Restaurant consulting
Blog
07
Feb
Menu engineering
This is an effective placement of items on the menu, by studying the profitability and popularity of dishes and drinks.
Let's discuss the basic rules for creating a menu:
The guest first of all pays attention to the first and last pag...
07
Feb
The restaurant menu is one of the indicators that affects the number of guests and the frequency of their visits to the establishment.
Ideally, the Guest should find their favorite dish from you.
And how to make the most ideal menu that will attract new Guests, arouse interest in regular Guests, be trendy, relevant and economically profitable?
First, you should analy...
07
Feb
Test opening of a restaurant. To do or not to do?
A test opening is when employees are not hired and trained, construction work is not completed, the menu will not work, etc.
The phrase “We are working in test mode” is understandable to everyone. But how strange does it sound, sorry, or...
07
Feb
How is a menu created in a restaurant?
At first glance, everything is very simple. The chef writes the menu, then processes it, forms technological maps and launches it into operation.
But, do not underestimate the importance of competent menu formation. Creating a menu is a ...
07
Feb
Emotional service in a restaurant
In the modern restaurant business, we use many terms - emotional, customer-oriented, friendly, fundamental service, etc.
Restaurant service can be viewed from different angles, but for sure, without what a Guest will not leave your resta...
01
Feb
Product write-offs – 0.002% or less?! Myth or reality?
Write-offs of products are waste during processing, products that have expired, chefs' mistakes, etc.
Write-offs are inevitable at any enterprise, but they should be minimized as much as possible!!!
It may seem that 0.002% and less is a f...
01
Feb
Chef KPI
The chef is one of the key managers in the restaurant business. The chef creates a product and builds technological processes, influences the cost, speed of delivery, etc. And how to evaluate the work of the chef? After all, in addition to ...
01
Feb
Restaurant Manager
The ideal manager - who is this person? An employee who simply opens and closes the restaurant, counts the cash register and sends SMS to the maintenance manager?
If you have this, then your company does not have a manager.
A restaurant m...
01
Feb
Efficient restaurant opening hours
There is an opinion that a restaurant can work effectively for breakfast, lunch and dinner. And why not?!
After all, a cool concept has been developed! There is an offer for a completely different Guest. And the most delicious and healthy ...
01
Feb
Seasonal menu updates and revenue
The change of seasons is a natural reason for gastronomic novelties. A seasonal menu maintains the interest of regular Guests, attracts new ones and allows a cafe or restaurant to stay afloat at any time of the year.
The weather changes - ...
01
Feb
Independent Brand Chef
Is there a place for him in your company?!
Often, in individual restaurants or in small restaurant chains - there is a position of Chef! A full-fledged manager who has a sous chef and a full-fledged team. But let's think about how busy the...
01
Feb
Restaurant optimization
Sooner or later, every company faces cost optimization, and this is not always due to the “sick state” of the company. Even the most successful restaurants monitor, optimize and analyze the work of their company.
But, optimization and thou...
