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Displaying Matches 17 thru 32 of 54 Found.  BACK NEXT

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 >>


DOWNLOAD: Menu Evaluation Worksheet
How do you decide whether to add a new item to your menu? It's an important decision. Using the Menu Item Evaluation Worksheet will give you an orga . . . more >>


Moose Country Whiskey & Food, Minneapolis
by Mark Laux
MenuMakeover: Enticing Guests to Trade Up - Our resident menu engineer visits Moose Country Whiskey & Food in Minneapolis to demonstrate how a pretty menu can be turned into a selling menu. . . . more >>


How to Make Multiple Menus Compatible in Your Kitchen
by Chef Dan Butler
How to Make Multiple Menus Compatible in Your KitchenHow to plan your restaurant's menus to co-exist peacefully and easily transition from lunch to dinner. The author shares some advice and situations to avoid. . . . more >>


How To Win The Menu Pricing Game
Dave Pavesic
How To Win The Menu Pricing GameOf all the business decisions an operator has to make, the one that causes considerable anxiety is pricing the menu. It's important to understand how your customers perceive your restaurant. Learn how to apply some customer psychology to help you make better, more profitable pricing decisions. . . . more >>


How to Market and Merchandize Desserts to Boost Sales and Profits
By Dave Pavesic
How to Market and Merchandize Desserts to Boost Sales and ProfitsToo many restaurants disregard the relationship between marketing, merchandizing, and selling. Learn how mechandising your desserts can lead to increased dessert sales . . . more >>


How to Price and Operate Your Restaurants "All-You-Can-Eat" Buffet
by Dave Pavesic
Don't get eaten alive at the buffet! Take a look at the rules of survival and profitability for your restaurant's food and salad bar. Get a handle on your operations and pricing to ensure success with this concept. . . . more >>


Displaying Matches 17 thru 32 of 54 Found BACK NEXT

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