Restaurant menu – Goniyon http://goniyon.net/ Thu, 12 May 2022 01:42:34 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://goniyon.net/wp-content/uploads/2021/09/icon-3-150x150.png Restaurant menu – Goniyon http://goniyon.net/ 32 32 Restaurant menu design could impact the carbon footprint of meals https://goniyon.net/restaurant-menu-design-could-impact-the-carbon-footprint-of-meals/ Thu, 12 May 2022 01:42:34 +0000 https://goniyon.net/restaurant-menu-design-could-impact-the-carbon-footprint-of-meals/ A vegetarian pasta dish. Credit: Engin_Akyurt, Pixabay, CC0 (creativecommons.org/publicdomain/zero/1.0/) A study using hypothetical restaurant menus suggests that default climate-friendly options and labels showing each dish’s carbon footprint can influence diners’ food choices and the resulting environmental effects. Ann-Katrin Betz and colleagues from Julius-Maximilians-Universität Würzburg, Germany, present these findings in the open-access journal PLOS Climate. Previous […]]]>

A vegetarian pasta dish. Credit: Engin_Akyurt, Pixabay, CC0 (creativecommons.org/publicdomain/zero/1.0/)

A study using hypothetical restaurant menus suggests that default climate-friendly options and labels showing each dish’s carbon footprint can influence diners’ food choices and the resulting environmental effects. Ann-Katrin Betz and colleagues from Julius-Maximilians-Universität Würzburg, Germany, present these findings in the open-access journal PLOS Climate.

Previous research has shown that an individual’s food choices significantly affect their personal carbon footprint. However, most studies examining factors that influence environmentally friendly food choices have focused on the purchase of groceries consumed at home.

To broaden understanding, Betz and his colleagues explored how restaurant menu design might influence diners’ climate choices. They created nine hypothetical menus to test two design approaches: carbon labels showing the amount of greenhouse gas emissions associated with each dish and, for dishes whose components can be changed, defining the component by fault on a low or high level. – issue option.

In an online study, 256 volunteers each selected one dish from each of nine hypothetical menus, which varied in cuisine, presence of modifiable dishes, climate friendliness of default options, and presence of carbon labels. An example of such a dish was a couscous salad which could be ordered with beef (high emission), shawarma (poultry; medium emission) or falafel (low emission). This appears to be the first published study to simultaneously explore the effects of default options and carbon labels on food choice.

Statistical analysis of the results showed that participants selected more climate-friendly dishes when carbon labels were present, as well as when the default options consisted of low-emission options rather than high-emission options. These findings are consistent with findings from previous studies that have explored the two approaches separately.

These results suggest that restaurateurs could use both carbon labels and low-emission default options in an effort to reduce their business’ carbon footprint. Meanwhile, the researchers note that more research is needed to inform these strategies, including investigations into the interactions between the two approaches, the impact of personal habits – such as vegetarianism – on menu choices and choices menus in real contexts.

The authors add: “If we want more climate-friendly restaurant visits, highlighting the components of dishes on a menu can really be an important parameter because it communicates what is normal and recommended. It’s also perhaps one of the easiest things for restaurateurs to do.


Simple changes could provide a greener future for the booming food delivery industry


More information:

How can carbon labels and climate-friendly default options on restaurant menus help reduce greenhouse gas emissions associated with meals?, PLOS Climate (2022). DOI: 10.1371/journal.pclm.0000028

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Inflation growth slows slightly, but restaurant menu prices climb https://goniyon.net/inflation-growth-slows-slightly-but-restaurant-menu-prices-climb/ Wed, 11 May 2022 18:20:18 +0000 https://goniyon.net/inflation-growth-slows-slightly-but-restaurant-menu-prices-climb/ The consumer price index rose 8.3% for the year ending April, down slightly from the 40-year high the previous month, although restaurant menu prices continued to climb , the US Bureau of Labor Statistics, or BLS, reported Wednesday. The overall food index rose 0.9% in April, down slightly from 1.0% in March, ending the 12-month […]]]>

The consumer price index rose 8.3% for the year ending April, down slightly from the 40-year high the previous month, although restaurant menu prices continued to climb , the US Bureau of Labor Statistics, or BLS, reported Wednesday.

The overall food index rose 0.9% in April, down slightly from 1.0% in March, ending the 12-month period up 9.4%. April marked the 17and consecutive monthly increase in food prices, the BLS said.

