Mary Pauline Gorriceta-Banusing’s Post

Mastering the menu pricing game is an art! Balancing high and low-cost items takes time and precision. Fine-tune your menu by keeping food costs accurate and embracing a modern point-of-sale system. Patience and focus are your secret ingredients! Avoid the recipe for failure—understand your costs to ensure success in the restaurant industry. Follow me for more tips and strategies for restaurant success #MenuProfits #CulinaryBalance #RestaurantSuccess

WHAT’S MORE IMPORTANT TO THE SUCCESS OF YOUR RESTAURANT – FOOD QUALITY OR CUSTOMER SERVICE? Quick - what's more important to the long-term success of your restaurant, the quality of your food product or the quality of your customer service. Well according to Massimo Bottura, a famous chef and restauranteur, neither one is more important than the other. An outstanding food product will always be ruined by poor customer service. And outstanding customer service can never make up for a poor or inconsistent food product. Now I can't help you with the quality of your food, I'm not a chef. However, we do have some tips for you on maintaining consistent high quality customer service and it starts with culture. Have you created a culture in your restaurant where you're servers and other front-of-house staff are proud of what they do, are proud of their profession and proud of your restaurant and the experience you're trying to bring to your customers. Secondly, we have a cheat sheet on maintaining the perfect schedule and controlling your labor costs. Great scheduling will help the front of house create a consistent focus and energy on bringing high quality customer service. If you'd like a copy of that cheat sheet just message me directly or leave a comment and I'll make sure we get it in your hands. #restaurantsuccess #topcheffood #5starservice #massimobottura #restaurantscheduling Abbie Richie

Navigating the Challenges of Restaurant Week: Inflation is presenting new challenges for chefs and restaurant owners, particularly during Restaurant Week. While this event aims to attract patrons with special pricing and portions, rising costs have led to some customer dissatisfaction over these very issues. From my perspective, many of these one-time Restaurant Week diners may not return anyway. Their absence might actually bolster profitability, as Restaurant Week often operates as a loss leader. Adaptation and strategic planning are crucial in these times, ensuring that the core loyal customer base continues to enjoy exceptional dining experiences without compromising business sustainability. #RestaurantIndustry #Inflation #BusinessStrategy #CustomerExperience https://lnkd.in/gHXnWkat

Don't get stuck with your everyday battle with your restaurant operations. Don't get tied up with the tangles of your food costs. Let's talk. Let me know how I can assist you.. #chefconsultant #f&consultant #menuengineering #foodcosting

Promotions and discounts have become the U.S. restaurant industry’s go-to lure for lapsed customers. But these deals aren’t always translating to profit and customary loyalty. Robert Sroka, an assistant professor of sport management at Towson University, said he goes to Shake Shack some Sundays, when the chain offers free chicken sandwiches with a minimum $10 purchase. He swooped when Domino's offered half off on parts of its menu and, after that deal disappeared, pivoted to its carryout promotion for a $7.99 one-topping pizza. “I get the deal that I want, and that’s usually all they’ll get out of me,” Sroka said. Restaurant prices are up around 30% from prepandemic levels, according to the Labor Department, and chains are struggling to keep diners coming. Traffic to fast-food restaurants was down this year through September compared with last year’s period, restaurant consulting firm Revenue Management Solutions said. Leading restaurant-chain executives are now having to gut-check whether discounts and freebies are paying off. Have any promotions enticed you to visit a fast-food restaurant? 🔗 Read more from Roshan Fernandez and Heather Haddon: https://lnkd.in/eJRa5B4Y 

Interesting perspective on the deal seeking nature of US consumers. You have to wonder how much of this is inflation related versus value conditioning with some restaurant chains buying transactions through deep discounts. Those are not the transactions you want for the long term, they are a shot in the arm, but don’t lead to frequency and loyalty.

Build a great restaurant #beverageinventory program in a few simple steps. Then, make your #business even more successful by attracting customers who want gluten-free drinks! Learn all about it here: https://lnkd.in/eWx-Wqur

Doing the restaurant order and inventory can seem overwhelming and daunting. I made this video to help make you feel more comfortable with the idea of ordering! Demystifying Ordering: how to do inventory and order food for a restaurant https://lnkd.in/gnmFAgU4 #LineCook #management

Wondering if outsourcing food delivery is a better option for your restaurant? 🤔 Our latest article showcases the dynamic landscape of outsourcing–its undeniable advantages and potential challenges in the realm of restaurant delivery. Read the full article to find out more before making your decision: https://lnkd.in/e-eYSUPs #FoodDelivery #RestaurantDelivery

Le Relais de Venise L'Entrecôte How would you react if someone tells you to start a restaurant with just ONE dish? But Le Relais de Venise L'Entrecôte is a chain of restaurants that serve only ONE salad and ONE main course dish. The only instance where customers have to choose is from a handful of dessert and wine options. And they've been doing this for years! It does have it's own set of advantages - for restaurant (operational efficiency, advantages of volume & so on) as well as for customers (less time spent on menu, don't have to worry about your neighbour's plate :) ) But that's not the point. Imagine the confidence it takes to start something like that!!! It's not just about being amazing and consistent at what one does - it's also about being so sure that your customers will like it and come back to it. In addition, not worried about those who don't come to you as they don't want what you serve. If you're a business owner and want to be recognised for something, then: 1. You need to be really good and consistent at what you're offering 2. You need to be sure that your customers would pay for it and 3. You should be ok with some customers would not align with your offering and may not come to you / walk away from you What would you like to be known for? #msme #businesscoach #restaurants #hospitality