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Displaying Matches 17 thru 32 of 56 Found.  BACK NEXT

AUDIO: How to Make Better Pricing Decisions
AUDIO: How to Make Better Pricing DecisionsShould 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 CountsThere 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 ItemsHow 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 WorksheetsMenu 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 >>


Operational Concerns of Menu Makeovers
by Dave Pavesic
Operational Concerns of Menu MakeoversA 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 TimesIndependents 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 PracticesBuilding 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 >>


How Low Can You Go? Winning the Menu Pricing Game
by Dave Pavesic
How Low Can You Go? Winning the Menu Pricing Game There are numerous factors to be considered when setting menu prices; some involve the costs associated with the item, but you cannot base your pricing solely on cost. The author offers some major pointers to heed when determining the lower end of the pricing continuum. . . . more >>


WEBCAST: State of Your Restaurant Survey Results - How RO.com Members Are Fighting Back at the Current Recession
WEBCAST: State of Your Restaurant Survey Results - How RO.com Members Are Fighting Back at the Current RecessionIn August, RO.com conducted a survey to find out how the recession is affecting independent restaurants and what operators are doing differently to survive in this tough economic climate. Jim Laube reports on how operators are adapting and what many have done to not only survive but achieve sales and profit improvements in 2009. . . . more >>


Victoria House - Victoria, Minnesota
by Mark Laux
Victoria House - Victoria, MinnesotaVictoria House - Victoria, Minnesota. This article describes how to gently guide your guests toward increasing your sales and profits by avoiding opportunities for them to make too many critical decisions. . . . more >>


10 Menu Mistakes That May Be Costing You Plenty ... and How to Avoid Them
by Mark Laux
10 Menu Mistakes That May Be Costing You Plenty ... and How to Avoid Them A menu should be your most effective marketing tool. Yet too often menus are given little thought, and treated simply like a price list that anyone with a computer and printer can create. Here's how you can avoid the most common menu mistakes independents make and improve the presentation and, more importantly, the profitability of your restaurant. . . . more >>


Murray's Irish Pub & Grille - Menominee, Michigan
by Mark Laux
Murray's Irish Pub & Grille - Menominee, MichiganYou have one chance to make a first impression and the very first time your guests eat at your new restaurant is the only time they will have an open mind. That is the best opportunity to showcase the items that will make your new restaurant an urban legend. . . . more >>


T.J. Hooligan's - Minneapolis
by Mark Laux
Menu Makeover: Good design is good business; but it isn't always easy to tell someone their menu is ugly, and it's more subjective than objective anyway. In this case, the menu wasn't professionally designed and there wasn't any engineering done to it. See how the author took a "price list", and turned it into an effective menu. . . . more >>


Mellow Yellow Restaurant - Hyde Park, Illinois
by Mark Laux
Menu Makeover: Good design doesn't always mean good engineering. Our resident menu engineer visits Mellow Yellow Restaurant in Hyde Park, Illinois, to show that beauty is skin-deep when it comes to effective menus. . . . more >>


Profitable Buffet Menus
by Joe Abuso
Profitable Buffet Menus The buffet is one of those great business ideas that is often poorly executed. The author points out the advantageous aspects of the buffet and provides some pointers on how to arrange the buffet menu. All too often one sees a buffet's potential unrealized because of poor setup, food choice and quality, design, etc. Learn how to avoid this recurring theme of failure and master a rewarding business prospect, the buffet. . . . more >>


How to Build a More Profitable Menu
by Dave Pavesic
How to Build a More Profitable MenuA properly designed menu can direct the attention of the diner to specific items and increase the likelihood that those items will be ordered. The author describes how to use "cost/margin analysis" to identify your top-performing menu items. . . . more >>


Displaying Matches 17 thru 32 of 56 Found BACK NEXT

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