Food inflation, however, continued to drive the increase in the food category. Consumer prices for food at home increased by 10.8% for the year ending in April, while prices for food away from home increased by 7.2%.

Within the grocery category, dairy and related products rose 2.5% in April, the largest monthly increase since July 2007, the BLS said. Prices for non-alcoholic beverages also rose 2.0% in April, and the index for meat, poultry, fish and eggs rose 1.4%, with eggs up 10.3% for the month. However, fruit and vegetable prices fell 0.3% in April.

But out-of-home food prices rose 0.6% in April, compared with the 0.3% rise in March. Full-service restaurants recorded the largest monthly increase, up 0.9%, compared to a 0.3% increase for the limited-service segment.

Over the past year, prices at full-service restaurants have risen 8.7%, the largest 12-month increase since the BLS began recording inflation rates for the category in 1997. Limited-service menu prices increased 7.0% for the year ending April. .

Addressing their own higher input costs, restaurant chains indicated in the recent round of earnings that menu prices were likely to hold, although many said they expected inflation in commodities stabilizes at mid-teen highs during the year.

First Watch, Chipotle Mexican Grill, Texas Roadhouse Inc., Domino’s, El Pollo Loco, Sweetgreen and others said menu prices rose in the first quarter of this year to help offset rising food costs and of the work force. Wingstop was one of the few to benefit from the bone-in wing price deflation.

Most of those chains said they saw no consumer reaction to the price increases, but The Wendy’s Co. said on Wednesday that inflation was starting to impact consumer behavior, with traffic slowing among low-income diners.

On the other hand, Dine Brands Global Inc. said last week that value-positioned Applebee’s and IHOP had not seen traffic impacted by rising US inflation and gas prices. United, in part because wages had risen among low-income people, making consumers more confident about dining out.

John Peyton, CEO of Dine Brands, said it’s partly a “psychological mindset” as consumers give in to the pent-up need to dine out again, especially when grocery prices rise.

“People want to get back to their lives and hug each other again, and that offsets the very real stress of inflation,” he said.

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

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Disney quietly updates restaurant menu and removes several iconic items https://goniyon.net/disney-quietly-updates-restaurant-menu-and-removes-several-iconic-items/ Wed, 04 May 2022 16:38:24 +0000 https://goniyon.net/disney-quietly-updates-restaurant-menu-and-removes-several-iconic-items/ Many guests are familiar with Tony’s Town Square restaurant, the table-service restaurant located in Magic Kingdom park, which immerses us in the history of the Disney animated classic, the Lady and the Tramp (1955). Related: Disney Guests Trample A Hidden ‘Lady and the Tramp’ Tribute Credit: Disney Parks Blog Disney recently updated the menu at […]]]>

Many guests are familiar with Tony’s Town Square restaurant, the table-service restaurant located in Magic Kingdom park, which immerses us in the history of the Disney animated classic, the Lady and the Tramp (1955).

Related: Disney Guests Trample A Hidden ‘Lady and the Tramp’ Tribute

Credit: Disney Parks Blog

Disney recently updated the menu at Tony’s Town Square, removing several items, including the fan-favorite pizza. Disney also added items such as Tony’s Garlic Bread For The Table.

As seen in the screenshots below, the entire pizza section is now absent from Tony’s Town Square lunch and dinner menus.

tonys town square menu
Credit: Screenshot via My Disney Experience
tonys town square menu
Credit: Screenshot via My Disney Experience
tonys town square menu
Credit: Screenshot via My Disney Experience
tonys town square menu
Credit: Screenshot via My Disney Experience

Related: Enjoy Your Own “Bella Notte” at Tony’s Restaurant From Disney’s “Lady and the Tramp”

At this time, we don’t know why Disney updated the menu or if the pizza will ever return to Tony’s Town Square, but Inside the Magic will update you as we receive information.

Find out more about Tony’s Town Square

tony town square
Credit: Disney Parks Blog

If you’ve never dined at Tony’s Town Square in Magic Kingdom, Disney describes this restaurant as follows:

Share spaghetti, meatballs and more at this fun restaurant near the Magic Kingdom park entrance.

