Today, we released our Quarterly Restaurant Report, in which we assessed U.S. data across F&B sellers. The report revealed trends like rising labor costs, busy weekday happy hours, bustling weekend restaurant traffic, and a close battle for popularity between tequila and vodka. Check out more insightful trends from our quarterly report: https://squ.re/4bhhhNH
Wonderful insights—as someone striving toward a career in SaaS for restaurants, this information is great to have in my mental database!
Revenue Generator fueled by insights and strategy | Ex- University of Notre Dame Athletic Dept, General Mills, Conagra Brands, and Sazerac
This is really great commentary! Yes, the author is speaking about zero proof cocktails on-premise but it’s the same lesson re:knowing your consumers in any industry. A receipt, market share, units per week, etc. won’t tell the whole story. Listening to your consumers can help complete the story, providing the why and how. “Most of the time the mindful drinker chooses the restaurant. As owners and managers, everything we look at tells a story….You’re missing out on the whole story and the real worth of having these options.” (Referencing zero proof cocktails) See full quote below.
Regional Sales Manager Northern California for The Free Spirits Company. Owner at Lenny's Hideaway.
Camille Vidal shared with us at her TOTC seminar that the majority of the time, the mindful drinker chooses the restaurant. Our zeroproof drinks are not dominating our sales by any means, but we consistently see tabs like this one. 4-8 diners enjoying a night out with a mix of full and zeroproof cocktails. Often times, consumers go out of their way to let us know these options are why they came to Lenny’s. This year, we had our highest January beverage sales. Again, not because the non alc cocktails dominated the sales, but because of tabs like this. As owners and managers, everything we look at to anazlyze our business tells us a story. If you’re looking at no and low cocktails from the vantage point, “Well, yeah we sell a few here and there,” you’re missing out on the whole story and the real worth of having these options. You’re also undervaluing the crucial benefits a no and low menu has for not only your beverage program, but the bottom line of your entire restaurant. #mindfuldrinking #nonalcoholic #zeroproof #cocktails #menudevelopment #restaurantindustry #revenuegrowth #restaurantowner #restaurantmanager #restaurantoperations #drinksindustry
Subway, the popular restaurant chain that has been around for decades, has done an excellent job of refreshing their store and look every decade. However, their menu options have not kept up with the changing tastes and preferences of their customers. As we all know, in the food industry, the menu is the heart of the business. So, what would you adjust on their menu if you ran it? Share your thoughts in the comments below.
Did you know? $375k just to get started 🥵 Ghost kitchens, such as Partake Collective, reduce typical brick-and-mortar restaurant model start-up and overhead costs by as much as 70% Ghost kitchens are a rapidly growing food and beverage segment, expected to become a $1 trillion industry by 2030, according to Euromonitor. Learn more at partakecollective.com
Many novice restaurant proprietors often fall into the trap of setting their menu prices solely based on their competitors' rates. While considering the competition is valuable, relying solely on competitive pricing can lead to costly errors. In contrast, seasoned restaurant consultants such as Last Call Consulting possess the expertise needed to craft optimal menu pricing strategies that guarantee healthy profit margins. We understand that menu prices should be meticulously determined, taking into account food costs and the intricacies of portion control. Armed with this knowledge, we assist in establishing menu prices that not only reflect the quality of your cuisine but also maintain the financial health of your establishment. www.lastcallconsulting.com #RestaurantConsulting #BreweryConsulting #BarConsulting #OCConsultants #OrangeCountyEats #FoodBiz #CraftBeerConsulting #BarIndustry #RestaurantSolutions #BreweryServices #OCFoodScene #BreweryExperts #BarConsultantsOC #HospitalityConsulting #OCBusiness #BeerIndustry #RestaurantExperts #OCRestaurants #BreweryAdvice #MixologyConsulting
Unlock the Secrets to Maximized Restaurant Profits! 🍽️ Margins in the restaurant industry can be tight, but proper inventory management can be a game-changer. Sculpture Hospitality has created this FREE Buyer's Guide to Food & Beverage Inventory Management Systems to help you find the solution that's right for you. Get your copy now: https://hubs.la/Q028tsH_0 #RestaurantProfits #RestaurantInventoryManagement
Hello Everyone, See my Analysis on Mexico Restaurant Rating Data: Mexico Restaurant Rating 2015-221 Tool: Power BI Insights: 1. Total Number of Restaurant 2. Total Number of City 3. Total No of Cuisines 4. Total No of Customer 5. No of Customers by State 6. No of Customers by Marital Status 7. Top 5 Restaurant overall rating 8. No of Customers by Occupation 9. Alcohol Service by Restaurant
Unlock the Secrets to Maximized Restaurant Profits! 🍽️ Margins in the restaurant industry can be tight, but proper inventory management can be a game-changer. Sculpture Hospitality has created this FREE Buyer's Guide to Food & Beverage Inventory Management Systems to help you find the solution that's right for you. Get your copy now: https://hubs.la/Q028tvN80 #RestaurantProfits #RestaurantInventoryManagement
Unlock the Secrets to Maximized Restaurant Profits! 🍽️ Margins in the restaurant industry can be tight, but proper inventory management can be a game-changer. Sculpture Hospitality has created this FREE Buyer's Guide to Food & Beverage Inventory Management Systems to help you find the solution that's right for you. Get your copy now: https://hubs.ly/Q028tDB40 #RestaurantProfits #RestaurantInventoryManagement
To understand the changing face of restaurant tipping, BentoBox asked more than 2,500 U.S. diners how they really feel about it. Find out if diners like tipping, what diners consider factoring into a tip, and more in our 2023 Tipping Report:
Founder & CMO HenriPay - Serial Entrepreneur
1moGreat insights! How do you think these trends will shape the future of the restaurant industry in the coming months?