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Menu Marketing and Design
Resources, information and examples to show how to create a popular, profitable menu. Including menu and wine list design and pricing for casual, quick service, cafes and fine dining restaurants. Plus menu design principles for printed menus, blackboards, electronic screens and on websites.
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#296 - Menu Profit Improvement - Back to Basics
Does your Menu and Beverage List have real 'profit strength'? Profit Strength is the right combination of popularity and profitability for each and every item, so there are no profitless 'losers', and all the high-profit items sell well. . . .
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$1 In Chicken Is Worth More Than $1 In Cash
To many venue managers, food is a necessary evil to satisfy the gaming or bar customers. Often managed by underqualified staff and those who don't think of the inventory as a currency, valuable stock is not being treated as it should. . . .
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350+ Menu Terms and Descriptions
The right choice of adjectives and descriptions adds appeal to any menu. It needs more than just an ingredient list - good menu words can make customers feel hungy and ready to spend more. . . .
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#242 - How to Boost Mid-Week Evening Trade
The key to increasing mid-week trade is to create a special reason to visit. Not just because the food and drinks are cheap, but because the value is fantastic or we get 'special treatment' that's not available on busy Friday and Saturday. . . .
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Action Plan to Improve Dessert Sales
Desserts and sweet treats are a great way to increase sales. There's money to be made when you mix sugar, air and water with flavour: here's how to boost the popularity of this menu essential. . . .
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How to Sell More Seafood
Quality seafood sets you apart from other venues that often lack the skills to prepare and serve it properly. It is commonly understood to be a high-value item, so it's expected that the price will match. . . .
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