Restaurant Food

Menu planning and food strategy advice for restaurant owners and managers. Articles cover costing, supplier negotiations, signature dishes, menu development and targeting different customer segments.

Affordable Ways to Make Your Festive Menu Appealing

Budget-conscious diners still want festive meals, here's how restaurants can deliver great Christmas food without inflating prices.

Appealing to Business Customers

How to attract business customers to your restaurant based on location, accessibility, and the types of companies nearby.

Appealing to Off Peak Customers

Fill your quiet morning and afternoon hours by attracting parents, remote workers and other off-peak customers to boost profits.

Child-friendly Restaurant Food

How restaurants can attract families with appealing kid-friendly menus while boosting daytime and early evening profits.

Decide Which Food to Specialise in

Picking a food specialty for your restaurant means balancing what you're good at cooking with what actually makes money.

Developing a Set Menu

Set menus cut your costs while giving customers good value, and a lunch option can bring in busy professionals who eat fast and pay quick.

Developing a Signature Dish

Create a signature dish that brings customers back to your restaurant, without needing fancy ingredients or high prices.

Food Costs and Good Meal Planning

How to balance food costs with menu pricing to build a profitable restaurant business.

Negotiate Prices with Suppliers

Get better prices from your suppliers by overcoming negotiation nerves and learning to haggle effectively for your restaurant.

Reassessing Your Menu

When your restaurant menu isn't pulling its weight, tracking sales data and customer feedback helps you cut losses and boost profits.

Understanding Restaurant Trends

Good restaurants stay aware of food trends without chasing every fad, balancing innovation with consistency to keep customers coming back.