Hospitality Magazine

JULY 10, 2023

The Hospitality Leaders Summit returns to Melbourne in less than 3 weeks – and time is running out to secure two tickets for the price of one. 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.

Menu Planning 100

Menu Planning Presentation Budgeting Training 100

Hotel Owner

SEPTEMBER 9, 2024

By gathering data on food waste, hotel management can identify patterns—such as consistently over-preparing certain dishes or throwing away specific ingredients—and make informed decisions to change purchasing habits, adjust portion sizes, or refine menu offerings.

Portion Control 115

Portion Control Menu Planning Training Procurement 115

7 Shifts

AUGUST 29, 2019

Menu engineering can be simplified as the steps taken to increase the profitability of a restaurant menu. 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.

Pricing 111

Pricing Back of House Menu Planning Server 111

Modern Restaurant Management

SEPTEMBER 27, 2024

Fast-Casual Fast Growth Rising prices in recent years have evidently been good for someone: Fast-casual restaurants. titled Pricing Strategies Driving Restaurant Visits in 2024. Shake Shack is thriving even as it raises prices. The fast-casual burger chain increased prices by 2.5 percent year-over-year, compared to 0.4

Reservations 100

Reservations Pricing Marketing Accounting 100

Synergy Suite

OCTOBER 26, 2023

Consequently, astute restaurateurs meticulously monitor and manage this percentage, seeking avenues to optimize ingredient costs, negotiate with suppliers, and fine-tune pricing strategies. Understanding these trends can help you make informed decisions about pricing, menu adjustments, and inventory management.

Pricing 52

Pricing Portion Control Communication Menu Planning 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

Les Roches

JULY 4, 2024

Courses explore the principles of menu planning, food preparation, drinks service and restaurant operations. Revenue management and pricing strategies A key part of management hospitality careers is maximizing profitability and optimizing performance.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Events Guest Services 52

The Restaurant Times

JUNE 6, 2023

The software allows for accurate cost calculations for menu items by tracking ingredient costs and portion sizes. With this information readily available, you can make informed decisions regarding pricing and menu engineering to maximize profitability. Furthermore, restaurant management software helps reduce waste and shrinkage.

POS Systems 52

POS Systems Vendor Management Information Pricing 52

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

The Restaurant Times

NOVEMBER 30, 2020

Based on these factors, a restaurant consultant enables you to decide the restaurant design, develop the menu, and the pricing. Menu Planning and Design. An important aspect that is often neglected is menu design and layout. Hiring an entire HR team for a single standalone restaurant may cost you a lot.

Training 59

Training Menu Planning Marketing Server 59

Synergy Suite

NOVEMBER 16, 2023

A comprehensive analysis of profitability reveals the delicate balance between ingredient costs, pricing strategies, and overall financial viability. Calculate the contribution margin for each menu item by subtracting the cost of ingredients from the selling price.

Training 52

Training Presentation Pricing Information 52

Les Roches

JANUARY 20, 2024

The main aim is to identify and address issues, such as cuisine selection, menu pricing, ope­rational efficiency, and ambiance. The­y will help you develop de­tailed kitchen floor plans, strategically organize­ key areas such as cle­aning and storage, and even sugge­st optimal seating arrangements to improve the customer e­xperience.

Regulatory Compliance 52

Regulatory Compliance Pricing Marketing Menu Planning 52

Hotel Business

SEPTEMBER 13, 2024

Simple tactics and offers such as a complementary drink for the first main menu item ordered via the app can encourage guests to browse, engage and use all in one go, enabling them to see at the touch of a button how easy it is and encourage further adoption in the future.

Communication 52

Communication Information Presentation Guest Satisfaction 52

SiteMinder

MAY 29, 2024

Research shows that food waste is shaping up to be a strong concern of guests with consumers claiming that it bothers them almost as much as food prices. Factor waste into menu planning Consider donating food surplus to better manage hotel food waste. Learn more What are the causes of waste in hotels?

Regulatory Compliance 52

Regulatory Compliance Blog Training Guest Satisfaction 52

Modern Restaurant Management

FEBRUARY 25, 2020

In addition to a searchable database for answers about products and baking questions, the site will share trending topics, menu-planning ideas, recipes and troubleshooting tips.

Front of House 140

Front of House Marketing Scheduling Back of House 140

Synergy Suite

DECEMBER 21, 2023

Influence on Menu Planning Inventory variance can also affect your menu planning. Importance of Detail in Inventory Records Maintain detailed records of each item in your inventory, including its name, quantity, purchase price, and usage history.

Portion Control 52

Portion Control Information Menu Planning Training 52

Les Roches

APRIL 3, 2023

This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Menu planning and development are also often up to the manager and head chef.

Customer Service 52

Customer Service Budgeting Communication Training 52

Les Roches

JUNE 25, 2024

It requires an understanding of market trends, demand forecasting and pricing optimization techniques Food and beverage management : oversees the dining outlets in a hotel, including restaurants, bars and banquet facilities.

Travel and Tourism 52

Travel and Tourism Events Scheduling Guest Satisfaction 52

Les Roches

JULY 5, 2024

Overseeing menu planning, food preparation, beverage service and staff management to deliver exceptional dining experiences to guests Event coordinator/management: planning and coordinating a wide range of events, including weddings, conferences, corporate meetings and special occasions Hotel revenue management: analyzing market trends, managing pricing (..)

Event Coordination 52

Event Coordination Housekeeping Training Front Desk Operations 52

Synergy Suite

JUNE 27, 2023

By analyzing inventory usage, costs, and trends, restaurant owners and managers can identify areas of improvement, optimize menu pricing, and forecast demand. Integration with POS systems allows for automatic data syncing, enabling real-time reporting on sales trends, menu performance, and customer ordering patterns.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52

Xotels

NOVEMBER 23, 2023

Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. A hotel revenue manager plays a crucial role in steering pricing strategies to optimize the financial performance of a hotel. Interested in working at Xotels?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. A hotel revenue manager plays a crucial role in steering pricing strategies to optimize the financial performance of a hotel. Interested in working at Xotels?

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Les Roches

JUNE 26, 2024

Graduates with a degree in hotel management can pursue various roles in the hospitality industry, including: Hotel general manager : overseeing all aspects of hotel operations and ensuring profitability and guest satisfaction Front office supervisor: handling all front desk operations, reservations and guest services to ensure smooth check-in/check-out (..)

Guest Satisfaction 40

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 40

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

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 184

Marketing Training Magazine Back of House 184

EATER

OCTOBER 21, 2021

He made all of his sauces from scratch, improvised menus, and advised the national menu-planning board. I asked Robert Wiggins, an African-American chef on the Capitol Limited between D.C. and Chicago in the 1980s, if he liked his job. “I I loved it,” he said, recalling “good union protection” and leeway in the kitchen.

Training 130

Training Budgeting Article Menu Planning 130