Displaying Matches 33 thru 48 of 52 Found. BACKNEXT
Planning Successful Menu Promotions by Patricia Luebke An 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 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 >>
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 Too 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 Today, 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 >>
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 >>
AUDIO: How Often Should Restaurants Change Their Menus? by Banger Smith 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: The Use of Color in Menus by Banger Smith Should independents be concerned about incorporating color into their menus? Can color make independents appear to be too chain-ish or not? Menu exp . . . more >>
Develop Signature Appetizers by Bill Main No discussion of creative menu development would be complete without looking at the power of tabletop merchandising -- the table tent -- alternately . . . more >>
Displaying Matches 33 thru 48 of 52 Found BACKNEXT
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