Green January.

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Scheduling Magazine Marketing 111

Modern Restaurant Management

MARCH 2, 2022

Restaurant menu prices continue upward as the U.S. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? Reducing your food costs without sacrificing the quality of your menu items is vital for survival in the foodservice industry. percent on an annual basis.

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Pricing Magazine 174

Modern Restaurant Management

JULY 7, 2021

One way to impress guests from the get-go is to have a strong beverage menu, as drink orders are typically taken upon arrival. Consider building out a menu that has variety, creativity, and flavors that are versatile enough to appeal to a wide range of customers. Appeal to the Quality and Artisanal Aspect of Tea.

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Restaurant Engine

SEPTEMBER 14, 2022

You want a user friendly online menu so anyone can use it. Have you ever heard complaints about your online menu ? Most importantly, we pose the question, “How user friendly is your online menu?”. What Makes a User Friendly Online Menu? Your website visitors can easily navigate your online menu. tweet this).

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Information Marketing 122

Eat Restaurant Management

MARCH 13, 2023

A well-thought-out menu is one of the most crucial elements of any restaurant, along with a table management system of course. Without a menu, there is no way for customers to know what they can order and at what price.

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Pricing 105

Hospitality Magazine

JULY 10, 2023

Calile SS22 Gunn has designed the menu with a flexible lense which allows ingredients to be easily replaced should there be availability issues. At the heart of this menu, we respect the produce and the flavours,” she says. The post The Calile Brisbane ushers in French lobby menu appeared first on hospitality | Magazine.

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Magazine 113

Hospitality Magazine

OCTOBER 19, 2022

Kei Takamatsu has been appointed head chef and has curated a $380 kaiseki menu that includes duck breast and mustard; fresh crab with foie gras, scampi miso soup and house pickles as well as Tasmanian lobster with rice crackers and ebi miso. The post Japanese restaurant opens with $800 tasting menu appeared first on hospitality | Magazine.

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Pricing Magazine 130

Modern Restaurant Management

SEPTEMBER 20, 2021

To answer the question, RMS conducted online ordering behavior research, the first of its kind, in conjunction with the University of South Florida’s Center for Marketing and Sales Innovation (CMS I) and using TGI Fridays’ online menu. Suggestive Selling. 2) Exploration: Respondents narrowed and evaluated choices. (3)

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Marketing 189

Modern Restaurant Management

DECEMBER 8, 2020

So, is menu scraping legal? At first, this so-called “menu gap” created healthy competition among the third-party delivery services in a race to sign up new restaurants. Restaurants are not always happy to discover the unauthorized use of their menu or logo on third-party food delivery websites and applications.

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Modern Restaurant Management

MAY 3, 2023

The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come. Flavor Contrast Ingredients Modern Restaurant Management (MRM) magazine caught up with Brandon Collins, Corporate Executive Chef, Unilever Food Solutions North America to learn more about future menus.

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Presentation Events Magazine 88

Hospitality Magazine

MAY 31, 2023

The post Why tomatillos need to be on your menu appeared first on hospitality | Magazine. You can also grill, steam, or roast until tender and then blend into green sauces and salsas including salsa verde or add to stews, soups, and casseroles.

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Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Visit your local Dickey’s and let our experienced pitmaster help you pick out your fan-favorite BBQ menu items for your Big Yellow Box. Nashville Kick.

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MEWS

OCTOBER 3, 2022

When it comes to designing the perfect POS menu to facilitate digital ordering at your hotel’s restaurant, there are a lot of things to keep in mind.

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Modern Restaurant Management

JULY 14, 2021

. “When prices change, when limited time offers have been added to the menu, when value propositions have been added to the menu board, we understand the reaction of the consumer based upon the historical data.”

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Pricing 106

Restaurant Engine

MARCH 29, 2023

Really use your menu item descriptions to drive customer engagement at your restaurant. Most likely, you built your restaurant around your menu. Most likely, you built your restaurant around your menu. As a result, you spent a lot of time thinking about each dish you would add to your menu.

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Server Definition Marketing 98

Restaurant Engine

DECEMBER 13, 2023

Choose your most popular dishes to live at the top of your menu. One of the best ways to control costs and boost revenue is by using a bit of menu engineering. In this article, we look at nine tips to maximize profits from your restaurant’s menu. In addition, you can simply limit menu choices.

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Definition Presentation Article Marketing 52

Fast Casual

FEBRUARY 1, 2024

If you have ever wondered how to price your menu for maximum profits, this is for you! Stop leaving money on the table.

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Pricing 52

Fast Casual

NOVEMBER 29, 2023

Digital signage is the technology that powers dynamic menu boards and enables cost-effective influential decision making at preliminary and point of purchase touchpoints. There is a significant shift in restaurant technology that can engage customers in a way that enhances service, reduces wait times, and increases sales.

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