The key to restaurant success is not just great food—it’s cooking up great food that adds up to higher profits! Amoy helps you calculate the cost and gross profit of menu items so you can make better, more profitable decisions for your restaurant.
Amoy also provides helpful articles, tips and links on how to improve your foodservice operations. From menuing ideas to financing, Amoy can help make a positive impact on return customers and your profit margins.
Money is a major concern for most restaurateurs, both old and new. Everything from how to get an initial business loan to how to make a profit with a restaurant needs to be thought through if you are serious about opening a restaurant.
Early in my career, I was in a walk-in cooler with a friend and he asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but was hushed by the friend, who told me the answer is money. This was a very important lesson— inventory is money!
It’s such a buzzword these days it has almost become cliche, but nevertheless green restaurants are an important and lasting trend. Customers are the main force driving this, and consistently they say they value restaurants with green practices. Giving customers what they want while reducing your operating costs through more efficient (“green”) practices seems like a win-win for almost any restaurant.
This may be the most important question you can answer when designing a restaurant concept. It is definitely the most important question to answer when creating a marketing plan. One of the biggest mistakes restaurants make is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up to fail.
Small independent restaurants have been dropping like flies over the past year. Chances are, if you’ve made it this far through the recession, the worst is behind you. That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started swimming a little.
The accepted wisdom among restaurant menu designers has long been that there’s a proverbial “sweet spot” that lies just above the midline on the right hand side of the page. That’s where operators should list high-margin items, preferably highlighting them with graphic treatments to further attract the customer’s eye. Now one researcher is suggesting that sweet spot doesn’t really exist.
Centerplate has named culinary arts and catering industry veteran Gary Prell its vice president of culinary development. Prell had served as the founding executive chef of Bon Appetit Management Co. in 1986 and later as the dean of the Art Institute of Colorado’s Culinary Arts School in Denver.
You think you buy locally? Think again. At Härth, a new restaurant at the Hilton McLean Tysons Corner, the honey isn’t just local, it’s made on the hotel roof by their very own bees. The mint in executive chef Thomas Elder’s chocolate/mint Mojito and the rosemary sprigs in his fire-roasted chicken? They’re grown in an herb garden out back. And don’t get Elder started on his house-made ketchup and his plans for pepper oils and jam made with his home-grown ghost peppers, which, until 2010, the Guinness Book of World Records called the world’s hottest.