Tag Archives: Profitability

Is Your Menu Working With You or Against You?

As a restaurant operator you already know the importance of keeping your food costs in line. That’s because combined with your wages and other payroll expenses, food and beverage costs account for anywhere from 50-70+ percent of your total revenue. Moreover, your food and labor are relatively controllable costs compared to rent, utilities, insurance and most of the remaining expenses ...

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9 Ways to Boost Your Customer Frequency

increasing customer frequency

It’s less expensive to get your current customers to visit your business more frequently than it is to acquire new customers. Gerry O’Brion gives us 9 strategies on how to get your current customers to come back more often. Video 10 of the Maines Restaurant Formula Video Series –

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10 Pricing Strategies for Your Menu

menu-pricing-strategies

Menu pricing strategies are one of the most important aspects to running a profitable restaurant. Making money in the restaurant business takes some math skills. Gerry O’Brion gives us strategies on how restaurants can price a menu for profit. Gerry gives us 10 pricing strategies for your menu to maximize the value you give your guests, while maximizing the cash ...

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16 Ways to Upsell in your Restaurant

Out of the 4 ways to make more money in the restaurant business, one of the easiest is getting your current customers to spend more money. Research shows that customer satisfaction is higher when restaurants offer personalized service and suggestions. Gerry O’Brion spills his secrets and techniques on how to upsell to your current customers. Watch our video with 16 ...

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See Profits Soar with Cheese-Based Foods

Whether it’s a hot bowl of oatmeal in the morning or meatloaf and mashed potatoes, everyone has a favorite comfort food. Grilled cheese sandwiches and macaroni & cheese often top the list of beloved comfort foods, although when dining out, customers don’t want to see something on your menu that they could make at home!   You should also explore ...

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When to Menu: Fresh Seafood

Seafood Menu

Adding fresh fish to any menu can become complicated due to what’s happening in the industry. Here is a helpful guide with information provided by Indian Ridge on when the best time to menu certain types of fish is based on availability, seasonality, and regulations. Keep this chart handy when planning your menu and feature items to maximize your menu ...

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Fresh Pasta Recipes at Any Price Point

At just about 91 cents for a 5-ounce portion, fresh gourmet pasta is one of the most affordable premium products available -and yet, the possibilities are truly endless when it comes to creating mouth-watering, crowd-pleasing, and money-making fresh pasta menu specialties. The use of fresh gourmet pasta may usually be associated with higher end cuisine, but restaurants of all types ...

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How to Market Fresh Pasta on Your Menu

Pasta is one of the most profitable items a restaurant can put on its menu because although it is a very inexpensive raw product, it allows for a huge markup once transformed into a delicious menu specialty. Fresh gourmet pasta is particularly profitable because of the value it adds to a menu item – you can charge a premium on ...

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11 Ways to Beat the Winter Blues

A tough winter can leave your customers feeling cold, tired and not themselves. Serve  up comfort food and seasonal favorites on your menu to help fight off their winter blues. 1. Pour a generous bowl of soup: Warm your guests inside and out by stepping up the soups and stews this winter. A steamy bowl of winter vegetable soup, sausage ...

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9 Ways to Be Brilliant at the New Basics

9 ways to be brilliant at the new basics

A house without a strong foundation will not stand. And a business without fundamentals firmly entrenched and duti-fully executed can wither and shrink as small as the period that ends this sentence. There are nine essential building blocks of successful foodservice companies in the second decade of the 21st Century: Focus. When companies start strong and stay strong, it’s because ...

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