- Gives easy-to-follow tools
- Provides practical, real-world examples
- Focuses on menu costing, pricing, layout, design, and analysis
- Essential resource for any professional in the foodservice industry
- Advice comes from editors of the Food Service Professional magazine
Other Products from this Line
- Restaurant Site Location: Finding Negotiating & Securing the Best Food Service Site for Maximum Profit
- Shipping Weight
- 0.43 lb.
- Number of Pages
- Restaurant Management
Menu management is a key component for any restaurant in the foodservice industry. This guide helps you understand and improve this multi-faceted and complex aspect of your operation. To truly allow your restaurant thrive, you must do more than offer impeccable service and create delicious food - you must work to develop a complete understanding of your menu in an effort to control costs and maximize profit.
This book serves to guide you in this understanding by asking questions about your customer profile, your competition, your goals, etc., and then help you work towards a solution on how to develop a menu fitting for your establishment. In this ever-changing industry, it's important to devote time and effort to developing a menu that truly reflects the style and versatility your restaurant has to offer, while being realistic about costs. This book provides you with all the tools necessary to accomplish this and run an efficient and profitable business. It takes a look at menu costing, pricing, layout, design, and analysis, and presents plans for considering these concepts in easy-to-follow tools that you can implement today to start increasing your profits.
Part of the "Food Service Professional Guide To" series, this book draws on advice from some of the editors of the Food Service Professional magazine. This helpful reference provides plenty of real world examples, presented in a concise, easy to read format in 143 pages.
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