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Enhancing Your Menu with Frozen Beverage Machines: A Guide for Restaurants Looking To Increase Revenue.

Don't underestimate the drink! Beverages can make or break your restaurant. 🍹 Did you know? 70% of customers say the availability of specific drinks can sway their restaurant choice! 🥂 Here's why your beverage selection matters: 🤝Complements the Menu: The right drinks enhance the dining experience by pairing well with your food offerings. 🍺Caters to Diverse Preferences: Offer a variety of beverages to attract a wider audience, from craft beers and cocktails to refreshing non-alcoholic options. 💰Boosts Profit Margins: Beverages often have higher profit margins than food, so a well-curated selection can significantly increase your revenue. Don't just serve food, serve experiences! Craft a beverage menu that makes customers thirsty for your restaurant. 📬DM us to subscribe to our weekly newsletter for more restaurant tips, tricks, and trends!

If you're a SMB Bakery, this is a great resource of what is possible. Free product tour tomorrow. My friends at Sweets & Snacks Expo IDDBA and Specialty Food Association Check out this webinar as see if we can improve your business. #cloudsecurity #digitaltransformation

The rise of the drinkable dessert on restaurant menus Desserts can be a tricky sell. Guests love them and they’re highly profitable, but it’s not always easy to convince customers to invest in the extra time, money, or calories. One option is to make them drinkable. Beverage consumption in general is surging as consumers turn to menu items that are fast, portable, customizable, and satisfying, especially in the growing afternoon daypart. Restaurant companies large and small have noticed, and are responding with an array of drinkable desserts. Read more: https://lnkd.in/gTFgytXe #beverages #foodservice #consumertrends #foodandbeverageindustry

Craft the perfect cocktail menu with our experts. Beyond food, a great beverage strategy elevates the experience. Schedule your free beverage consultation today. Let's build a menu that brings people together over great drinks and stories. #beveragestrategy #drinkspecials #restaurantbeverage #craftcocktails #bartending #drinksindustry #hospitalityconsultants

Are You Cooking Up Ineffective Marketing Strategies? Your Restaurant Deserves Better! 🔥 Don't Let Tasteless Promotions Ruin Your Delicious Dishes. Discover the Recipe for Success in the Restaurant World! 🍕🤔 If you're interested to know more, comment "POS" and we will onboard you today... #restaurants #restaurantmarketing #foodordering #bestcuisine #food #onlineordering

"High velocity items" on a restaurant menu refer to dishes or food items that are popular and sell quickly. These items contribute significantly to the restaurant's overall sales. High velocity items can vary based on factors such as cuisine, location, and target audience. Here are examples: Classic Comfort Foods: dishes that have broad appeal, such as burgers, pasta, or pizza. Appetizers and Shareables: finger foods or sharing platters like BSW mozzarella sticks are popular for groups and sell often. Specialty Drinks: Unique and well-crafted beverages, including cocktails, mocktails, or house-made sodas. During the Winter months some cocktail bars will put a Hot Toddy on the menu. Restaurants analyze data on these types of items, customer feedback, and market trends to understand which items perform well and use that information to refine their menus.

RULE #48 -- Good for eating and marketing -- Over the years, my wife and I have avoided disappointing dining experiences by invoking Rule 48. The gist is, “Don’t order food from a restaurant if it’s not on the main menu.” So, no matter how great your yen is for pasta, take a pass on it at Bob Evans. The same holds true for wine from a convenience store, bagels at McDonalds, or, worse, sushi from any joint that doesn’t specialize in sushi. The further your order strays from the core menu, the more likely you’ll play gastronomical roulette. You want your steak restaurant to focus on steaks, not seafood linguini and cannoli. Rule 48 also plays out for brands, marketing plans, and budgets. What are you funding, staffing, or resourcing that’s siphoning attention off your core brand? If it doesn’t fit, cut it or sell it off, no matter how tasty it seems. Procter and Gamble®, for instance, sold off Folger’s® Coffee and Pringles® potato chips, both highly successful international brands, because they didn’t fit the profile of its consumer packaged goods businesses. Find out what doesn’t belong on your marketing menu. Then, as chef Gordon Ramsey says on the TV show Kitchen Nightmares, “Shut it down!.” Photo: Nienke Broeksma on Unsplash

Once a small regional trend starts spreading to national chain restaurants, it's time to start paying attention. Dirty soda has been around for a decade, but it's just now appearing in places like Sonic and Jack in the Box. Why? I found this article by Bret Thorn in Nation's Restaurant News to be particularly enlightening regarding dirty soda's history and why the beverage is suddenly in the spotlight. #trend #dirtysoda #beverages

Unexpected textures and flavors bring modern spins to beverage development - here are 5 Ways to Bring Asian-Inspired Accents to Your Beverage Menu #flavorandthemenu https://lnkd.in/gmWFaSi3