Tag: drive revenue

Leadership Stories
Events

Leadership Stories: 7 ways to make your restaurant a success

For years, hospitality businesses have used textbook methods to grow and achieve success. In a dwindling economy and a competitive marketplace, these methods may not be enough any more. With so many operations closing every year, it’s time to think outside the box. We recently attended the Eliotts and Propel Leadership Summit, where a select…

Veganuary Recipes and Menus (Credit: Derek Sarno | Wicked Healthy)
Guest posts - Menu Writing

Veganuary recipes and menus; the route to plant based profits

For the past several years, food forecasters have predicted veganism to be ‘this year’s big trend’ and not only have they always been right, the plant-based revolution shows no sign of slowing. One thing is abundantly clear: vegan food is the trend that keeps on trending. We spoke to Veganuary about the benefits of having…

How can I increase restaurant profits this Christmas
Restaurant Management Software

How can I increase restaurant profits this Christmas?

“There several ways to increase restaurant profits this Christmas: look at the margins of the food on offer, check for possible supplier price changes, raise awareness of your Christmas menus and make sure that the final dining experience is second to none. “

Restaurant Menu Ideas
Menu Planning Software - Menu Writing - Uncategorised

Which restaurant menu ideas make the most profit?

Researching restaurant menu ideas is exciting. You can unleash your imagination and creativity.  Whether creating recipes for your food truck, hotel, cafe or casual dining restaurant – it’s a fun process, but you also want to ensure the dishes will make you money. Whatever the type of cuisine you serve or the size of the…

Pub customers | Kitchen CUT
Bar Software

How to attract loyal pub customers

There’s a great deal of negativity surrounding the pub industry in the press at the moment, so much so that you could be forgiven for thinking that the beautiful British pub is heading towards extinction. The reality is that in most cases, the negativity is unfounded and the result of sensationalist headlines. There are pubs that…

Visitor Attractions
Menu Planning Software

3 Steps to Tasty Profits at Visitor Attractions | Kitchen CUT

Whether a zoo, a heritage site, a museum, a theme park or a golf course, a great day out with friends or family will typically involve a dining experience of some kind.   The rise in the popularity of vegan and vegetarian food, the increased awareness of the dangers of allergens and the demand for good…

Profit Making Menus
Menu Writing

5 Key Tips for Creating Profit Making Menus | Kitchen CUT

Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources.  Whilst being creative and on trend are factors in menu creation, it’s more important to ensure that business acumen is applied and not just an ‘I like nachos, let’s do nachos’ approach.  Here, Michelin starred chef, John…

Vegetarian and Vegan Menus
Menu Writing

Control and capitalise on your vegetarian and vegan menus | Kitchen CUT

Whilst the vegan, vegetarian and meat-free market has traditionally been overlooked by many within the hospitality industry (often adding one or two token dishes to their vast menus) the fact is that this market is becoming big business.  Kitchen CUT’s Michelin starred chef, John Wood, talks about the increase in demand for vegan and vegetarian…

Stop profit margins falling
Kitchen Finance

Stop your profit margins falling | Kitchen CUT

In the UK hospitality industry alone, research is consistently showing that profits are down.  Profit margins have plummeted from 19% to 1.5% – figures which for many businesses are not sustainable.  The fact is, many companies are making a loss and are in danger.  Here, Michelin Starred chef John Wood looks at the reasons behind the…

Restaurant Finance - Control growth, track spend, avoid disaster
Product News

Restaurant Finance: Control growth, track spend, avoid disaster | Kitchen CUT

With news today of distress in restaurant finance increasing by 143% in the last six months alone, it has never been more important to keep a tight rein on your F&B business.  Controlling growth and tracking spend are key factors in keeping your business on a steady route to success.  Here, John Wood talks about…

[contact-form-7 404 "Not Found"]