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Restaurant Survival Guide: Menu Strategies Diners Will Appreciate Inflation is squeezing Canadian restaurants. Proteins, produce, and utilities are more expensive than ever, while diners are watching every dollar. The challenge? Protecting margins without pushing guests away. The truth is: raising prices is sometimes unavoidable. But the way you present and structure those changes makes the...
View PostBundle Up for Bigger Profits Independent restaurants are under constant pressure to balance rising food costs with guest expectations for value. Diners are scrutinizing every dollar, especially as fall brings higher household expenses. Rather than cutting quality or slashing prices, smart operators can protect margins while satisfying value-conscious guests by offering bundled meals, where customers...
View PostFrom Harvest to High Margins As summer winds down and cooler weather sets in, operators face two realities: shifts in customer dining patterns and higher food costs. The good news? Fall is one of the best seasons to build a profitable menu by focusing on seasonal availability, lower-cost proteins, and smart cross-utilization. Independent operators can...
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