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Menu continued

Displaying Matches 1 thru 16 of 56 Found.   NEXT

Menu Engineering Basics: How to Make Your Menu Your Top Salesperson
by Banger Smith
Menu Engineering Basics: How to Make Your Menu Your Top SalespersonYour menu is much more than a decorative price list. The menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu. Learn how to make your menu a much more effective sales and profit building tool. . . . more >>


How to Put In Place a Menu Cost System to Combat Rising Food Costs
Joe Erickson
How to Put In Place a Menu Cost System to Combat Rising Food CostsSetting up a menu cost system provides benefits far greater than simply an aid to price-setting. The process of keeping it up-to-date helps you more accurately calculate inventory valuation, compute your ideal cost of sales and engineer your menu for greater profitability. . . . more >>


Success Focus Video: Six Reasons You Need to Update Your Menu
Success Focus Video: Six Reasons You Need to Update Your MenuDo you know what each item on your menu is costing you? When was the last time you updated your menu cost? If it has been more than three months there is a good chance you are either loosing money or missing an opportunity to make more. . . . more >>


DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing 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 EngineeringYour 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 >>


The Psychology of Menu Design: Reinvent Your 'Silent Salesperson' to Increase Check Averages and Guest Loyalty
By Dave Pavesic
Your menu is your primary communication tool and it should be designed in a way that conveys your décor, type of food, price range and whether you are casual or upscale dining. . . . more >>


Ten Ways to Increase Your Menu Profitability
by Joe Abuso
Ten Ways to Increase Your Menu ProfitabilityFocus 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 TechniquesBuilding 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 >>


He Ain't Heavy He's My Guest: Meeting the Demand for Healthy Fare
by Christina DiMartino and Kurt Allanson
He Ain't Heavy He's My Guest: Meeting the Demand for Healthy FareToday, nearly 50 cents of each U.S. food dollar is spent in restaurants. The restaurant industry is rapidly becoming the "nation's kitchen." At the same time, popular awareness of nutrition, and the health risks and benefits of certain foods and diets, is increasing. . . . more >>


The Pros and Cons of Using Electronic Menus
by Joe Erickson
The Pros and Cons of Using Electronic MenusThe 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 >>


The Great American Menu: Work Closely With Your Designer and Printer to Create Your Best Seller
by David Pavesic, Ph.D., FMP
The Great American Menu: Work Closely With Your Designer and Printer to Create Your Best SellerYour menu is a statement about your restaurant. It should reflect all the great things you want people to know about your concept. Here are some tips to help you in the design of your best seller . . . more >>


DOWNLOAD: Recipe Quick-reference Template
DOWNLOAD: Recipe Quick-reference TemplateUse 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 >>


Reasonable Restaurant Wine Pricing: Weighing Cost, Concept, and Competition, And Never Losing Sight of Your Customer
by Joyce Angelos Walsh
Reasonable
Restaurant Wine Pricing:
Weighing Cost, Concept, and Competition,
And Never Losing Sight of Your CustomerIngredients in your wine pricing decision include your "cost of goods," your restaurant concept, the amount of money and effort you've invested in your wine program, and your competitor's pricing, sprinkled with a pinch of common sense, instinct and experience. . . . more >>


When to Raise Prices and How to Do It
by Joe Erickson
When to Raise Prices and How to Do ItMany 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' MenuKids 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 >>


WEBCAST: Menu and Recipe Costing Basics
WEBCAST: Menu and Recipe Costing BasicsView the recording of our 60 minute webcast workshop, using resources available in our Download Library. Presenters Jim Laube and Joe Erickson detail the step-by-step process for accurately calculating and maintaining up-to-date menu and recipe costs . . . more >>


Displaying Matches 1 thru 16 of 56 Found  NEXT

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