O’Dell Restaurant Consulting Blog

You can greatly improve your cash flow by adopting a policy of smaller, more frequent price increases instead of waiting for a year or longer before raising prices a larger increment.
Use this simple example to catch my drift:
Chicken tenders $5.99 from January 2008 - January 2009
Price raised to $6.99 after January 2009
4000 orders of [...]

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Long ticket times are a common problem in restaurants, and nothing will scare a potential regular customer away like having to wait 45+ minutes to get their food.
There are many factors that can increase ticket times. In this post, I would like to cover one of those issues, overloading a kitchen station.
Part of designing a [...]

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A great way to make your menu stand out, and to draw people to certain items, is through the use of color. When you add color to your menu, use the color scheme you’ve chosen for your restaurant. Use other colors to highlight, surround, or shade menu items you want people to notice. Color icons [...]

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A good way to make your food stand out, and to communicate what your food is all about is by creating a signature item in each of your menu categories. These items should be your highest gross profit earners, and the centerpieces of your direct marketing efforts. They help define you and your restaurant. You [...]

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Check out the discussion going on in my FOHBOH.com blog about creating manageable menus, based on the same name post from this blog:
http://www.fohboh.com/profiles/blog/show?id=1411008%3ABlogPost%3A136257
Lot’s of valuable opinions flying around, with a few experts in the food service industry discussing this topic.

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