Thriving Restaurants

https://www.linkedin.com/posts/davidmaloni_lots-going-on-in-the-markets-including-crop-activity-7089663600130183168-Do6X?utm_source=share&utm_medium=member_android

David Maloni on LinkedIn: When will beef supplies improve Lots going on in the markets including crop challenges and historically low cattle numbers. This and more in this week's issue below. Thanks for the…

Restaurant Owners and Managers--Do your food costs fall as fast as they rise? Recent commodity price fluctuations to be aware of...

Fresh chicken wings are 53% lower than they were in 2019. The market has them priced below $1 per pound! Are your prices back to 2019 levels? Avocados, pork back ribs, and pork belly (bacon) are all below 2019 as well. Eggs are currently below their price from 3 years ago. A seasoned procurement person knows how to navigate the commodity markets. They should more than pay for themselves over a year. At Thriving Restaurants our goal is to save a minimum of 2X our fee. The savings is usually much higher than that.
If your company needs someone to help manage and negotiate prices send us a note at [email protected]

Attention Restaurant Owners/Managers! Are you aware of how deflating food prices can have a negative impact on your business? Read on to learn how dropping prices can harm your restaurant and what you can do about it.

When market prices for ingredients drop, restaurants with a contracted markup in writing with their distributor will benefit from immediate price reductions. However, those without a contracted markup are at a significant disadvantage because their prices will drop much slower, potentially losing out on profits.

This disadvantage becomes even more pronounced during times when customers are watching their spending closely. Competitors with a margin in place can offer more competitive menu prices and see greater profits from similar sales. This allows them to offer higher wages to their staff and outspend the competition on advertising.

To avoid falling behind, it's crucial to have a solid contract in place with your suppliers that outlines a set markup for everything you buy. This provides stability and protects your business from the fluctuations of the market. Take some time to review your supplier contracts and ensure you have a contracted markup in place.

In short, having a contracted markup in place is essential for restaurants to stay competitive and maintain their profits. Don't let deflation harm your business - take action today. If you need help or advice, don't hesitate to contact us at Thriving Restaurants. We're dedicated to helping growing restaurant operators compete with big chains, leveraging our 30+ years of relationships, large buying power, and aggressive contracts. Gain an advantage over your competition before they gain one over you.

https://www.linkedin.com/posts/activity-7054215914111565824-7n2Q?utm_source=post_nba&utm_medium=member_desktop&utm_campaign=copy

Glenn Hurley on LinkedIn: #restaurant #foodindustry #procurement #consulting #restaurantindustry… 📣 Attention Restaurant Owners & Managers! 🍽️ Are you in the process of negotiating a new food contract for your restaurant? Have…

Beef tenderloin typically takes a sizable price jump as hotels buy it up heading into Easter brunch. PSMO's have a 30-45 day shelf life from the kill date.

Buy Low

If you use a lot of filets/PSMO's plan to buy 3-4 weeks of tenderloins within the next week. Tenderloins usually increase in price every week between now and Easter.

Buy it by the case whenever possible. Distributors often charge more when they have to open a case.

https://www.linkedin.com/posts/glenn-hurley-38044ab_fresh-chicken-wing-prices-have-been-lower-activity-7029517215980732416-OvpS?utm_source=share&utm_medium=member_android

Glenn Hurley on LinkedIn: Fresh chicken wing prices have been lower than expected, especially for… Fresh chicken wing prices have been lower than expected, especially for Superbowl weekend. After the Superbowl, I would anticipate rising prices as we…

Restaurants Are Using AI to Destroy Their Competitors' Ratings Restaurant owners are using AI to write bad reviews for competitors' restaurants and the help of AI allows them to do it very quickly.

How restaurants can Thrive in a down economy.

Most restaurants will falter in this economy; here’s a way to thrive.
Most Americans are looking to spend less money dining out. Most restaurant companies struggle during recessions, but some Thrive. In 2009, during the last recession, Time wrote about McDonald’s, “…sales have increased for 55 straight months. Profits grew 11%...” Wait, that’s different. You are not McDonald’s! I get it but remember, from 5th-period Economics, everyone wants the greatest value for their hard-earned money in a recession.

McDonald’s flourished by focusing on value. They cleaned, remodeled, worked on their operations and added a value menu. They even offered a $4 drive-thru latte when coffee shops sold lattes at almost twice that. Their customers perceived a greater value and returned regularly.

Today, Americans are working harder and looking closer at every dollar they spend.

The restaurants with the greatest value will continue to win business during hard times, and their guests will show their appreciation with their loyalty for years to come.

If you need a hand lowering expenses, feel free to reach out to us at https://ThrivingRestaurants.com
Source: https://content.time.com/time/business/article/0,,1872629,00.html

Thriving Restaurants You also love high-quality food, being your own boss, and – let’s just say it – money. But as a restaurant owner, your plate is always full – especially during difficult times. From managing labor shortages to keeping track of your expenses, your to-do list is never finished. The worst part?...

By working together, we will

Conduct an exhaustive analysis to help you see where your money is going.
Identify your strengths, weaknesses, and opportunities for improvement.
Build a strategic plan that will turn your vision into reality.
Explode your restaurant profits without cutting corners on quality.

Contact us
832-304-3020
thrivingrestaurants.com

Up Your Restaurant Profit Margin Without Sacrificing Quality
With award-winning restaurant consulting

No fluff. Real results.

BOOK YOUR CONSULTATION TODAY

Contact us
832-304-3020
thrivingrestaurants.com

Group purchasing for better prices, quality & efficiency
You create delicious experiences. We maximize your profits and save time – so you can focus more on your customers and less on the stress.

No hidden fees
Generous rebates
Industry-specific expertise

Contact us
832-304-3020
thrivingrestaurants.com

Expert restaurant Consultants
A Procurement / Supply-Chain company helping regional restaurants, bars, and venues to thrive during the inflation.

Contact us
832-304-3020
thrivingrestaurants.com

Helping Restaurants Thrive

What makes Thriving Restaurants stand out is the out-of-the-box approach that helps restaurants owners make more money, open new restaurants, and thrive.

Contact us
832-304-3020
thrivingrestaurants.com

Raise Your Restaurant Profit Margin Without Sacrificing Quality

A hands-on consultation service designed to take your restaurant to new heights FAST

Raise your Restaurant Profit Margin Without Sacrificing Quality With award-winning restaurant consulting - No fluff. Real results.

Contact us
832-304-3020
thrivingrestaurants.com