Step inside this charming turn-of-the-century trattoria on Main Street, USA, with its whitewashed railings, French doors and expansive porch, which offers fantastic views for people-watching. In the lobby, Disney’s 1955 animated classic Lady and the Tramp plays in the background while images of its famous stars in love adorn the walls.

Hopeless romantics are sure to spurt on the central fountain depicting the cute canine couple, and more characters and scenes from the film will get you in the mood for food, friends, fun times and maybe even more !

tony's town square restaurant caprese
Credit: Disney Parks Blog

Have you ever dined at Tony’s Town Square at the Magic Kingdom? Are you upset to see these new menu changes? Let us know in the comments below.

If you want to visit Walt Disney World on your next family vacation to experience all four theme parks – Magic Kingdom, EPCOT, Disney’s Animal Kingdom and Disney’s Hollywood Studios – but don’t know where to start planning, then don’t hesitate. to reach out to our friends at Academy Travel Certified Disney Vacation Planners for a free quote.

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Burger King’s UK restaurant menu just got even more Whoppers https://goniyon.net/burger-kings-uk-restaurant-menu-just-got-even-more-whoppers/ Wed, 27 Apr 2022 10:44:40 +0000 https://goniyon.net/burger-kings-uk-restaurant-menu-just-got-even-more-whoppers/ Burger King wants to go back to doing what UK burger restaurant chains do best: opening far too many restaurants and hoping there won’t be another casual dining crisis. Buoyed by a strong recovery from the COVID-19 pandemic, it aims to open another 200 royal palaces across the country over the next five years, according […]]]>

Burger King wants to go back to doing what UK burger restaurant chains do best: opening far too many restaurants and hoping there won’t be another casual dining crisis. Buoyed by a strong recovery from the COVID-19 pandemic, it aims to open another 200 royal palaces across the country over the next five years, according to Sky.

The chain was one of the first and largest in the UK to publicly declare that it would not be paying quarterly rents in early 2020 when COVID-19 first closed restaurants. What chief executive Alastair Murdoch called “missteps” were the root of his initial difficulties; it’s still, lest we forget, the UK franchise of a company that generates billions in revenue a year, backed by private equity firm Bridgepoint. It was probably going to be fine. And that’s how. As Murdoch said:

“Delivery and drive-thru sales have been strong throughout 2021 and will remain key areas of focus as we execute our growth strategy. We have a strong development pipeline to further expand our footprint in the UK. United, and we are very well positioned to take advantage of the market opportunities that are available to us.”

That the channel sees a future in even more of the same the burgers are even more interesting. Chains that spent the early years saying they were better nationally – Gourmet Burger Kitchen, Byron – have backed off if not fallen by the wayside, but Gordon Ramsay is waiting with his bacterial multiplication of Street Burger restaurants to choose their corpses from the main street. Its fake war with McDonald’s doesn’t quite win when the golden archer has over 1,200 restaurants to Burger King’s 500ish. And its short-lived meatless trial in Leicester Square, a testing ground for future menu development, isn’t expected to bear significant fruit for some time. He undoubtedly has the cash and the margins to give the UK 200 more restaurants, but if so, then what for? “Money?” Surely not.

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New cafe in Biloxi MS offers restaurant menu https://goniyon.net/new-cafe-in-biloxi-ms-offers-restaurant-menu/ Fri, 22 Apr 2022 10:50:00 +0000 https://goniyon.net/new-cafe-in-biloxi-ms-offers-restaurant-menu/ What’s more satisfying than a grilled cheese sandwich? It’s a very simple idea, cheese and bread, with a few knobs of butter to brown. Surely the Italians and the French came up with the idea, and the first grilled cheese sandwiches were served open. The United States has enjoyed them since the 1920s, especially after […]]]>

What’s more satisfying than a grilled cheese sandwich? It’s a very simple idea, cheese and bread, with a few knobs of butter to brown. Surely the Italians and the French came up with the idea, and the first grilled cheese sandwiches were served open.

The United States has enjoyed them since the 1920s, especially after Kraft came out with their pre-sliced ​​American cheese. So when I recently tasted a good grilled cheese — and I mean a very good grilled cheese — I had to tell you about it.

Sip Beverages is a new cafe in Biloxi, as it has only been around for a few months. It’s just opposite the Port City Cafe on Pass Road.

It’s a simple place in design and service, but a cafe doesn’t have to be fancy to be good. Fantasy has its place, but so does simplicity.

