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Menu

Menu

The menu is anything you use to communicate to your customers what your restaurant has to offer. This would include traditional hand-held menus, menu boards and even verbal menus.

Virtually everything you do in your restaurant and how you are perceived in your market is linked to your food and menu. Today, it is next to impossible for independent operators to survive the assault of national chains and the local competition without a strong menu and a kitchen with the ability to deliver it consistently.

The menu in large part defines your restaurant’s image and elevates or lowers your guests’ expectations. Being the recipient of a stained, dog-eared menu, isn’t a great way to set the tone for a memorable dining experience.

Not only does the menu play a major role in establishing market position and customer expectations; it is probably the single biggest merchandising and profit tool you’ve got. Unfortunately many operators underestimate the role the menu plays in influencing guests’ selections and miss out on major sales and profit-building opportunities.

Our menu ideas and tools come from some of the industry’s foremost menu design and merchandising experts. Get ready to learn how to capitalize on your menu and transform it into one of the biggest assets and profit-making tools you’ve got.

DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet Template Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>
Success Focus Video: Menu Engineering
Success Focus Video: Menu Engineering Your menu is your restaurant's most powerful merchandising tool. Did you know that by simply rearranging items on your menu you can add thousands of dollars in gross profit annually? In this video we will share with you the value of having a menu engineering system. . . . more >>
Ten Ways to Increase Your Menu Profitability
by Joe Abuso
Ten Ways to Increase Your Menu Profitability Focus on 10 things you can do to increase profitability without lowering the quality of your customers' experience, and in one way or another, actually enhance it. This article scrutinizes 10 aspects of your operation that typically have room for improvement by increasing efficiency and guest satisfaction. . . . more >>
ONLINE SEMINAR: Menu Format & Design Techniques
ONLINE SEMINAR: Menu Format & Design Techniques Building Menu Muscle: This multi-media program will show you specific, proven techniques to make your menu a more effective, profit-building tool starting immediately. Includes menu layout & design techniques to sell more of your PRIME menu items, the ones you REALLY want to sell. . . . more >>
The Pros and Cons of Using Electronic Menus
by Joe Erickson
The Pros and Cons of Using Electronic Menus The list of potential benefits for tableside menu tablets is lengthy. First and foremost among these: goodbye to the limitations and cost of the printed menu. Printed menus have long been the key sales tool for table-service restaurants, yet the size, design and content is oftentimes hampered by budget and space constraints. This article explores whether tableside tablets are right for your concept. . . . more >>
DOWNLOAD: Recipe Quick-reference Template
DOWNLOAD: Recipe Quick-reference Template Use this tool to provide your kitchen staff with a quick-reference chart of the proper portion sizes and ingredients for each of your menu items. Display the charts at each cooking station so that cooks can quickly verify the correct recipe portions. . . . more >>
When to Raise Prices and How to Do It
by Joe Erickson
When to Raise Prices and How to Do It Many restaurant operators worry that raising menu prices will scare away customers - especially in uncertain economic times and in the age of rampant discounting by chains. This article explains strategies and illustrates techniques to assist you in knowing how and when to implement this necessary, sometimes unavoidable step to improve profitability. . . . more >>
How to Revamp Your Kids' Menu
by Amelia Levin
How to Revamp Your Kids' Menu Kids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty. . . . more >>
AUDIO: How to Make Better Pricing Decisions
AUDIO: How to Make Better Pricing Decisions Should you or shouldn't you and if so, how much? Pricing can be an agonizing & dicey proposition. Menu expert Banger Smith, shares some insights on this timely and important issue. . . . more >>
How to Increase Prices Without Reducing Guest Counts
How to Increase Prices Without Reducing Guest Counts There is always pressure to increase menu prices, but across the board price increases can decrease the value perceived by the guest and reduce customer counts. It is important to consider all the alternatives before making pricing decisions. There are several ways to achieve greater profitability without wholesale price increases including surgical pricing, menu item placement, . . . more >>
How to Effectively Introduce New Menu Items
by Mark Laux
How to Effectively Introduce New Menu Items How to develop, test, position, and market new products that will help you grow your restaurant by keeping your guests coming in to see what's new. Tips and techniques that are tried and tested methods for successfully launching new menu items. . . . more >>
DOWNLOAD: Menu Engineering Worksheets
DOWNLOAD: Menu Engineering Worksheets Menu engineering is one of the most profitable exercises any operator can engage in. Use this powerful and fully automated tool to assess the profitability of your menu items based on their food cost, selling price, gross margin and popularity. . . . more >>
Menu Engineering Basics: How to Make Your Menu Your Top Salesperson
by Banger Smith
Menu Engineering Basics: How to Make Your Menu Your Top Salesperson Learn the inside secrets to making your menu a more effective profit-building tool from the foremost menu expert in the industry. . . . more >>
Operational Concerns of Menu Makeovers
by Dave Pavesic
Operational Concerns of Menu Makeovers A static menu may make cost controls easier but it has one major drawback: Customers may become bored with the menu choices. Consider the litany of operational aspects that must be addressed even when seemingly moderate changes are made to your menu. . . . more >>
WEBCAST: The Recession Proof Menu - Building Profits Through Menu Management In Uncertain Times
WEBCAST: The Recession Proof Menu - Building Profits Through Menu Management In Uncertain Times Independents are notorious for under-utilizing the profit potential of their menu. A properly tuned menu has always been important & is even more so in these challenging economic times. RS&G's Menu Makeover expert, Mark Laux, shows you how to use menu engineering and design techniques to create a more profitable menu. . . . more >>
ONLINE SEMINAR: Price Rounding & Other Highly Profitable Menu Practices
ONLINE SEMINAR: Price Rounding & Other Highly Profitable Menu Practices Building Menu Muscle: Part 2 features how to apply a very effective price rounding strategy; signs you are carrying too many menu items; make your menu & restaurant more "kid friendly", proven ways to sell more desserts and how to make your menu a more effective marketing tool. . . . more >>
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