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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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Customers find this book useful for understanding kitchen operations and pricing strategies, particularly beneficial for those new to the restaurant industry. It offers valuable insights for maximizing income, though some content may be considered basic by experienced individuals. Noteworthy is its practical advice on menu design and food cost management, despite some inaccuracies and repetitions.
This AI-generated summary was created from real customer reviews
I work as a chef in the kitchen and my work has always been to achieve the most successful kitchen work. Here you will find everything you need to know to build a kitchen and work the kitchen for maximum income. Perfect for owners of cafes and restaurants to understand the work of the kitchen.
Verified Purchase
Not bad for what you pay. Yes, there is a lot of very simplistic stuff, where anybody that has the ability to open a restaurant has that knowledge. However, there are some gems in here and it is a great book to pass along to that person you are trying to train up.
Verified Purchase
Having a small restaurant that my brother and I started recently, this book has really helped to understand how to structure our pricing for food and other offerings. It has offered a number of techniques we can link to increased sales. Definitely worth a look!
Verified Purchase
This Pricing and Managing the food service menu for maximum profit was a good book to have. This book goes into detail about how to price food cost on your menu. How to layout and design your menu. Great reference book.
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This is a good book for beginners, but it's very repetitive and duplicates a decent amount from another book in the series. Unfortunately, there's also some gross math errors that will, for example, lead you to believe salad costs you $12/lb. It probably doesn't. But, a decent amount of good info for a beginner!