7 menu-writing secrets that sell
Research and experience have revealed ways to write menu descriptors that sell as much as they describe. Here’s a review.
Catering's new reality
Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game.
Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.