Meal deals are popular with restaurant operators and customers alike, for some good reasons:
- They let you group high-margin items to increase profit.
- Customer perceive them as high value, so they are attractive to bargain-seekers—even without a significant discount attached.
- They’re convenient and easy for customers to order, so they improve customer service while increasing order size.
Feeling the post-holiday slump? From the On Point archives, 5 keys to increasing restaurant sales and profitability with LTO’s.
Limited time offers (LTOs), can drive revenue quickly, despite the short redemption window. LTOs create opportunities to promote your brand to new market segments or to build a fan-base for a new menu item. By only offering the deal for a short time, you create a sense of urgency that can boost demand and drive profits. Read more
Over the next eight weeks, two of the leading pizza and delivery trade shows are happening. At the National Association of Pizza and Ice Cream Show (NAPICS) this month, and at International Pizza Expo in March, you can see and sample the latest and greatest from virtually every supplier to the pizza and delivery industries.
Certainly there is a percentage of revenue you get through a website or mobile app that you might never get otherwise. With online options so readily available, some people just won’t make a phone call to order pizza anymore.
For some chains, order totals are higher online. You’ve seen statistics from the web ordering companies–from 5 to 35% increases in order size. Read more
It’s that time of year—a new year and a clean start in the restaurant. This is an opportunity to take stock of what you have and what you’ll need to increase productivity, streamline operations, and lower food cost.
Used consistently, your POS system’s software should help you increase restaurant profits. At Nancy’s Pizza, for example, implementing inventory software and portion controls cut food cost by 5%. Read more
Online ordering is far from new. But the restaurant brands who do it best may well be eating your lunch.
It’s no secret that chains make up a huge share of the US pizza market. But between 2013 and 2014, a new dynamic came into play. Over a one-year period, larger pizza chains with online ordering increased their share of pizza orders from 47% to more than 52% of US pizza sales (NPD Group). Read more
The modern pizza that we know today is said to be traced back to baker and restaurant owner, Raffaele Esposito of Naples in 1889. As the legend goes, the three ingredients of the classic Margherita that started the modern day phenomenon are: mozzarella, tomatoes, and basil, coincidentally the colors of the Italian flag.
According to Inventors Expert, Mary Bellis, this pizza is named after Queen Margherita, who was visiting Esposito’s restaurant with her husband, Italian King Umberto. Pizza was then brought to North America by Italians, and the first pizzeria was opened in New York City in 1905. Read more