It has drive-thru if you’re in a hurry, a patio with four tables and umbrellas for those lazy spring or summer days, and an indoor marble bar with black stools. The interior is scrupulously clean and well lit, so the overall impression is very pleasant. The service is sharp, especially if you have the pleasure of being served by Reid, the nine-year-old daughter of the owner. She is knowledgeable, friendly and as confident as any young girl you will ever meet.

Sip is really coffee, tea and other beverages, but they have a selection of pastries and cookies for breakfast and a small menu for lunch (served all day). Lunch is mostly sandwiches, and when I stopped by the other day, I couldn’t resist the grilled cheese and the turkey, bacon, and cheddar panini. The cheddar was good quality and there was plenty of it (nothing worse than a miserly grilled cheese, with more bread than cheese).

There’s also the option of pesto and sun-dried tomatoes to top it off, which I’ll try next time.

Sipping drinks.JPG
Sip Beverages in Biloxi offers a grilled cheese sandwich which is served with fries or potato salad. Julien Brunt Special for the Sun Herald

I’m also going to try the Roast Beef and Cheddar Sandwich and the Chilli and Bacon Cheese. There is also a BBQ and an Italian sandwich, which looked good. Sides are limited to fries and potato salad.

Sip Beverages Biloxi is a very cool little place, the menu is small, but the food is expertly prepared and simply delicious.

Comedian, Jacky Gleason, who was a prodigious eater, once looked at a restaurant menu and said, “I don’t see anything to object to,” then ordered everything on the menu. That’s how I feel about Sip.

If you’re going to sip drinks in Biloxi

Address: 2572 Pass Road, Suite A

Call: 228-207-5629

Hours: Open 6 a.m. to 6 p.m. Monday to Saturday, 8 a.m. to 2 p.m. Sunday

Sipping drinks 1.JPG
Sip Beverages serves breakfast and lunch and serves its menu all day. Julien Brunt Special for the Sun Herald

This story was originally published April 22, 2022 5:50 a.m.

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Knutson Farms expands beef sales on local restaurant menu – Montevideo American News https://goniyon.net/knutson-farms-expands-beef-sales-on-local-restaurant-menu-montevideo-american-news/ Thu, 21 Apr 2022 13:02:46 +0000 https://goniyon.net/knutson-farms-expands-beef-sales-on-local-restaurant-menu-montevideo-american-news/ Jessica Stolen-Jacobson Editor jstolen-jacobson@cherryroad.com Randy Knutson has worked alongside his father Lowell since he was 14, helping out part-time on the family farm raising cattle. The farm, purchased in 1960, is where Randy now works full-time raising cattle with the help of his brother and a neighbor. It wasn’t what Randy had always thought he […]]]>

Jessica Stolen-Jacobson Editor jstolen-jacobson@cherryroad.com

Randy Knutson has worked alongside his father Lowell since he was 14, helping out part-time on the family farm raising cattle. The farm, purchased in 1960, is where Randy now works full-time raising cattle with the help of his brother and a neighbor. It wasn’t what Randy had always thought he would do. Lowell bought the farm in 1960 and raised beef cattle until he was diagnosed with cancer in 2013. Doctors told Lowell he could no longer work outdoors, so Randy stepped in to take the reins. Shortly before Lowell passed away in October 2014, he asked Randy if he would continue tending the cattle, but Randy still wasn’t sure. Until one day, as he stood in one of the cattle lots in a snowstorm, looking over the cattle cage, he realized that continuing the family tradition was what he would. “The snow was rising above the cattle bunk where the cattle always stand to eat. He was buried in the snow. I was sitting there thinking, and I grabbed my mobile phone and called my banker and told him I was going to buy 75 head of cattle,” he says. “There was a long hesitation and then he said, you know what happens when you start this? I said, yeah, you don’t stop. My dad worked his whole life for this setup, and I just couldn’t leave it empty. I couldn’t do it.

