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

1. Rising Food Commodity Costs Tackled by CORE Restaurant Marketing
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
Scranton, Pa. (PRWEB) January 29, 2013 -- With a projected rise of 3.5 percent in food commodity costs in
2013, an increase of ten percent from only three years ago, restaurant owners are at a crossroads of adjusting for
market changes while still meeting consumer preferences. To stay ahead of the game, restaurant owners need to
hone 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 Joseph
Welsh, partner with CORE Restaurant Marketing. “Taking a strategic approach to menu design and engineering
based 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 owners
can make sure they cross utilize products they purchase and create the best possible customer experience. This
will help maximize the restaurant's profit potential. Welsh recommends that menus and data from the POS
system be reviewed twice a year to determine the popularity and profitability of their menu items. The results
will allow for purchasing of the correct products and ensure the lowest cost for highest return. This will make
sure that consumer’s needs are being met, while simultaneously increasing restaurant revenue and economic
value for the owners.
Reviewing menu layoutsis a key component to profitability. As consumer behavior changes, so too should
menu design, pricing, and images. Restaurant owners have reported up to a 17 percent increase in sales, higher
check 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 pricing
strategies that promote value while staying competitive in the marketplace. Owners should review their
competitors’ menus and make sure that not only are their prices aggressive, but that they also use tactics to
maximize their profits. Studies show that prices should end in a nine to maximize profits and that certain menu
items should be highlighted and called out to perform better. Take-out menus should also be assessed and
utilized as marketing materials to increase revenue.
More and more restaurant owners are teaming up with restaurant coachesto combat these rising food costs and
implement a profitable game plan for the years to come. CORE Restaurant Marketing provides restaurant
marketing services that enhance the profitability of restaurants. With over 30 years of experience in the food
industry and more than a decade in customer rewards programs, CORE Restaurant Marketing has gained a vast
amount 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 restaurant's branding and profits, sign up for a free
menu consultation visit CORE Restaurant Marketingor call 1-888-890-9492, extension 101.
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2. Contact Information
Joe Welsh
Core Restaurant Marketing LLC
http://www.corerestaurantmarketing.com
888-890-9492 101
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