LISC Virginia的动态

Here’s the deal: 80% of your revenue comes from 20% of your menu. The rest? Expensive filler nobody cares about. That fancy dish with the imported saffron and 12-step plating process? It’s a vanity project, not a business move. Your sales data doesn’t lie. Look at it. Circle the top performers. Those are your moneymakers. Now ask yourself: why are you wasting time, fridge space, and labor on the bottom 80%? Cut the slackers. Not tomorrow. Today. Fewer dishes mean faster decisions for your guests, less waste in the kitchen, and a sharper, more focused menu. Ever wonder why In-N-Out Burger is packed every night or why every Instagram-worthy tasting menu fits on one page? Because they know the rule: do a few things brilliantly, not everything badly. Want to keep a low-selling dish around? It better have a story people will pay a premium for. No story, no sales? No place on the menu. Running a restaurant isn’t charity work for “maybe someone will order this.” It’s about giving people what they actually want and charging them for it. Focus on your winners. Let the losers go. #menuengineering #restaurantprofits #hospitalitybusiness #hospitalitymanagement #foodandbeverage #menuplanning #restaurantmarketing

There's more to waste than just spoiled food. NOT only can it affect your stomach, but it can hurt your profitability too due to lost sales and increased costs. Is this a familiar challenge for you and your restaurant? Send us a message to avail of our free 30-minute Discovery Call. We'll help your lessen your waste and increase your profits!?? #FoodMakesCents #consulting #businesscoach

Here's a question for you: why settle for a simple glazed donut when you could relish a gourmet creation, customized for your taste buds? Yes, a plain donut is good, but it's hardly enough to leave a lasting memory. Similarly, it's critical to choose a great IT partner who can deliver exceptional results. Settling for the bare minimum can leave you with unresolved challenges and inefficiencies. Let one of our specialists help you tailor a solution that meets your unique needs. Schedule a consultation today by calling 416-368-3287. #ITsolutions #customizedservice #TechSupport

Why this is awesome: Everytable is a brand started in 2016 to transform the food system by making fresh, nutritious food accessible to everyone, everywhere. Inclusive disruption of fast food's stranglehold. The model is brilliant; serve underserved communities with little or no access to nutritious food *and* affluent areas, and to ensure that everyone can afford the meals, price meals according to the neighborhoods. Over 10M meals so far to people at risk of hunger. But they didn't stop there. Through their Social Equity Franchise (SEF) program, they level the playing field by building pathways to business ownership within the communities they serve. Good on good.

Events on a budget! One of the least expensive events is a potluck. You may have memories of jello salads with a backyard BBQ. In today's modern environment, the potluck is more elevated and sophisticated. Online invitations allow your guests to comment on what they will bring, making duplicates less likely. Trick... with your event reminders, include how much of what food or beverage is already coming and make requests. Recently, I managed a potluck charcuterie happy hour. Every guest was to bring their favorite charcuterie item. One week before the event, there were 9 cheeses, 3 jams, and one meat. I sent my reminder and asked for wine, meats, fruit, and crackers. The day of the happy hour, I had 4 bottles of wine, 2 generous cracker displays, apples, red and green grapes, and 3 more protein options. For the event, I put out beautiful silver platters, make your own tags to label the items, cutting and spreading knives, a few espresso spoons for the jams, wine glasses, and a corkscrew. I also added a small chocolate fountain and dipping items for a sweet treat. Put on some music (I like Bing Crosby and other crooners), dimmed the lights a bit, and Voila! The perfect modern potluck happy hour! Your updated potluck can be easy, inexpensive, and modern using these tricks of the trade. Party on! We Plan. You Celebrate. Consultingforevents.com #sylviaarabian #consultingforevents #partyplanning #eventplanning #nonprofitevents

**??What’s the Best C-Store for Food? Let’s Hear Your Favorites! ??** I just read an article ranking top c-store food options across the U.S., and as a fan of road-trip bites, I had to share! From Buc-ee's, Ltd. dominating Texas and beyond, to Circle K ruling the West Coast, and Casey's, Wawa, Inc., Kwik Trip, Inc., and Sheetz claiming loyalty across other states, it’s clear C-stores have regional menus that drive foot traffic in-store. Do you agree with this list? Who’s missing, and what’s your go-to spot for the best c-store meal? Drop your favorites below! https://lnkd.in/gF-MEx5A

??As a pizzeria owner, you dream of serving more delicious pizzas to more smiling, satisfied customers. You imagine your pizzeria as a local staple, a community hub where friends and families gather for a memorable meal. These aspirations are fantastic but transforming them into reality requires strategic planning. This article is the first in our series that explores specific areas that can ignite growth and increase sales in a pizza business.?? Check it out today – and to read the other articles in the series, just search ‘ignite growth’ on our website! https://bit.ly/3xQHtQy #pizziera #pizzabusiness #businessgrowth #sales

Granola Bowl Effect ?? People only see the simplicity of an offer on the outside but what they don’t see is what that’s made of, the effort, the energy and the resilience that’s required to create and grow. As I sit in the beautifully designed Elio cafe in Mailbox, Birmingham. Now as a customer I’ve just sat here, ordered and paid for a granola bowl but let’s look at the process of how this granola bowl got here. Something so simple yet so much effort was required. So first there was an idea by an individual to open the cafe, he had to negotiate the rent and then spend money on the fit out and the design, he had to trial and error the menu which required staff and training. The blueberries came from Chile, Poland or France where someone was picking them out, packaging, selling and transporting them. The granola arrived from food manufactures, the bananas from Africa and the peanut butter from Manchester and the yogurt from UK or Europe. The list goes on but when speaking to business owners try and understand the struggle they face, it’s hard to sometimes acknowledge the amount of things that go on behind the scenes to present a beautifully presented offering. And from a different perspective as business owners it’s easy to look at the finish line of our business journeys but it’s time we acknowledge and look after the ingredients that make it so amazing. #FoodForThought #MindsetMondays

Don't let your goose get cooked. Event cleaning is often the last thing organizers think about, but if food is involved with your event, it should be the first thing you think about. Click the link in our bio to fill out an event questionnaire for a free estimate! #eventprofs #eventcleaning #foodfestivals

Ever been to a restaurant that serves pizza, sushi, tacos and filet mignon? One menu, four cuisines—yet everything tastes like cardboard. That’s what happens when you try to do everything—you end up mastering nothing. At Ring Ring Marketing, we’ve taken a different approach. We focus on one thing: driving at-need calls for funeral homes. It’s not flashy, but it’s what we’re experts at. So, while others are busy juggling a million things, we’re laser focused on helping your phones ring. Hungry for results? Let’s chat. ?????? (Just kidding—we don’t do food.) #DigitalMarketing #FuneralHomes