Since then, Randy has been raising cattle to the same standards that Lowell enforces, despite the volatile state of the beef cattle market. Randy follows the standards of how Lowell fed cattle, sticking to the basics. “They are fed corn silage, corn and hay, and a protein pellet. That’s it. Some of them go out on grass during the summer, but when they get grass they also get corn and silage on top of that,” he says. “I feed my cattle like my father taught me to feed my cattle.” Additionally, Randy stays away from growth stimulants and growth hormones, which are used in some commercial beef cattle. This could be attributed to the good reviews he gets for the flavor of the meat, but Randy also says it has a lot to do with how the cows are treated. “I like them to be comfortable. My girlfriend, Mary, says I love my cattle and I’m not happy until my cattle are happy,” he says. not in the mud. I like to keep them dry. I like to keep lying on them. When they’re happy, they do better, like anything else.

Randy also stresses that he values ​​buying his cattle locally, trying to stay mostly within a 20-mile radius of Montevideo so the cattle never see a barn for sale and never have the stress of being loaded into a tractor-trailer. “When they go to the butcher, I transport them myself,” he says. “It makes a difference – the way the animals are treated.” Randy has worked exclusively by selling the meat in wedges to private individuals who buy the meat and then collect the finished product from one of the local butchers Randy books with regularly, or from a butcher of their choice if they choose. prefer to book themselves. He recently began delving into the world of meat retail, testing the waters by opening a dialogue with Java River after noticing the restaurant was serving Moon Creek Ranch beef. Due to the retirement of the ranch owners, Java River was left without a local beef supplier. Randy initiated the conversation as he visited the restaurant for coffee and breakfast one morning and said the owners of Java River were excited about the prospect.

To sell local beef to a restaurant, the meat must be processed differently, through a USDA inspection and grading facility. Randy worked with a facility in Grove City to accomplish what needs to be done to sell the beef in a retail setting and called the meat “quality beef” in reference to the fact that the meat is raised naturally, but not labeled “Natural”. “I don’t raise enough cattle to have a meat market, so the main idea is that I will retail a bit, and people will try the meat and want to buy more of it by my middle ground,” he says. The first retail meat was delivered to Java River recently, and last week the restaurant launched the new local beef offering to great reviews. “Mary told me I had to find a way to advertise a little better. People don’t always think of buying meat directly from a farmer. They go to the grocery store and they pay the middleman, and they pay the packer, they pay everyone else. In rural Minnesota especially, as it is now with the few remaining cattle feeders, it makes a big difference for us when we sell it direct from the farm,” says Randy.

The work also comes with rewards, and for Randy, that mostly comes in the form of feedback from the people buying the meat. “It’s fun to hear people talk about it,” he says of a customer who approached him at a basketball game to tell him that the meat she bought him was the best she had ever had. “To hear this stuff. I like. It’s worth it.

Of course, in addition to the volatile beef cattle market, there are also the challenges associated with being tied to a herd that you can’t leave for long. “You know, I never thought about feeder cattle, really. I thought my dad had rocks in his head to feed the cattle because it ties you up. You have to be there every day twice a day to feed them every day, and there are only a limited number of people you can do this to or trust to do it for you. says Randy. It is because he has the help of his brother and a trusted neighbor that he can take time off, as well as the system he has put in place of having the majority of the cattle to be slaughtered d ‘by the end of December, which makes time in January and February with a small herd to be able to plan a vacation. “One thing dad told me shortly before he died was to remember to have fun. I think that was something he kinda regretted,” Randy says.

Randy knows he couldn’t do this without the help of his neighbor Kevin. “I couldn’t do it without his help. Every time we load cattle, every time I have a problem, every time I need more than my two hands, I have it. It’s vital,” says Randy. Randy’s mother, Bev Knutson, also works with the company, tending to the books, calling customers and following up on payments. “She’s a very important part of my job,” says Randy.

As he moves into the next phase of beef cattle production by establishing his retail business, Randy also knows his decision to take over the family business was a good one. “There are still things I don’t know, but I know enough. I’m happy with this move and it’s been quite successful so far, even when some of the other markets were down,” he says. Quality beef from Knutson Farms is currently on the menu at Java River, and Randy notes that he will work with the restaurant to ensure beef is on the menu for any specials happening for summer events in the yard and more.

