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Plant-based food: More than an environmental issue

For many restaurants, the recent wave of inflation has hit hard. Since the end of 2021, food prices have risen by about 25%, with some items becoming as much as 70% more expensive, according to Statistics Sweden (SCB) in a report by SVT.

There are, for example, several benefits to offering plant-based ingredients on the menu. We already know that plant-based food is better for the environment compared to many other options, but it’s also, in many cases, better for a restaurant’s economy and the margins on each dish.

Why you should get to know your “local producers”

Compared to importing ingredients, choosing seasonal produce can often be more cost-effective. But it’s not just cheaper — it’s also better for the environment, has higher nutritional content, and often offers richer flavors.

It might feel overwhelming to know where to start. One tip is to build a relationship with a supplier over time. Another idea is to promote each other on menus or host an event together.

Analyze the menu: Benefits with lower prices for guests

Menu engineering involves analyzing your current menu and evaluating all dishes based on their profitability (contribution margin) and popularity (sales volume). With relevant information, you can make the right decisions for your specific business. Chances are, you’ll notice some crowd favorites on your menu, as well as a few options that don’t sell as well.

How to retain staff

Involve your team in your restaurant regularly! A good tip is to hold weekly meetings where you discuss what great service means. Let your team share their thoughts, reflect, and talk about situations that arose during the past week. We have plenty more tips—download our trend report to get them all!

Full control of key metrics

For many restaurants, transitioning to working with key metrics and clear KPIs can be a big adjustment. They often rely on traditional methods and practices instead. Restaurang Kung Carl shares their top tips.

Three Tips for Getting Started with KPIs and Their Importance, According to Restaurant Kung Carl:

1. Define Relevant KPIs:
Start by identifying which KPIs are most relevant to your business. For Kung Carl, this included, among others, sales per worked hour, the guest’s average bill, cost of goods sold (COGS), and of course, soft values like customer and guest satisfaction. It is important to focus on the key figures that directly affect your business model and goals.

2. Set Goals and Comparisons:
Set specific, measurable goals for each KPI and compare them with industry standards or previous performances. Having clear goals makes it easier to evaluate progress and adjust the business when needed.

3. Follow-up and Analysis:
Implement regular follow-ups of KPIs, such as weekly or monthly reports. Analyze the results to identify trends, successes, and areas that need improvement. This can provide valuable insights into customer behavior and operational efficiency.