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Menu continued

Displaying Matches 49 thru 54 of 54 Found.  BACK

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 >>


Profitable Pointers
by Banger Smith
The discussion of how to build more profitable menus can be endless . . . and you still have a restaurant to run. So here are a few short -- but pro . . . more >>


Menu Analysis
by Banger Smith
If you do not know what each item on your menu costs, you may be leaving 5% on the table! Easily 90% of all restaurants do not have accurate, up-to- . . . more >>


Categorize Your Menu
by Banger Smith
There are two key decisions when laying out a menu -- the presentation and the way the menu is categorized. Presentation The menu presentation is its . . . more >>


What's Your Menu PQ?
by Banger Smith
What is your Profitability Quotient (PQ)? If you answer "no" to any of the following questions, you could be leaving thousands of dollars . . . more >>


Displaying Matches 49 thru 54 of 54 Found BACK 

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