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The 3 Best Restaurant Menu Tools https://goniyon.net/the-3-best-restaurant-menu-tools/ Thu, 21 Apr 2022 07:00:00 +0000 https://goniyon.net/the-3-best-restaurant-menu-tools/ Are you a restaurant owner looking for a quick and easy way to change your menu design? Whether you’re launching a new restaurant, changing brands, or simply upgrading old menus, great menu design is an absolute must. Although hiring a designer is an option, it is more expensive than other DIY options. Fortunately, many menu […]]]>
Culinary Institute of America (CIA) May 2022 728×90

Are you a restaurant owner looking for a quick and easy way to change your menu design? Whether you’re launching a new restaurant, changing brands, or simply upgrading old menus, great menu design is an absolute must. Although hiring a designer is an option, it is more expensive than other DIY options. Fortunately, many menu design programs have sprung up that make it easy and inexpensive to create professional-looking menus.

With a restaurant menu maker, you can easily update your menu when needed, without having to pay for an expensive designer to change it every time. Menu-building tools not only save you money, they also offer unparalleled flexibility and customization. Web-based software tools can make your life easier and make your business look more professional.

When choosing a menu builder, there are a few things you need to pay attention to. A wealth of templates, of course, is a must. You’ll want the ability to choose from thousands of options, finding the one that works best for your restaurant.

And although creating a restaurant menu is often the initial goal, you should be able to use this software to create a selection of menus and marketing materials, such as flyers, take-out menus, table tents, business cards, loyalty cards, stickers, social media assets, and more.

Looking to try a restaurant menu creation tool? We’ve broken down the top three menu creation programs and why you should choose them.

Choco May 2022 728×90


1. Essential menus

Insight: MustHaveMenus is a design tool created specifically for restaurateurs. It’s a one-stop-shop for all the menus and marketing materials a restaurant owner may need. It has the largest collection of design templates for restaurants and its customer service team is second to none. On top of that, MustHaveMenus offers digital products like QR codes, landing pages, and online menus to allow restaurateurs to expand their reach.

MustHaveMenus also lets you add team members to your account for an additional fee, making it easy for multiple people to work on designs for the same restaurant. In addition to that, MustHaveMenus also offers some of its templates for free, allowing customers to use simple options without paying anything.

Price: $30/month

Models:

  • Over 5000 menu templates designed by experts
  • 5000+ marketing templates for all occasions
  • 4000+ Free Marketing Templates
  • More than 20 kinds of ready-made products, such as flyers, table tents, business cards and sandwich panels
  • Free templates for Facebook and Instagram

Menu creation tool:

  • Intuitive drag-and-drop system
  • Simple commands for menu sections
  • Allows for custom sizes, as well as resizing to create matching pieces
  • Import items to save time typing
  • Instant QR codes for any design
  • Instantly created digital menu link

Bonus: Live catering experts are available to chat during business hours and professional printing services are available for all product types.

Online mobile menus


2.iMenu Pro

Insight:iMenuPro also prides itself on being used specifically for restaurant and menu creation, allowing its customers to create menus and test designs with the click of a button. Although their tool works well, it has a higher learning curve and the template selection is quite small. However, they also offer a custom QR code generator and the ability to pass off a menu for use on a website. With iMenuPro, you can download PDF files to print menus yourself.

Price: $15/month

Models:

  • Over 100 menu styles
  • 9 different product sizes
  • custom size tool

Menu builder:

  • Change menu “styles” in one click
  • Drag-and-drop editing
  • Easily manage designs

3. Context menu

Insight: Popmenu is very different from options like MustHaveMenus and iMenuPro, as they offer many different services, in addition to menu design. In addition to that, they offer both website, mobile menu, and print services. However, their focus on overall FOH solutions seems to be one that could benefit many restaurants. Although, if you are looking for menu design only, it may be a bit more expensive compared to the other options.

Price: From $99/month

Menu creation tool:

  • Patented interactive menu technology
  • Synchronization with online ordering and delivery
  • Many other features not related to the menu

How to choose a menu creator for your restaurant

If you’re looking for a menu builder that can do it all, MustHaveMenus is the perfect option. With the ability to design, customize and print nearly 20,000 unique templates, there’s no reason to try another service. MustHaveMenus can help you create a unique brand for your restaurant, giving you the ability to display it on restaurant menus, take-out menus, social media posts, flyers, and more. Not only that, but MustHaveMenus also releases new templates every month, which means you’ll never run out of ideas or inspiration.

They’ve got you covered on holidays, special occasions, and more. For just $30 per month (or free on select templates), you can’t go wrong with MustHaveMenus, the #1 menu builder tool.

