• Why You Should Be Friends with Uber Eats

    The one thing worse than doing business with Uber Eats . . . is not doing business with Uber Eats. The most common thing my clients talk to me about is margin; and the next most common thing is food delivery, which in most markets is Uber Eats. Normally it’s with disdain at the commission they charge and a resulting reluctance to partner with them. The fact is; Uber Eats is what they call an industry disruptor; they’ve changed the game and they’re here to stay. And while the industry bemoans them; I’m going to show you exactly why Uber Eats should become your new BFF . . . stay…

  • Delivering an Outstanding Takeaway Experience

    When your customers dine at your restaurant or cafe they are purchasing more than just food; they’re buying an experience driven by service, food presentation, your fit out and so much more. And it’s the quality of this experience which keeps them coming back. With our current reliance on takeaway, it is still just as important to make sure we’re delivering a great experience to our customers by offering them more than just a sales transaction. Delivering an outstanding takeaway experience is a huge opportunity for your business and one that will: Put you ahead of your competition; Drive repeat business; Offer greater value; and, Maximise profitability. Let me show…

  • Staying Front of Mind with Your Customers

    Think about the number of covers, or customers, you need to serve every day; then multiply that by the number of days in the year you are open. –It’s a lot of people! In all likelihood you need to attract tens of thousands of customers to your business each year; and these customers are also being bombarded with messages from thousands of other restaurants and brands. In order to get these customers to come to your restaurant or café, you first need to be in their minds in a positive and relevant way. Marketing boffins refer to this as being part of your target markets’ ‘evoked set’, which the Business…

  • Covid Coping – Seven Tips to Help You Survive and Thrive

    Corona Virus. Covid-19 -The news wires, our news feeds, social media and social interactions are dominated by the subject; and justly so. Until now I had been reluctant to write ‘another’ article on the subject. But, to avoid doing so would be to ignore the single biggest event of our time; one that has decimated our industry and turned it on its head for a long time to come. It is survivable though, and this post has been written to show you how and why your business can survive this. I’m going to talk about some basic principles applicable to all restaurants around the world; and at the end, you…

  • How To Increase Your Restaurant Menu Prices

    If you’re wondering whether you should increase some or all of your menu prices, chances are the answer is yes. Most likely you’ve started considering this because you know you need to increase your revenue, or you know that your margins are just too low. Did you know that a well-planned and strategised menu is one of the single most effective ways of driving revenue and profit? Wage costs, food costs, rent and expenses creep up every year, so why is it that restaurateurs are so reluctant to put their own prices up? –We all know that those increasing costs erode our already skinny margins right? The main reason we…

  • Creating Love Beyond Reason – The Importance of Restaurant Branding

    How to create a strong and profitable restaurant brand. Creating a strong and profitable brand is one of the most important aspects of your restaurant’s offering, but so often it doesn’t receive the attention or effort it deserves. In this post we’re going to explore the vital elements which drive your restaurant’s brand. And as a special bonus you can see what the experts think, by downloading a Q&A with branding gurus, Hey You. A brand is just a logo right?  Wrong; a brand is so much more than just a logo; your brand is driven by every customer touchpoint, from service, to your fit out, your menu offering and…

  • Creating a Profit Driving Menu

    Maximising your profit through smart menu design. Today I’m going to talk you through the four key pillars of developing a profitable menu; and as a special bonus, I’m giving you my free top ten tips and tricks to maximise profitability and pricing. You’ll find the link for this at the end of this post and I strongly urge you to take a look at it and turn as much as you can into practice. Did you know that a well-planned and strategised menu is one of the single most effective ways of driving revenue and profit? Not only this, but if you’re wanting to increase your ticket value, speed…

  • Tips For Converting To Takeaway-only

    How to build a successful takeaway and home delivery service. There’s no better time than now to build a successful takeaway and home delivery service for your restaurant. While Covid-19 forces customers into hibernation, this channel becomes our essential lifeline. It’s hard to know what the market will look like when we come out of this situation, but one thing we do know is that takeaway and home delivery will be the first lifeline that we will depend on as business as unusual returns. That said, this lifeline can easily become a millstone around our necks if not executed properly, so today we’re going to look at what takeaway and…

  • Hello World!

    Hello and welcome; here we are, a brand new blog. If you’re reading this, you’re getting in on the ground floor, which is awesome, and congratulations -you’ve already taken the first step in maximising your restaurant’s profitability. You might well be wondering, “what is Profit Kitchen all about?” and “can I really afford the time to be reading a blog when I’ve got a million other things to do?” Well, good news; Profit Lab is specifically created for restaurant owners and managers with the single goal of helping you maximise your profitability so that you can have the business and lifestyle you deserve and want. –It’s as simple as that.…