Three Ways to Make Your Restaurant Menu Stand Out

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It’s time for some hard truth here: today’s upscale restaurant menus all look the same. In fact, they’re usually written in French, which means that most of the menus in your restaurant class are advertising the exact same dishes. Is your restaurant falling into this trap? Are your customers as bored with your menu offerings as the people in the photo? Here are 3 much-needed updates that will make your restaurant menu stand on its own.

In 1970 Julia Child’s Mastering the Art of French Cooking changed the culture of food as we knew it. At the time, America hung on every new French phrase, as Julia told them how to make Coq Au Vin, Steak Frites and even baguettes, but today’s chefs have expanded our palates so far past traditional French cuisine. Today’s global economy and increased travel have expanded our American food options significantly and everyone around is lining up to eat the next best thing. But a lot of restaurant menus haven’t caught up with the new and exciting food trends of today and are still selling the same old foods, and even worse, using the same language to sell them. Here are some totally new ideas that will make your menu shine. Read more

Keep Your Restaurant Business Hot in Winter

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Climate change is coming to everyone’s front doors this winter, including the hot kitchens of the restaurant business. We’re pleased that you’re staying open and furthering the cause of delicious food in the world, and we want to help you keep your reservation lists high, even when the temperatures are low. Here are 3 tips to keep your restaurant business hot in winter. 

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The Cocktail: Here’s to Beauty and Simplicity – and Boosted Profits

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What are some of the best strategies for developing a menu of cocktail specialties to boost bar and restaurant sales? According to Restaurant Business, Jon Taffer – who is host and executive producer of Spike TV’s Bar Rescue, as well as the founder and chairman of the hospitality consulting and business services firm Taffer Dynamics – says that drinks that offer visual appeal (and that can be made quickly, using what he calls “one minute mixology”) allow for the greatest return on investment. While exotic ingredients found in cocktails served at popular establishments in New York and San Francisco (Weather Up and Bourbon and Branch, for example) appeal to many consumers, it is how a cocktail is presented (both on the table and on the menu) that matters more than factors like using premium spirits and other special ingredients. A simple but eye-catching cocktail served in an attractive glass – and with a colorful garnish – is really what allows for a higher markup. Read more

Red Wine Pour

Three Tips to Shape Up Your Restaurant Profits in 2014

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Hey you, listen up. We’re making a New Year’s prediction. Let’s just consult this crystal ball here… Aha! We see more money for you in 2014! According to our amazing powers, this year should be filled with profits for you and your restaurant, because your new iPad wine list means that you’ll increase your drink sales and then live it up with your earnings. Don’t give us that look, we’re sure we’re right because we have the facts to back us up. Here are three money-making secrets to get your tablet wine list working for you this year. Read more