Hospitality Magazine

JULY 10, 2023

The Hospitality Leaders Summit will also offer delegates a lesson in menu planning with Ian Curley, who will reveal how he balances budget with creativity. And that’s just a snapshot of what the Hospitality Leaders Summit will entail. So what are you waiting for?

Menu Planning 100

Menu Planning Presentation Budgeting Training 100

MBB Hospitality

AUGUST 25, 2023

From culinary strategy to kitchen management, menu planning, rebranding, and more, a restaurant consultant can significantly influence a restaurant’s journey to success. This encompasses the entire spectrum, including kitchen management, menu planning, sourcing, and other culinary aspects.

Menu Planning 52

Menu Planning Presentation Training Document 52

Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Modern Restaurant Management

JANUARY 31, 2022

” This is the American football fan’s philosophy when it comes to Super Bowl menu planning. As more restaurants continue to add wings to their lineup, with 36 prepare of the top 500 restaurant chains now offering chicken wings on their menu, we can only expect these numbers to rise. “Order more food.”

Maintenance 201

Maintenance Menu Planning Scheduling Events 201

Modern Restaurant Management

FEBRUARY 28, 2024

Many establishments are also implementing techniques to minimize excess food production, such as dynamic menu planning that adjusts to real-time demand and partnerships with local farms and food banks that allow for the redirection of surplus food.

POS Systems 114

POS Systems Catering Procurement Menu Planning 114

Hospitality Magazine

APRIL 2, 2023

Hospitality speaks with chefs and operators about their menu plans and the perks of running service during Easter. Whether it’s a decision to do one day or operate as usual, people are around and looking for options during the break. Smart will host an array of events across Citrique and Chapter & Verse.

Events 130

Events Menu Planning Magazine 130

EATER

DECEMBER 13, 2022

It’s a great option for holiday menu planning; people aren’t as likely to completely fill up on crisp bell pepper strips before the Thanksgiving turkey makes it to the table. The fresh, crunchy bites offer a needed contrast to cheese-laden or carb-heavy appetizers, and always appeal to anyone at the party with dietary restrictions.

Menu Planning 65

Menu Planning 65

Synergy Suite

DECEMBER 14, 2023

Menu planning and item selection Menu planning and item selection play a pivotal role in influencing inventory turnover ratio for restaurants. Strategic menu planning involves balancing popular, high-margin items with perishable goods to minimize excess inventory.

Menu Planning 52

Menu Planning Information Procurement Training 52

eHotelier

MARCH 7, 2023

Here's how to plan and cost menus to ensure that your guests leave satisfied and impressed. Quality is not just about the food on the plate - it's about the entire experience.

Menu Planning 276

Menu Planning Guest Satisfaction 276

eHotelier

DECEMBER 8, 2022

Every successful F&B program should take into account major dietary trends and societal shifts, rather than just allergies and intolerances.

Accounting 264

Accounting Menu Planning 264

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. When inventory variance occurs, it can lead to increased costs due to over-ordering or under-ordering supplies, which can erode your profits over time. This can lead to customer dissatisfaction and a loss of repeat business.

Portion Control 52

Portion Control Information Menu Planning Training 52

EATER

AUGUST 25, 2022

There are a handful of picky eaters in my family, which can make menu planning for get-togethers less than enjoyable. . — Jaya Saxena, senior staff writer. Peaches and Tomatoes With Burrata and Hot Sauce. Chris Morocco, Bon Appetit.

Menu Planning 90

Menu Planning Marketing 90

EATER

OCTOBER 24, 2022

How we menu-planned for a cozy fall weekend in upstate New York A version of this post originally appeared on October 22, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Glorious fall colors in upstate New York. Stephanie Wu/Eater.

Menu Planning 54

Menu Planning Reservations 54

SiteMinder

FEBRUARY 29, 2024

Food and beverage management for events : Coordinating catering needs, menu planning, and service timing for events. Audio-visual equipment use : Training on the setup and operation of AV equipment commonly used in meetings and events.

Training 52

Training Customer Service Guest Satisfaction Communication 52

The Restaurant Times

JUNE 6, 2023

With this data, you can make data-driven decisions regarding menu planning, dynamic menu pricing adjustments, and cost control strategies. You can generate reports highlighting top-selling items and low performers and even identify seasonal trends.

Vendor Management 52

Vendor Management POS Systems Information Pricing 52

Winter Truffle Hospitality

MARCH 12, 2020

menu planning. Gradually, he began acquiring more projects as a freelancer based on word-of-mouth referrals. That, when he thought to set up his own venture. He zeroed in upon establishing Food Consulting Services (FCS) to offer food consulting. and food styling.

Menu Planning 40

Menu Planning Information Marketing Training 40

The Restaurant Times

MARCH 1, 2022

It will help you stay on top of your entire inventory to help with menu planning, order low-stock items, and reduce food wastage. QR code payment is also a viable alternative to this method. Inventory management is more than a one-person task that a POS system can easily handle. Remember Your Restaurant Visitors .

