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How to develop a restaurant menu

Posted by Doug Radkey on Aug 31, 2017 9:05:00 AM

It doesn't matter if you're developing your very first restaurant menu or you’re planning to re-invent your current one  you need to have a strategy in place with both the food and beverages on offer. 

If you’ve done a concept development plan, you’re already on the right path. Your restaurant menu is there to give meaning to the overall guest experience while also delivering emotions and brand personality. These are the fundamentals of a restaurant’s concept.

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Categories: Menu advice, Tips for owners

How to develop a restaurant concept plan

Posted by Doug Radkey on Jul 30, 2017 8:15:00 AM

A restaurant’s concept is the lifeline of its brand and longevity in the market. It makes your venue stand apart from the competition, and it’s ultimately your restaurant’s unique selling proposition.

A concept plan is something every aspiring restaurateur should look to complete. Due to the high level of risk for independent restaurant related start-ups, it’s wise to take advantage of every planning step possible.

Here are a few things to consider when developing a concept plan.

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Categories: Operations, Tips for owners

What is the cost of opening a restaurant?

Posted by Doug Radkey on Jun 28, 2017 9:05:00 AM

It’s no secret – starting a restaurant is not a cheap endeavour. There are a variety of cost factors to consider when developing a restaurant concept and it is imperative that an aspiring restaurateur measures the cost difference between purchasing an existing restaurant, taking over a vacant restaurant space, starting a restaurant from scratch, or buying into a franchise model.

The riskiest scenario, which will require additional planning and, in all likelihood, additional funding, involves starting a restaurant from scratch.

Using this start-up model as an example, we can break down the different cost categories that many will overlook.

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Categories: Operations, Tips for owners

5 ways to cut restaurant food waste and increase profits

Posted by Jesiah Mauck on Jun 14, 2017 2:02:48 PM

In the restaurant industry, because there are such slim margins, everyone is looking to increase profitability.

One of the most effective ways to boost your profits involves simply trimming the waste you see happening around you every day.

Labor is a big expense and should definitely be addressed as part of a comprehensive approach to cutting costs, but today we’re going to talk about five ways to trim food waste in order to lower costs and boost profits. 

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Categories: Operations, Tips for owners

Why you should conduct a restaurant feasibility study

Posted by Doug Radkey on Jun 1, 2017 9:05:00 AM

So you have an idea for a new restaurant or bar – fantastic! But will it have long-term sustainability, or will it just become another failing statistic in 12 to 18 months? Is it a restaurant you want to open because it’s been your dream… or is it equally a restaurant your market both wants and needs?

A feasibility study is an essential component of your start-up’s success, but it’s a process many new restaurateurs skip out on, leading to wasted time and a quick loss of investment. A feasibility study must be conducted in order to determine the potential success rate of the restaurant, and to minimize the risks related to the start-up.

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Categories: Operations, Tips for owners

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