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Restaurant menu prices continue to climb https://goniyon.net/restaurant-menu-prices-continue-to-climb/ Wed, 13 Apr 2022 07:00:00 +0000 https://goniyon.net/restaurant-menu-prices-continue-to-climb/ The restaurant industry in March continued to see inflation not seen in decades, according to the Bureau of Labor Statistics. The out-of-home food index rose 6.9% year-over-year, the largest 12-month increase since December 1981. Full-service meals rose 8%, while prices quick service menus increased by 7.2%. Here’s how inflation has evolved for foodservice outlets over […]]]>

The restaurant industry in March continued to see inflation not seen in decades, according to the Bureau of Labor Statistics.

The out-of-home food index rose 6.9% year-over-year, the largest 12-month increase since December 1981. Full-service meals rose 8%, while prices quick service menus increased by 7.2%.

Here’s how inflation has evolved for foodservice outlets over the past few months:

August

  • Index of food away from home: 4.7%
  • Quick service menu price: 6.9%
  • Full-service menu price: 4.9%

September

  • Index of food away from home: 4.7%
  • Quick service menu price: 6.7%
  • Full-service menu price: 5.2%

October

  • Index of food away from home: 5.3%
  • Quick service menu price: 7.1%
  • Full-service menu price: 5.9%

November

  • Index of food away from home: 5.8%
  • Quick service menu price: 7.9%
  • Full service menu price: 6%

December

  • Index of food outside the home: 6%
  • Quick service menu price: 8%
  • Full-service menu price: 6.6%

January

  • Index of food away from home: 6.4%
  • Quick service menu price: 8%
  • Full-service menu price: 7.1%

February

  • Index of food away from home: 6.8%
  • Quick service menu price: 8%
  • Full-service menu price: 7.5%

Much of the rise in menu prices was influenced by rising commodity prices. According to the most recent producer price index, food prices rose 12.8% year over year, including jumps in beef and veal (43.9%), cereals (22%), shortening and cooking oils (36.4%) and eggs (40.9%). percent).

Restaurants have also continued to raise wages to attract and retain workers, but the job market continues to be tough. Food service establishments added only 61,000 jobs in March.

In addition, in February, 863,000 people left their jobs in the leisure and hospitality industry, representing about 21% of the private sector. It was the most since November, when 881,000 people left their jobs. There were also 1.7 million job openings in February, more than in October, November and January, but less than the 1.97 million openings in December.

A recent Revenue Management Solutions survey found that 68% of consumers believe restaurant prices are higher or much higher, nearly doubling the percentage in Q1 2021. When asked why they were getting less value of a restaurant visit, 82% credited “higher prices.”

The same survey – which took place from March 4-7 – showed that reported visits to drive-thru and quick-service restaurants were down from 2021.

4 Rivers Smokehouse CEO John Rivers said RSQ in early March that he feared an imminent consumer reaction to menu price inflation. That’s why his fast casual prepares with a value-based “Inflation Menu” to build goodwill with customers.

“Probably one of the most strategically important things a restaurateur needs to do today is allow six months and 12 months to start making plans and changes now,” he adds. “Otherwise, if you run your business from a reactionary perspective like we have for years, you’re going to get caught. Because the landslide is too steep right now.

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Edinburgh locals complain city center restaurant offers ‘restaurant menu’ despite its cafe license https://goniyon.net/edinburgh-locals-complain-city-center-restaurant-offers-restaurant-menu-despite-its-cafe-license/ Fri, 08 Apr 2022 07:00:00 +0000 https://goniyon.net/edinburgh-locals-complain-city-center-restaurant-offers-restaurant-menu-despite-its-cafe-license/ A popular foodie hotspot in Edinburgh is offering diners a ‘restaurant menu’ despite only being granted permission to operate as a cafe, a community group has complained. Scran expanded its operations in the North Bridge Arcade last year, converting the basement and ground floor, with the New Town branch advertising a cafe, bistro and bar […]]]>
A popular foodie hotspot in Edinburgh is offering diners a ‘restaurant menu’ despite only being granted permission to operate as a cafe, a community group has complained.

Scran expanded its operations in the North Bridge Arcade last year, converting the basement and ground floor, with the New Town branch advertising a cafe, bistro and bar and offering the ‘best brunch’ of the capital.

A retrospective application for a change of use of the premises at 36 North Bridge has been granted by Edinburgh City Council despite concerns about cooking smells from local residents and an objection from the local Community Council.

