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Smaller menus lead to bigger profitability

6/15/2017

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Author: admin

For operators today, less is definitely more. Paring down menu items to include a core assortment of high-quality dishes can improve efficiency overall, and allows operations to master a specific niche. It also keeps customers coming back for more.


Menu marketing that pumps up profits

5/22/2017

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Author: admin

Every restaurant operator knows that menus are a powerful sales tool. Done right, they can move high-profit items or encourage guests to order something on impulse. Handled the wrong way, on the other hand, they can be a recipe for leaving money on the table.


4Trending Takes on Small Plates

4/21/2017

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Author: admin

Warmer weather and street-fair season put diners in a festive mood, and savvy operators are finding inspiration from global street food and seasonal flavors as ways to bring appetizer ideas inside.


Smarter Servers, More Profitable Sales

4/12/2017

Tags: webinar, video

Author: admin

Servers are crucial to the success of your restaurant. This webinar brings together industry experts to discuss the opportunities of menu trends such as small plates, snacks & shareables, and menu transparency—with the focus on how server training can boost sales.


Hear from the Owner of Extreme Pizza in Myrtle Beach

3/17/2017

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Author: admin

Adam Thornton owner and operator of Extreme Pizza in Myrtle Beach discusses opening his new restaurant and how McCain® Foodservice helped along the way.


3 Ways to Move Items on Menus

3/16/2017

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Author: admin

There’s more to profits than simply sales volume. It’s also vital to look at ways to enhance the profitability of existing menu items through craveable add-ons or innovative uses of ingredients that are already in-house.


5 Ways Servers Can Sell More Beverages

2/17/2017

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Author: admin

The popularity of craft beer continues to surge. Craft beer sales were up 7.5% overall in 2016 compared to the previous year, according to Technomic’s MenuMonitor data. But sometimes, customers need a subtle nudge to add beer and other beverages to their orders. Smart upselling can help drive sales of these items and boost check averages with little effort. So, how can you school your servers to encourage diners to order more drinks?



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