Togather Restaurant Consulting

09/04/2026

How to work your restaurant menu to offer the best value for your customers and the best return for your business.
https://togatherconsulting.com/news/menu-engineering/

08/20/2026

We don't always recommend being "trendy", but some menu items we can get behind! Here's some our favorite flavor trends spotted in our local area. What are you favorite popular foods right now?
https://lnkd.in/gD7W_2yW

08/19/2026

Meet our consultant, Alex! Alex Hess combines an MBA in Innovation and Strategy with advanced culinary and hospitality education from the Culinary Institute of America, alongside over eight years in professional kitchens and front-of-house w**e service. Certified by the Court of Master Sommeliers, WSET, and Cicerone—and recognized for award-winning product development—he partners with restaurant operators to translate culinary and beverage expertise into disciplined financial systems, elevated guest experiences, and measurable operational performance gains.
Want to connect with Alex? Send us a message!

07/13/2026

Let’s be honest: most restaurant owners don’t get into the business because they love spreadsheets and profit margins. You got into it for the food, the hospitality, the community—the magic of bringing people together around a table. But here’s the hard truth: passion alone won’t keep your doors open.

Numbers will.

If you’re not thinking like a Chief Financial Officer (CFO), you’re leaving money on the table. Every dollar you save or optimize is another step toward a more profitable, sustainable business. And before you start thinking, I don’t have the time for this—you do. Because making CFO-level decisions doesn’t mean drowning in data; it means adopting a mindset that helps you make better financial choices without losing focus on what you do best.

Read more: https://togatherconsulting.com/news/why-restaurant-owners-need-to-think-like-cfos-even-if-you-hate-numbers/

07/10/2026

How to Maximize Profit Without Raising Prices

For independent restaurant owners with one to three units, profit margins can feel razor-thin. Without the leverage of large-scale purchasing power, every dollar counts. While price increases might seem like the obvious way to improve profitability, they can drive away cost-conscious customers. The good news? There are ways to increase your bottom line without raising prices. This is where menu engineering comes in.

https://togatherconsulting.com/news/menu-engineering/

07/02/2026

Design is not just an "extra". Design is the filter through which your customers make their first judgement about you. Branding may sound like a luxury but ultimately it is the key to sustaining a loyal base. Read more about branding and how we can help!

The Importance of Branding for Restaurants Branding is crucial for any business, but for restaurants, it takes on an especially vital role. Unlike many other industries, restaurants rely on an emotional connection with their customers and the ability to create […]

04/14/2025

What an incredible time at the NW Food Show this week—thank you to everyone who stopped by and connected with us! We loved seeing so many of our past and current clients, industry friends, and fellow hospitality professionals. Big thanks to and for their continued support and partnership in elevating our industry.

Here’s to building a stronger, smarter, and more resilient foodservice community—together.

04/11/2025

The Power of Branding in the Restaurant Industry
In an industry as competitive as food service, branding isn’t just an option—it’s a necessity. Restaurants rely on experience, emotion, and identity in ways many businesses don’t. Here’s why strong branding is key to restaurant success:
🔹 Emotional Connection – Unlike other industries, restaurants create multi-sensory experiences. Great branding helps customers associate flavors, ambiance, and service with lasting memories.
🔹 Market Differentiation – The food industry is crowded, but a distinct brand helps a restaurant stand out and attract the right audience.
🔹 Consistency & Trust – From menus to social media to customer service, branding ensures every touchpoint delivers a seamless experience.
🔹 Customer Loyalty & Advocacy – People don’t just dine out; they invest in a story & experience. A strong brand fosters long-term loyalty and word-of-mouth marketing.
🔹 Marketing Amplification – Whether through social media, advertising, or PR, branding makes marketing efforts more cohesive, compelling, and effective.
A restaurant’s brand isn’t just a logo or tagline—it’s an identity that connects with customers, builds trust, and drives long-term success.
What restaurant brands do you admire most? Let’s discuss! 👇

04/11/2025

Menu Engineering: How to Maximize Profits Without Raising Prices
Independent restaurant owners face the challenge of increasing profitability while keeping customers happy. Raising prices isn’t always the best option, but smart menu engineering can make a huge difference.
🔹 Identify high-margin menu items and make them more prominent with strategic placement and descriptions.
🔹 Improve appeal of high-margin, low-selling dishes through renaming, bundling, and presentation enhancements.
🔹 Adjust portions and ingredient swaps to maximize profits on popular but low-margin items.
🔹 Reduce waste and improve efficiency through cross-utilization, streamlined prep, and better vendor negotiations.
🔹 Train staff to recommend profitable menu items and small upsells that enhance the dining experience.
With small, data-driven changes, restaurants can claw back their dollars without alienating guests.
🔍 Need expert insights on improving your menu’s profitability? Togather Restaurant Consulting specializes in helping independent restaurants grow sustainably. Contact us today!

01/20/2025