Technomic forecasts a 4.25% increase in restaurant revenue for 2025 – with 4% of that coming from menu price inflation. So, as you protect yourself in 2025, you will raise your menu prices, taking price in small increments. Because you can’t afford to let margins erode. More Carefully and Less Often Even with inflation currently … Continued
It’s a lot easier to cut your grass with a riding mower than with scissors. And achieving success shows up in every KPI you can think of when your managers truly lead and coach. Together, management, leadership, and coaching are a combo meal – where you have to pick all three – yet, at a … Continued
At QSRs, they call it a “value meal”: a group of items bundled at a lower price than the price paid for buying each item separately. That whole concept messes with your head—because it defines value as price, and nothing could be further than the truth with the restaurants I work with. With my clients … Continued
10 years ago, I worked with a couple of burger clients, one of whom would not do delivery because of “the quality of the burgers by the time they travel” – and another who, for the same reason, did not even offer to-go orders. Flash forward to today and that thinking has vanished, like talking … Continued
It used to be that a restaurant could be packed all the time even if its food and service were just OK. Not anymore. This example turns out to be a permanent change in our industry, and the sooner you accept that the days of punch-card loyalty programs, dried flower arrangements, and old consumer behaviors … Continued
It may seem like “a riddle wrapped in a mystery inside an enigma” (thank you, Winston Churchill, for the quote), but one of the great advantages you have as an owner of a small (or even medium-sized) business remains making big moves quickly. And in times like these, big moves are what you need if … Continued
It turns out that the turbo-charged technology boost that independent restaurateurs experienced in the pandemic era now looks like a dress rehearsal for the next wave. Today, my clients ask when the bells and whistles they have read about chains developing will become available at their level. They’ve paid attention to reports of BJ’s AI-powered … Continued
Only in a presidential election year would both major candidates be supporting a fiscal policy of no tax on tips. I understand why this excites people in the industry and our associations. But I’m not one of those people . I get it. When we’re trying to attract employees, exploring every possibility makes sense. … Continued
Everything starts with real estate – and I have never seen a restaurant real estate market like this: The days of landlords chasing you down to do deals are a distant memory, like telephoned restaurant reservations and hard-wired internet. Among my clients, the more established brands are finding it easier to attract landlord interest, leaving the less … Continued
Next year, passengers on Southwest Airlines flights will be able to find their assigned seat and, for an upcharge, get to luxuriate in an extra 5 inches of legroom – just like they do now on Delta, American, and United. The days of open seating and “one class” cabins, like on the flight I’m on … Continued