Food
Cut costs with new cuts
If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.
Customers Are Loyal to a Favorite Restaurant Regardless of Promotions
CHICAGO (May 1, 2013)—More than forty percent of consumers say they are loyal to their favorite restaurants and will go there whether or not the...
According to the samplers hanging in your finer Mongolian yurts, “If the herring stings when slapped across your face, don’t suggest a flounder.” Actually, I made that up, but you can almost see the scale marks on the faces of fast-food executives these days, so there’s some license to be taken. Besides, all of them should be dispatched to Mongolia if they go ahead with what they’re considering.
That’s one Gin Rickey coming right up, and I’ll wrap up the spotted dick to go.” For some forward-thinking operators, selling specialty groceries is a unique way to boost the bar tab and make themselves a retail destination as well. But it takes more than just tacking up a few shelves of merchandise to grab those take-away retail sales. How do you make it work?
Mobile loyalty programs are popping up faster than dandelions in springtime, even though just over one third of consumers (36 percent) say they participate in a restaurant-based loyalty program, according to a Technomic Market Intelligence Report on loyalty marketing. However, notes the report, 80 percent agree they would sign up if the restaurant they visit most often offered a program.