Edit

menus

Read 'em and eat

Food is much more than a way to put fuel in the tank. It’s the source of fables, the foundation of family traditions, the core of our businesses and a pastime for foodies and gourmonds. It’s even a great pesticide and industrial strength cleaner!

A picture's worth a thousand bucks

Increasing sales of high profit menu items is a goal in every foodservice operation.

Kids influence where their parents dine out at least 50% of the time in the casual dining segment.

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

For many of you it will be your busiest day of the year...It's Mother's Day! And what a great day to get the word out about Father's Day...

If your menu is laid out in categories--appetizers, entrées, soups & salads, desserts, etc., apply this method to categories with at least 6 - 8 items.

In order to maintain and increase your market share you need to know how you compare to your competition. A Competition Analysis will help you excel.

On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.

Drink up, my fine friends.

Appetizers mean more than just holding a customer over until the main course arrives.