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Food & Beverages

Recent Articles

April 10, 2018
Pour specialty beverages customers crave

If you do not offer specialty beverages, you may be missing out on revenue and brand awareness opportunities. According to the National Restaurant Association's 2018 "What's Hot" chefs' survey, lemonade is the third most popular nonalcoholic beverage. Here, The Cheesecake Factory and Bareburger share their lemonade secrets.

April 19, 2018
Buffalo Wild Wings’ beverage odyssey

At the 2015 National Restaurant Association Hotel-Motel Show, Buffalo Wild Wings president and CEO Sally Smith delivered the BAR keynote speech. Here's an overview of the six-stage continuous development process used by the Buffalo Wild Wings beverage team.

June 21, 2015
Smaller portions, big benefits

Many restaurant goers are rethinking their portion sizes when dining out. By following a few suggestions, restaurateurs can capitalize on smaller portioning, while also satisfying the health conscious consumer.

August 7, 2015
Happy hour and late night success

Happy hour and late night programs can increase foot traffic and revenue during normally off-peak hours. Identifying your target consumer can help you build your specials program with that guest in mind. 

June 21, 2015
A booming business: Baby boomers can boost your bottom line

In today’s tight economy, baby boomers are providing a boost to U.S. restaurants because they have the money and desire to dine out.  We suggest ways to reach out to this large and pivotal group.

July 23, 2015
Pouring profits: Millennials & adult beverages

Quenching the millennial generations' thirst for adult beverages can build traffic, sales and loyalty for your restaurant, but success requires an unstanding of the demographic's quirks.

August 3, 2015
A blooming trend: Gardens are sprouting up at restaurants across the country

As the popularity of locally grown foods increases, restaurants are planting gardens in their own backyards. If your restaurant doesn’t have a garden, never fear. You can still take part in the farm-to-table movement.

October 20, 2015
How to make concessions part of the guest experience, not just a transaction

Your first ball game. A new museum exhibit. Visiting animals at the zoo. Part of what makes these adventures so memorable is the food that you enjoy at the venue. At the 2013 National Restaurant Association Restaurant, Hotel-Motel Show, an expert panel discussed how dining can and should be part of any great destination experience.

June 21, 2015
Increase revenue during off-peak hours

Now more than ever, people are abandoning the traditional three meals a day, causing the snack and off-peak foodservice to grow as opportunities for restaurants. Capitalize on this emerging trend and increase your traffic without detracting from peak-hour sales.

June 21, 2015
Is it time to raise your prices?

Making sure the price is right for each item takes lots of work. Before adjusting your prices, consider eight factors, including reviewing your menu prices at least twice a year.

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