Planners approved change of use from retail to ‘restricted’ restaurant, stipulating basement kitchen could only use microwave, panini maker, soup urn and a toaster for preparing meals.

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The plans have met with objection from the Old Town Community Council, which said a recent “menu expansion” suggests the bistro is “moving towards offering a full restaurant menu“.

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Dishes recently announced by Scran New Town on social media include poached eggs, bacon, pancakes and French toast.

The community council added that cooking smells “regularly enter the apartments upstairs”.

Additionally, a resident who lives in an apartment above Scran said the menu had evolved “from paninis to hot dishes” since opening, with the dishes now on offer requiring “actual cooking”.

The opponent added that the units had been ‘converted without permission from the locked out retail business’.

“The big issue for residents of this unit, including me, is not noise particularly, although there has been some,” he said, adding that the main concerns were “smells cooking and fire hazards”.

“I don’t think the board has properly considered that Scran is using all of these units, with three separate postcodes, and the whole Arcade, plus currently a street shack as essentially a colossal restaurant,” he said. -he adds.

He said claims it was open as a cafe were ‘a ruse’ and added that he had to repeatedly speak to the bistro’s management about the ‘sound, light and odor pollution’ coming from the premises over the past year.

Scran and the Old Town Community Council have been contacted for comment.

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Woman reveals boyfriend received restaurant menu with prizes when she didn’t: ‘The patriarchy has struck again’ https://goniyon.net/woman-reveals-boyfriend-received-restaurant-menu-with-prizes-when-she-didnt-the-patriarchy-has-struck-again/ Tue, 05 Apr 2022 21:44:43 +0000 https://goniyon.net/woman-reveals-boyfriend-received-restaurant-menu-with-prizes-when-she-didnt-the-patriarchy-has-struck-again/ A woman has revealed her surprise after receiving a menu at a restaurant without the prices listed, while her boyfriend received one with the prices on it. In a recent video shared on TikTok, Abbie Chatfield explained how she went to a “boujee” restaurant with her boyfriend. When they sat down at the table, he […]]]>

A woman has revealed her surprise after receiving a menu at a restaurant without the prices listed, while her boyfriend received one with the prices on it.

In a recent video shared on TikTok, Abbie Chatfield explained how she went to a “boujee” restaurant with her boyfriend. When they sat down at the table, he was given a menu which did not include the prices for any of the menu items.

“So we are at boujee restaurant and my menu had no price,” she explained. “And he was like, ‘Yeah, that’s expensive. And I was like, ‘How do you know that?’ “

Chatfield, who was a contestant on season seven of the Australian series The single personbased on the American show of the same name, documented different parts of the restaurant to show that she expected it to be an expensive place.

However, she was still curious how her boyfriend knew it was expensive, that’s when she realized his menu had ‘prices on it’.

“He got a menu with the prices on it, and I didn’t,” she said. “I’m the breadwinner… The patriarchy has struck again.”

In the text on the video, she underlined her point and wrote: “Only men have a menu with prices? PATRIARCHY.”

According to Atlas Obscura, offering women menus without prices, also known as “ladies’ menus”, is a common practice in “high-end” restaurants throughout Europe, as it has been assumed that men would pay. The site also notes that menus are not common in the United States. In the comments below her video, Chatfield acknowledged that the restaurant she dined at was in Venice, Italy.

As of April 5, the video has over 718,900 views, with TikTok users in the comments expressing how assumptions about topics like salary or portion sizes shouldn’t be made about a man and a woman. a woman in a restaurant.

“Happened to me at Prime in Sydney less than three years ago,” one person wrote. “It happens in a lot of boujee places and I ALWAYS mention it and make it uncomfortable.”

“The idea of ​​what’s ‘feminine’ and what’s not in restaurants is ridiculous!” read another comment. “They always give me the cocktail or a small meal even when it’s not mine.”

However, some viewers argued that menus shouldn’t be seen as an issue and encouraged Chatfield to charge her boyfriend for their meal.

“Don’t complain! I would love to receive a priceless menu,” wrote one TikTok user, while another said, “Man should pay that’s why.

However, Chatfield noted in the comments that she had “swapped menus” with her partner and that the restaurant staff had most likely realized that she was the one paying, as “the bill went past [her].”

The Independent has contacted Chatfield for comment.

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