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Displaying Matches 33 thru 48 of 54 Found.  BACK NEXT

ONLINE CALCULATOR: Wage Increase Affect on Menu Pricing
ONLINE CALCULATOR: Wage Increase Affect on Menu PricingUse this calculator to see how much you would need to raise menu prices in order to maintain a consistent prime cost and profit margin. This is a great tool if you've recently experienced a minimum wage increase. . . . more >>


Adjusting to Minimum Wage Increases
by Joe Erickson
Adjusting to Minimum Wage IncreasesSeveral states have enacted their own minimum wage laws, each time forcing operators to make adjustments. Many states have enacted a wage that increases every year! Learn how to combat ever-rising wage increases using a methodical approach that ensures your profit margins don't suffer. . . . more >>


Planning Successful Menu Promotions
by Patricia Luebke
Planning Successful Menu PromotionsAn integrated menu promotion can boost sales, attract new customers and help you take advantage of seasonal foods. . . . more >>


How to Cater to Kids (& why it can be very good for business)
by Pat Morris
A number of chains understand the size and importance of the kids market and they are rewarded with more sales and profit. Learn how independent restaurants can also appeal to kids with alternative methods to draw family business with other than "Kids Eat Free" . . . more >>


DOWNLOAD: Menu Item Quality Review Template
The Menu Item Quality Review Template is an excellent tool for documenting random evaluations of your everyday menu offerings. This scaled grading system enables owners, managers, or anyone familiar with the items on your menu, to judge if guest perception of your menu offerings meets your high standards . . . more >>


How to Analyze & Decide Whether Your Restaurant Should Add Breakfast?
By Chris Tripoli and Emily Durham
How to Analyze & Decide Whether Your Restaurant Should Add Breakfast?Breakfast daypart sales slowly continue to rise as consumers attribute more importance to the morning meal. This article takes a look at the variables and required analysis before determining whether opening for breakfast is right for your concept. . . . more >>


DOWNLOAD: Menu Cost Worksheet
This Microsoft Excel worksheet is used to list and calculate the cost of ingredients for each menu item. . . . 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 >>


AUDIO: How Many Menu Items Should You Have?
Independent operators are notorious for adding new menu items and rarely, if ever, retiring any. This results in "bloated menus" that can confuse the . . . more >>


Sharpen Your Menu IQ
by Jim Laube
Sharpen Your Menu IQToo many independents lose easy profit opportunities due to poorly conceived menus. Unleash the profit potential of your menu with these easy-to-implement, yet powerful menu practices. . . . 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 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 >>


Menu Smarts From the Start
Everyone knows that the menu is a critical component in any restaurant. But many operators either underestimate or don't realize the profound effect the menu will have on their profitability. Start profiting today from these 13 proven menu tactics. . . . 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 >>


AUDIO: How Often Should Restaurants Change Their Menus?
by Banger Smith
AUDIO: How Often Should Restaurants Change Their Menus?Renowned menu expert, Banger Smith, explains the type and frequency of menu changes to consider to increase sales, gross profit margins and maintain customer interest and loyalty. . . . more >>


AUDIO: Thoughts on Using Separate Dessert & Wine Menus
by Banger Smith
Menu expert Bangor Smith, explains how the use of separate menus can impact the sales of deserts and wine. . . . more >>


Displaying Matches 33 thru 48 of 54 Found BACK NEXT

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