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Onion prices are on the rise again! But some restaurant owners are not letting that affect their business. They are finding creative ways to cope with the challenge and offer great dining experiences to their customers. Sakshi Tickoo from The Economic Times reports how different restaurants are dealing with the onion crisis. Some are trying to maintain price stability, some are experimenting with other ingredients, and some are using their existing stock of onions. You can read the full article here: https://lnkd.in/g__zPcFM What do you think of these innovative solutions? Do you have any suggestions for how restaurants can manage their costs and quality in such situations? Share your thoughts in the comments below. #onioncrisis #restaurantbusiness #innovation #creativity

Curious about the latest global restaurant trends? From value and convenience to quality and bold flavors, eateries worldwide are innovating to meet modern dining preferences according to the latest research from Technomic, Inc.. From Australia to Brazil, here are six notable global trends to watch. #restaurant #trends #innovation #value #convenience #quality #flavour https://lnkd.in/gk2uM_B9

The NYT analyzed 121 restaurant menus across the US. Interesting insights: ➡ The Caesar salad isn’t just a steakhouse fixture. You’ll find it at Mexican restaurants. And Thai restaurants. And Cuban restaurants. 🥗 ➡ Like purses, menus have shrunk. Many restaurants favor a vertical, half-page menu — just the right size for holding in your hands, with no pages to flip through and, often, fewer items to choose from. ➡ Many restaurateurs are using limited menu real estate to signal their commitment to staff, and service charges that go toward higher wages or employee benefits are among the most popular ways to do so. These fees — and the sometimes lengthy explanations that accompany them — show up on nearly one in five of our menus. More great insights here 👇 https://lnkd.in/gG82yq65

I was reviewing the books of a restaurant the other day, and we got into a conversation about what your cost per plate is. And how are your margins looking for each of these dishes? Here's how it breaks down over different types of restaurants for just a cheeseburger. I'm afraid I can't promise this is accurate. Fast Food Restaurants: The profit margin for fast food restaurants on items like cheeseburgers is often slim, typically ranging from about 5% to 15%. These establishments rely on high-volume sales and efficient operations to make a profit. Casual Dining Restaurants: The margin can be a bit higher for casual dining, usually ranging from 15% to 25%. These restaurants balance quality and cost to provide a more upscale dining experience than fast food, often leading to a higher price point and margin. Gourmet or High-End Restaurants: High-end restaurants can have a significantly higher margin on specialty items like gourmet cheeseburgers, potentially ranging from 25% to 40% or more. These establishments use premium ingredients and offer a unique dining experience, justifying higher prices. Food Trucks or Pop-up Kitchens: The margins for food trucks or pop-up kitchens can be pretty variable, but they often range from 15% to 30%. Factors like lower overhead costs compared to traditional restaurants can influence these margins. Theme Restaurants or Specialty Burger Joints: Specialty burger joints and theme restaurants can have margins similar to gourmet restaurants, often between 25% and 40%. Their unique offerings and niche market appeal can support higher price points. #FoodBusinessInsights #RestaurantMargins #CheeseburgerEconomics #FastFoodProfits #CasualDiningTrends #GourmetBurgerBoom #FoodTruckFinances #SpecialtyBurgers #CulinaryEconomics #MenuPricingStrategies #RestaurantIndustryAnalysis #BurgerBusiness #DiningEconomics #FoodServiceSector #HospitalityRevenue

I was reviewing the books of a restaurant the other day, and we got into a conversation about what your cost per plate is. And how are your margins looking for each of these dishes? Here's how it breaks down over different types of restaurants for just a cheeseburger. I'm afraid I can't promise this is accurate. Fast Food Restaurants: The profit margin for fast food restaurants on items like cheeseburgers is often slim, typically ranging from about 5% to 15%. These establishments rely on high-volume sales and efficient operations to make a profit. Casual Dining Restaurants: The margin can be a bit higher for casual dining, usually ranging from 15% to 25%. These restaurants balance quality and cost to provide a more upscale dining experience than fast food, often leading to a higher price point and margin. Gourmet or High-End Restaurants: High-end restaurants can have a significantly higher margin on specialty items like gourmet cheeseburgers, potentially ranging from 25% to 40% or more. These establishments use premium ingredients and offer a unique dining experience, justifying higher prices. Food Trucks or Pop-up Kitchens: The margins for food trucks or pop-up kitchens can be variable, but they often range from 15% to 30%. Factors like lower overhead costs compared to traditional restaurants can influence these margins. Theme Restaurants or Specialty Burger Joints: Specialty burger joints and theme restaurants can have margins like gourmet restaurants, often between 25% and 40%. Their unique offerings and niche market appeal can support higher price points. #RestaurantProfitMargins #CheeseburgerEconomics #FastFoodFinance #CasualDiningProfits #GourmetBurgerMargins #FoodTruckFinancials #SpecialtyRestaurantProfits #DiningBusinessEconomics #CostPerPlateAnalysis #MenuPricingStrategy

