Duni Group’s Post

Maintaining consistency for food taste is very exhausting and always being a challenge for restaurant owners, especially if you have more than one branch. Standardize your products and process through fixed APL (approved product list) which ensures 85% food taste stability so you must be quite sure that the purchasing department is committed to it, chefs use the same ingredients for each dish and it cannot be changed except through the menu developer specialist , although you must have only one alternative for this list , and do not exceed more than one because every time you go for alternatives you may lose from 5% to 10% percent of the desired taste. APL ensures the standardization for the whole organization. #restaurant_industry #hospitality #restaurant

Arizona Restaurant Week returns September 20 - 29! 🍴🍝 Throughout this 10-day event, participating establishments present exclusive three-course Arizona Restaurant Week menus, which feature some of their most popular dishes as well as new dishes not otherwise available at the restaurant. These menus allow chefs to showcase their talents while incorporating trending, hyper-local or limited-availability ingredients. These menus are offered at a fraction at the usual costs. Arizona Restaurant Week prix-fixe menus are either $33, $44 or $55 per person (and even per couple, in some cases), depending on the restaurants. Diners can take advantage of exclusive wine and cocktail pairings at some establishments for an additional charge. We’re unveiling the list of restaurants and their menus by September 1, 2024. https://lnkd.in/grGkEjV If you are a restaurant and want to sign up, register at https://lnkd.in/e__-MEC #peoriaaz #dinelocal #arizonarestaurantweek #pricefix #prixfixe

WHO ARE WE ? We are a group of Restaurant consultants and social media enthusiasts dedicated to helping restaurants and food establishments improve their menus and overall dining experience. Having worked in the food business for 06 years, we bring a lot of knowledge and expertise to the table. We collaborate closely with our customers to create unique solutions that are tailored to their unique needs and objectives. Our team is made up of skilled chefs, marketers, accountants and members of the food industry that have a thorough awareness of current food market trends, methods, and best practices. In our opinion, great food is not just about flavour but also about quality, presentation, and inventiveness. We work hard to develop menus that not only tempt the taste buds but also give our clients' consumers a special dining experience. #Restaurantconsulting #Restaurantindustry #FoodandBeverages #Restaurantconcept

I know I had a busy time around the holidays, and the new Q4 2023 Restaurant Trends Report from Toast confirms it was a busy one for restaurants, too – especially those that took advantage of the catering season. Here are some of the takeaways I found most interesting — and as a ramen enthusiast, I can relate to ordering comfort foods when the temperature drops. Same-store catering transactions increased +71% in Q4 2023 compared to Q4 2022. Of that increase, 30% came through Catering Online Ordering, launched in Q3 2023. Soup and stews warmed up with +25% more orders than the average from Q1 through Q3, closely followed by ramen and noodles (+13%). Salads saw a chill with -8% fewer orders. And there’s more where that came from — check out the full report for more: https://lnkd.in/eCdyqREV

Toast just published their 2023 Q4 Trends report. Fascinating data on everything from tipping, to what sells to trends in catering. If you're a restauranteur, I recommend that you check this out to help you plan for Q$ of 20024. #toast #restaurantmanagement #restaurantbusiness #geckohospitality #restaurantjobs #restaurant

⁠ Restaurant sales slow down during winter. Should that get you worried? ⁠ ⁠ Giselle Mastrosanti, COO of Restaurant Operations at Paperchase, doesn’t think so. ⁠ ⁠ According to her, “Cold weather, shorter days, and more clothing layers don’t mean less revenue for your business.” ⁠ ⁠ Her solution? Increase your average spend. ⁠Here's how:⁠ ⁠ • Make sure the staff you count on is well-trained and ready to upsell and connect with your guests. (Spend more time with their tables, make them taste your dishes, and answer any questions your customers might ask). ⁠ ⁠ • Engineer your menu to sell. Offer a seasonal winter drink special, have the drink menu on the table, and have a warm dessert during winter time. Side orders and desserts should be a minimum of 5% of your total sales. ⁠ ⁠ • Monitor your weekly break-even point and keep purchases in line. ⁠ .⁠ .⁠ .⁠ #paperchase #paperchaseaccounting #paperchaseaccountancy #hospitalityfinance #hospitalityfinanceexperts #restaurantfinance #restaurantaccounting #paperchaseglobal #paperchasecoo #coocorner #cooservices #restaurantoperations #hospitalitypartners ⁠ ⁠

This one mistake costs restaurants THOUSANDS of dollars each year. You ever sit down at a restaurant and the server takes a little longer than usual to come and greet you? Well, with each passing minute the check size gets smaller and smaller. Let me explain. The first thing you do when you sit down is “get everyone started with some drinks”. High margin items. Let’s say you want to turn tables every 90 minutes. For argument sake, let’s say each drink last 30 minutes. (3 people at the table x 3 rounds ) x $15 drinks = $135 Now let’s say the server on average is a couple minutes late to each new round. By the time they come to get you your last round you’re in the middle of dessert and have a much higher chance of turning down that last drink. Let’s say this happens 10% of the time. It happens more but I’m feeling nice this morning. 40 tables a weekend night x .1 = 4 missed tables x 2.5 average party size = 10 missed drinks x 2 nights ( Friday & Saturday) = 20 missed drinks x 52 weeks = 1,040 missed drinks x $15 a drink = $15,600 a year in missed revenue. I would say that this happens more times than not when I go out to eat. It’s impossible to be perfect but I wanted to illustrate how the little things can go a long way into your top and bottom lines. Have you ever noticed this when you go out to eat? If you haven’t, you will now. Sorry. #restaurant #restaurantowner #hospitalityindustry

Behind every exquisite dish lies a kitchen equipped with precision and quality. From perfectly ground spices to flawlessly sliced ingredients, the journey to culinary excellence begins with reliable restaurant equipment. #restaurantequipment #foodserviceequipment #restaurantequipmentforsale #commercialequipment #foodservice #commercialequipment #restaurantequipmentdealer #restaurantequipmentsupply #restaurantequipmentsales #chefessentials #qualityequipment

1. Super Bowl yes, your restaurant maybe. The Super Bowl is a hit or miss for concepts. For some it's a big deal, while for others, it's not. Your establishment can offer Happy Hour all day or showcase catering for the Big Game. 2. Mardi Gras Themes. Offering craft cocktails are a win for many concepts. Have your mixologists prepare a festive cocktail that's available for a Limited Time only! 3. President's Day: People love 3 day weekends. It gives them a chance to unwind for one more day...so why not encourage them to unwind at your restaurant? 4. Food and beverage pairing guides: share content about pairing wines, beers or cocktails with dishes available at your restaurant. This can even lead to a food pairing event, curated by your Executive Chef...I can go on. Want even more content ideas? Sign up for my NEW online training course and I will share ALL THE THINGS that will help you master your restaurant marketing strategy. https://lnkd.in/g9vdK58R Enroll today and experience why companies like Nékter Juice Bar, Pokeworks and Mama's Hospitality Group swear by The Culinary CMO's strategies. #TheCulinaryCMO

Curious about how Q4 was different in the restaurant industry? Check out Toast trends report below