The Pop-In Take-Out

Posted by Flanagan Foodservice on Apr 14, 2016 1:00:57 PM

In an increasingly time starved, drive-thru society, time really is of the essence - and perhaps especially so in tougher economic climates when many people are watching their pennies closely. But those same financially prudent folks are opting for quick dinner fixes and have discovered that restaurant-style meals can be taken home to eat. That can be quicker and less expensive for the customer, but it can also mean more money on a restaurant's bottom line.

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Topics: Maximize Profits, Menu Makeover

Menu Engineering

Posted by Flanagan Foodservice on Sep 14, 2015 11:05:38 AM

Though some restaurants sell art, sauces and clothes, most foodservice operators only sell the items listed on their menu, making menu space very valuable 'real estate.' And since operators are trying to maximize every sale from the menu, the profitability of each item must be accurately calculated, constantly updated, and forever analyzed.

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Topics: Marketing Your Restaurant, Maximize Profits, Menu Makeover

Grille & Galley Gourmet

Posted by Flanagan Foodservice on Feb 11, 2010 12:02:35 PM

Brian Hopkins is excited. Flanagan’s Vice President of Sales and Marketing has seen the new Flanagan’s Grille & Galley Gourmet line launch with unprecedented impact.

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Topics: Ingredient Spotlight, Menu Makeover

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