Rising Food Commodity Costs Tackled by CORE Restaurant Marketing


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With the rise in food costs, it is important for restaurant owners to review their menus and point of sales systems data to continue making profits

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Rising Food Commodity Costs Tackled by CORE Restaurant Marketing

  1. 1. Rising Food Commodity Costs Tackled by CORE Restaurant MarketingWith the rise in food costs, it is important for restaurant owners to review their menus andpoint of sales systems data to continue making profitsScranton, Pa. (PRWEB) January 29, 2013 -- With a projected rise of 3.5 percent in food commodity costs in2013, an increase of ten percent from only three years ago, restaurant owners are at a crossroads of adjusting formarket changes while still meeting consumer preferences. To stay ahead of the game, restaurant owners need tohone in on data from their point of sale (POS)systems to measure what is selling and what is not.“It is a tough time to be in the food industry and it is not likely to get any easier in the near future,” said JosephWelsh, partner with CORE Restaurant Marketing. “Taking a strategic approach to menu design and engineeringbased on what customers are actually buying is a best practice that all restaurant owners should employ.”Preferences for menu items and food tastes are constantly changing. Mining their POS data, restaurant ownerscan make sure they cross utilize products they purchase and create the best possible customer experience. Thiswill help maximize the restaurants profit potential. Welsh recommends that menus and data from the POSsystem be reviewed twice a year to determine the popularity and profitability of their menu items. The resultswill allow for purchasing of the correct products and ensure the lowest cost for highest return. This will makesure that consumer’s needs are being met, while simultaneously increasing restaurant revenue and economicvalue for the owners.Reviewing menu layoutsis a key component to profitability. As consumer behavior changes, so too shouldmenu design, pricing, and images. Restaurant owners have reported up to a 17 percent increase in sales, highercheck averages and increased profits as a result of utilizing proven design techniques.In addition, pricing is a key aspect to maintaining profitability. Restaurants can benefit from retail pricingstrategies that promote value while staying competitive in the marketplace. Owners should review theircompetitors’ menus and make sure that not only are their prices aggressive, but that they also use tactics tomaximize their profits. Studies show that prices should end in a nine to maximize profits and that certain menuitems should be highlighted and called out to perform better. Take-out menus should also be assessed andutilized as marketing materials to increase revenue.More and more restaurant owners are teaming up with restaurant coachesto combat these rising food costs andimplement a profitable game plan for the years to come. CORE Restaurant Marketing provides restaurantmarketing services that enhance the profitability of restaurants. With over 30 years of experience in the foodindustry and more than a decade in customer rewards programs, CORE Restaurant Marketing has gained a vastamount of knowledge and built an extensive network to make these challenges just another bump in the road,and nothing more.If you would like to see what you can do to improve your restaurants branding and profits, sign up for a freemenu consultation visit CORE Restaurant Marketingor call 1-888-890-9492, extension 101.PRWeb ebooks - Another online visibility tool from PRWeb
  2. 2. Contact InformationJoe WelshCore Restaurant Marketing LLChttp://www.corerestaurantmarketing.com888-890-9492 101Online Web 2.0 VersionYou can read the online version of this press release here. Page 2/2If you have any questions regarding information in these press releases please contact the company listed in the press release. Our complete disclaimerappears here - PRWeb ebooks - Another online visibility tool from PRWeb