POS Systems 52

POS Systems Training Customer Service Catering 52

EATER

APRIL 11, 2022

Talk to me about menu planning. Rice bowls were another thing: There were many arguments among the food team about whether the characters could have brass, or if it was too expensive. Was there a specific list of dishes you had in mind, that you assigned to different scenes?

Budgeting 98

Budgeting Marketing Menu Planning Scheduling 98

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 158

Scheduling Front of House Training Customer Service 158

Les Roches

JANUARY 20, 2024

The role involves restaurant concept development, facility design, menu planning, and food and beverage management, as well as a range of other tasks. Conclusion Food and beverage consulting is a varied field, and you will need to have many strings to your bow.

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

EATER

JUNE 12, 2020

“Simply put,” says Liano, “neither the school nor the students were set up to enable SFCS to fulfill our educational promise through virtual learning.”.

Demo 112

Demo Training Menu Planning Communication 112

Les Roches

AUGUST 10, 2023

Food and beverage manager: manages the business’s food and beverage operations, including menu planning, maintaining quality and customer experiences. Here are some examples of high-paying and notable career paths: Hotel manager: responsible for hotel operations, ensuring guest satisfaction, managing staff and optimizing revenue.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Scheduling 78

Scheduling Front of House Training Customer Service 78

The Restaurant Times

NOVEMBER 8, 2021

You need to carefully price your restaurant menu to make it to the top and earn as much as possible. While it’s understandable that you want to make a profit, being overly aggressive with your menu pricing can drive the customer away. While on the other hand, being overly timid, can cost you precious revenues.

Pricing 59

Pricing POS Systems Menu Planning Marketing 59

7 Shifts

AUGUST 29, 2019

Menu Pricing and 2. Menu Design Once you analyze all of your menu items’ popularity and profitability, you can carefully engage in restaurant menu planning for your customer-facing menu to maximize profits. Typically, the practice is broken down into two segments: 1.

Pricing 111

Pricing Back of House Menu Planning Server 111

EATER

MAY 27, 2021

In a recent email conversation, a spokesperson for the group told me, “More and more people got involved, [planning] out everything you might imagine — equipment, safety protocols, menu planning, food sourcing, scheduling, etc. At the height of the uprising, the group was serving 300 meals a day.

Scheduling 90

Scheduling Accounting Menu Planning Communication 90

7 Shifts

OCTOBER 2, 2019

As a manager, planning and organization will become a bigger part of your job. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning.

Communication 114

Communication Scheduling Server Training 114

Lithos POS

DECEMBER 19, 2023

Quality Menu Planning A well-planned menu can make your fast food business profitable. You have to consider some factors such as cost, customer preferences, and profitability before planning your menu. You gained knowledge from the above topic.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

SiteMinder

OCTOBER 11, 2022

So, this not only appeals to conscious diners but improves your financial planning in the long run. There are plenty of ways to reduce food waste from enhanced menu planning to donating food surplus. Successful hotel restaurants. Some hotel restaurants have achieved global recognition.

Customer Service 52

Customer Service Reservations Book Marketing 52

Synergy Suite

NOVEMBER 16, 2023

Seasonal or Time-Dependent Popularity As culinary preferences ebb and flow with the seasons or time of day, establishments can navigate this dynamic by implementing strategic menu planning.

Training 52

Training Presentation Pricing Information 52

EATER

JANUARY 5, 2022

Some of that is by encouraging restaurants to operate virtual restaurants, and some of that is having apps, not chefs or seasonality, guide menu planning (“You don’t pare down forever but just pare it down to what makes more sense,” Klein said the company has told restaurants).

Presentation 143

Presentation Marketing Catering Demo 143

Synergy Suite

OCTOBER 26, 2023

Menu Planning Strategic menu planning emerges as a powerful tool when it comes to ingredient waste and spoilage. By aligning menu offerings with seasonality and carefully considering shelf life, restaurateurs can minimize the risk of excess inventory and ingredient spoilage.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Synergy Suite

JUNE 27, 2023

The seamless flow of information between these components facilitates efficient procurement, menu planning, operations management, financial analysis, and compliance, leading to improved profitability and customer satisfaction.

POS Systems 52

POS Systems Scheduling Procurement Information 52

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc.

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

Modern Restaurant Management

FEBRUARY 10, 2020

Plant Forward Plates features over 40 recipes scaled up to 100 servings, therapeutic menu plans, HACCP instructions, nutritional analysis and food-ordering guides to match the scaled recipes.

Marketing 141

Marketing Training Magazine Back of House 141

Les Roches

APRIL 3, 2023

Menu planning and development are also often up to the manager and head chef. From making certain that recipes are followed correctly to ensuring that food is properly stored and presented, managers must keep an eye on every detail of the kitchen.

Budgeting 52

Budgeting Customer Service Communication Training 52

The Restaurant Times

NOVEMBER 30, 2020

Menu Planning and Design. An important aspect that is often neglected is menu design and layout. When appropriately designed, the restaurant menu can be used as a tool for persuasion and influencing customers to order more. Hiring an entire HR team for a single standalone restaurant may cost you a lot.

Training 59

Training Menu Planning Marketing Server 59