Is lowering Menu prices to attract more customers a solution? According to the Business Times, “Japanese restaurants fight back with lower prices and new concepts to woo diners. More affordable menus may draw in budget-conscious diners, but pundits wonder if this will be enough to stem the industry’s bleeding.” In Singapore, many Japanese restaurants have opened in the last few years, especially in the high-end omakase segment, with an average check above SGD 300. In 2022, it was well accepted during the dining revenge and limited travels, with a long waiting list for most of them. Since mid-2023, the restaurant business for most high-end dining dropped. Today, dining in 3 Michelin Stars in Tokyo is cheaper than 1 Michelin Star Omakase in Singapore. Do you think it makes sense? In challenging business moments, restaurants may reevaluate their pricing strategy and positioning to navigate economic uncertainty. Restaurants may focus on strategic pricing adjustments, ensuring affordability for customers while maintaining the exceptional standards they’ve come to expect. Menus should be dynamic and rotation, with specials or dishes of the day. Many Singapore restaurants, especially hotel buffet, offer significant discounts (30 to 50%). These practices, invented by marketing departments and influenced by mass distribution, may be beneficial for the short term ( Mechanically falling prices will likely boost sales volumes) and, simultaneously, very dangerous. Accepting lower pricing or discounts does not bring loyalty among customers, as this category will jump to another discount within your competitors. With inflation, pricing strategy is crucial; restaurants have higher running costs such as rent and F&B cost, higher labour and utilities that may justify higher selling prices to protect their margin. This our few of our recommendations: Do Not: Shrinkflation: Do not reduce the portion with the exact pricing or higher pricing You can limit your pricing increase with the risk of being out of your position. Keep current pricing with a risk of dropping your margin. Heavily Discount your price. Do: Review your menu engineering and remove underperforming menu items Modify the recipes to keep the same taste but at a lower cost while keeping quality Reduce your menu and keep it short 20/80 - 20% of dishes drive 80% of the revenue Reduce the quantity and charge a lower price. Keep the fundamental rights: Great food artfully plated, friendly and competent staff, and excellent ambience setting at the right price. If you own or operate an F&B business and need assistance with your business assessment, F+B Consulting is here to partner and help you with our restaurant consulting services. We are a hospitality consulting agency specialising in business strategy and creative concepts that drive a successful business. #pricing #restaurant #consulting #pricingstrategy #businessstrategy #singaporerestaurants #singapore

New year, new trends ✨ Hanna Banica Marketing Director #Duni, tells us more about the restaurant trends for 2024. ✨More occasions & simplified menus The problem of recruiting experienced chefs and trained restaurant staff continues to be a struggle for the industry. This is now also visible in the menus, where we can see an increase in simpler dishes such as cheese trays and snacks. We also tend to go from three main meals a day to more occasions where we eat smaller dishes and more snacks instead. Many restaurants offer a snack menu. As a response to the difficulties in recruiting trained personnel, Duni has launched UNMO an innovation project and a platform that connects people in the business. ✨Customization New services will be added to the restaurant experience. In the US, some restaurants offer guests the opportunity to choose which table they want to reserve when they make a booking. Many restaurants also offer more options for composing their own dish, by letting guests choose side orders and sauces. A more customized experience. ✨Comfort food In troubled times, we tend to go back to basics and want more comfort food and spending time with people we love. Tough times are the time for desserts and affordable luxury. In England, for example, you can see that the number of ice cream parlors has increased significantly. #DuniGroup #trends #restaurant

The UK is known for leading the way in the food industry. According to a recent report, the country is predicting a shift towards a more inclusive food culture where vegans and carnivores are on equal footing. Additionally, the report highlights the increasing popularity of Middle Eastern cuisines, such as Afghan. Check out the article to learn more about the 11 food, drink, and restaurant trends predicted for 2024. #foodtrends #restauranttrends #globalcuisine

In this episode of The Restaurant Report, host Paul B. and guest co-host Amy Hom, experts in the restaurant industry and consumer sentiment, delve into the fascinating world of food halls and emerging brands. Despite current economic challenges, such as rising prices and inflation, which have reduced restaurant visits, food halls, and innovative culinary concepts are showcasing significant growth and resilience. #RestaurantIndustry #EconomicChallenges #SavorFM Watch or listen here 👇 https://lnkd.in/e_pQJyjM

Restaurant TNC - Restaurant Webflow Template ↖ https://lnkd.in/gnV7v9Mm Best Restaurant, Food or grocery shop Webflow Ecommerce Template. Ultimate Solution for Restaurants on Webflow. Suitable for any type of restaurant like Seafood, cafe, bar, fine dining, traditional, Italian, Asian fusion, Family style, Thai, Chinese, Indian, Steak, Bakery and more. #webflow #webflow_restaurant_template #webflow_cms_template #webflow_eCommerce_template #webflowtemplate #webflow_landing_page_template #restaurantwebsite #websitedesign #userexperience #digitalmarketing #webdevelopment #onlinemarketing #EverydayHappiness #RestaurantSuccess #Foodies #ecommerce #businessplanning