Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.\ These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of...
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Detailed information on designing and pricing for profit Learn menu costing, pricing, layout, design, & menu analysis Provides practical and realistic examples on maximizing profits This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchases the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Introduction1.Getting StartedWho Are You?9Customer Profile11The Competition12Develop a Market Survey13The Feasibility Study16How Your Menu Fits into Your Overall Marketing Strategy17Communicate Your Establishment's Image182.Menu DevelopmentMenu Styles21Offer a Limited Menu - Increase Table Turnover23Types of Menus24Define Your Style25Catering Establishment Menus27Catering Menu Pricing28How Adding Catering Can Help Increase Profits31Formatting Your Menu32Daily Specials34Drink Menus35Children's Menus37Menu Design Software39Nutritional Claims on Menus40Nutritional Primer41Communicating Nutritional Information on Your Menu42Provide Your Customers with Healthy, Allergy-Free Menu Alternatives433.Menu DesignMenu Design47Menu Size and Cover49Menu Text50Menu Copy51Price Placement53Arrangement of Text54Menu Psychology55Layout and Graphics56Menu Production58Menu Design Dos and Don'ts59Sample Menus604.Menu Management SupportsPrice and Profit65Menu Sales Analysis66Analysis Simplified67Making the Figures Work for You68Deciding Which Items to Promote69Sales History70The Production Sheet72Food-Cost Tracking73Figuring Food Cost74Lowering Food Cost76Yield Tests78Standardized Recipes79Recipe Information815.Menu PricingGeneral Considerations85How Indirect Factors Can Help Increase Profits87What Your Psychology Teacher Never Told You89Categorize Your Establishment90Quality and Pricing91Signature Items92Pricing Differences between Similar Menu Items93Pricing Add-On Items94The Math and Costing Software96Food-Cost-Percentage Pricing97Factor Pricing98Actual-Cost Pricing99Gross Profit Pricing101Prime-Cost Pricing102Salad Bar Pricing1046.Marketing Your Menu (& Your Restaurant)Internal Marketing and Suggestive Selling108Promotions108External Promotions110Coupons110How to Use Coupons112Signature Items as a Marketing Tool113Restaurant Web site114Current Food Trends1157.Operational Controls & Menu ManagementKitchen Space117Purchasing118Purchasing Specifications120Purchasing and Inventory Software122Production123Presentation124Beverages127Labor Controls128Service129Employee Training130Internal Security132Reduce the Risks of Theft134External Theft1368.Final TasksThe Life Cycle of Menu Items139Raising Prices140Evaluating Your Work141
