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ONLINE SEMINAR SERIES: Building Menu Muscle

How to Make the Most of Any Menu

Target Audience: Restaurant owners & managers



The menu is an operator's blueprint for profit. It determines a restaurant's image, defines the concept and is the shopping list guests use to make their buying decisions and spend their money. It can be their best (or worst) sales and even profit generator. The menu does not produce a profit, but properly designed and presented, it can help increase the sales that do! It is the cornerstone of having a profitable operation and the centerpiece of the guests' dining experience.



This program will give you a host of specific, proven strategies and techniques to enhance the value, effectiveness and profit-making potential of any menu.

Part 1: Menu Format & Design Techniques
Time: 23 minutes

  • Ways your menu can help you increase sales & profit
  • The preferred menu format in today's full service restaurants
  • Menu design and positioning techniques to enhance the sales of your signature and "prime" menu items
  • The smartest ways to arrange the layout of a menu to direct attention to specific dishes
  • How to determine your "prime" menu items, the one's you really want your customers to buy
  • Examples of positioning & graphic techniques

Part 2: Menu Copy & Pricing Strategies
Time: 23 minutes

  • The best colors & fonts to use
  • Smart pricing strategies that will improve profit immediately
  • How to determine if you've got too many menu items
  • The advantages of incorporating branded products into your menu
  • How to write more effective, compelling menu copy to create positive mental images and influence selection rates
  • Why your menu should be your best sales tool, not your servers
  • Ideas for improving kid's menus
  • How to sell more desserts




    Printer-Friendly Format
    ·  ONLINE SEMINAR SERIES: Food Cost Fitness
    ·  ONLINE SEMINAR SERIES: Restaurant Numbers


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Gesine Franchetti
The Topaz
Santa Rosa, CA


Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day.

Belinda Self
Ginza Japanese Restaurants, Inc
Winston Salem, NC


"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy
City Bagel Café
Siloam Springs, Arkansas


"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a bargain for the price of a subscription!"

Eddie Scoggins
Tavern At The Village Green
Cleveland, TN


"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN


"Since becoming a member, I have literally changed the way I do business. My attitude has changed about every aspect of my restaurant and in implementing many new systems which you re-enforce on your website, I have seen drastic improvements. I'm making more money, my purveyors are making more money and my staff is making more money."

David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH


"RestaurantOwner.com is a wonderful asset, glad I discovered it. I’ve deleted two full time positions, reduced my inventory, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI


"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia


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Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA


"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.


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Stan Lewis
Pappa's Bossier
Bossier City, LA


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E.J. Carpenter
Route Restaurants
Burlington, CO


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Denis Leidholt
StageCoach Station
Miles City, MT


RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA


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Rob Page
The Bisbee Grille
Bisbee, AZ