Q: The cost of food has been increasing over the last year. Times have been tough but it’s time for me to take a price increase on my menu. What is the best way to go about increasing our menu pricing?

A: The National Restaurant Association is forecasting an increase in wholesale food prices of 3.3% over 2010 while the USDA projects a 2.0-3.0% increase for all foods. Meats, pork, dairy, fats and oils are projected to have the highest increases. Click here to read more »

Q: When I step back and take a look at my business, I know I need to spend more time analyzing sales information. Where do I start?

A: The most underutilized tool in the restaurant industry is the Point of Sale System (POS). Reams of paper are used daily in support of a healthy business but those wonderful reports are underused in decision making to move the business forward. Analyze POS reports from both a macro and micro level and use various time parameters such as hours, days, weeks, months, and year over year. To begin, focus on the macro level reports and these four specific subjects. Click here to read more »

The menu used in your restaurant is a secret weapon of profitability. If designed correctly, the guest can be encouraged to increase dining frequency, spend more or less money or time on certain visits, and receive powerful reinforcement about your brand. In this article, we’ll explore some of the fundamentals of great menu design, which can often result in sales increases of 5-10%. For a $1,000,000 restaurant that’s $50,000-$100,000 per year! Click here to read more »