7 Shifts
APRIL 25, 2022
When menu engineering, you'll get an easily digestible visualization of which menu items are most beneficial to your restaurant, which ones need their prices raised/costs dropped, and which ones should be discontinued in favor of a different menu.
Modern Restaurant Management
MAY 8, 2023
That doesn’t mean they are trading in their filet mignon for a fast-food burger, but rather they are looking for a more culinary-driven menu at a lower price point. Savvy restaurant franchisees should be looking at fast casual brands to meet this consumer where they are.
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Horizon Hospitality
MARCH 11, 2024
The hottest topic of discussion at industry conferences lately has been dynamic pricing for restaurants, a data-backed strategy that adjusts menu prices on demand. Staying open during off-peak hours has become too expensive for many, and operating hours have been reduced across the industry.
Modern Restaurant Management
JANUARY 31, 2024
Inventory : Generally, when food costs go up, operators will raise their menu prices by a small amount. But what we’ve found is that operators have been leaning on menu price hikes to cover their expenses for more than two years now, and they’ve finally reached the limits of what consumers are willing to pay.
Modern Restaurant Management
JANUARY 17, 2020
Best of all, we got all of that at an affordable price. Seeking multi-unit operators across the U.S. The new location will be owned and operated by the Chunara Food Group. Led by Ali and Shezaan Chunara, the Chunara Food Group is a large multi- unit operator with over 70 locations across the U.S.
Modern Restaurant Management
MARCH 8, 2024
More than 80 percent of the respondents were C-Suite, VP, or director-level executives at multi-brand, multi-unit operators with a minimum of 20 locations in the United States. percent) while shops in other states raised prices, some by a whopping 43.3. percent percent (looking at you North Dakota).
Modern Restaurant Management
OCTOBER 22, 2020
“Our new formats are incredibly attractive to today’s multi-unit operators, who are looking for chef-driven food quality at a lower investment than a traditional QSR. designed with high-rent urban areas in mind. With drive-thru equipped buildouts as low as 1,200 sq.
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