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Food Service Menus Pricing and Managing the Food Service Menu for Maximum Profit

ISBN-10: 0910627231
ISBN-13: 9780910627238
Edition: 2003
List price: $12.95 Buy it from $3.00
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Book details

List price: $12.95
Copyright year: 2003
Publisher: Atlantic Publishing Group, Inc.
Publication date: 1/12/2003
Binding: Paperback
Pages: 144
Size: 5.50" wide x 8.25" long x 0.25" tall
Weight: 0.440
Language: English

Introduction
Getting Started
Who Are You?
Customer Profile
The Competition
Develop a Market Survey
The Feasibility Study
How Your Menu Fits into Your Overall Marketing Strategy
Communicate Your Establishment's Image
Menu Development
Menu Styles
Offer a Limited Menu - Increase Table Turnover
Types of Menus
Define Your Style
Catering Establishment Menus
Catering Menu Pricing
How Adding Catering Can Help Increase Profits
Formatting Your Menu
Daily Specials
Drink Menus
Children's Menus
Menu Design Software
Nutritional Claims on Menus
Nutritional Primer
Communicating Nutritional Information on Your Menu
Provide Your Customers with Healthy, Allergy-Free Menu Alternatives
Menu Design
Menu Design
Menu Size and Cover
Menu Text
Menu Copy
Price Placement
Arrangement of Text
Menu Psychology
Layout and Graphics
Menu Production
Menu Design Dos and Don'ts
Sample Menus
Menu Management Supports
Price and Profit
Menu Sales Analysis
Analysis Simplified
Making the Figures Work for You
Deciding Which Items to Promote
Sales History
The Production Sheet
Food-Cost Tracking
Figuring Food Cost
Lowering Food Cost
Yield Tests
Standardized Recipes
Recipe Information
Menu Pricing
General Considerations
How Indirect Factors Can Help Increase Profits
What Your Psychology Teacher Never Told You
Categorize Your Establishment
Quality and Pricing
Signature Items
Pricing Differences between Similar Menu Items
Pricing Add-On Items
The Math and Costing Software
Food-Cost-Percentage Pricing
Factor Pricing
Actual-Cost Pricing
Gross Profit Pricing
Prime-Cost Pricing
Salad Bar Pricing
Marketing Your Menu (& Your Restaurant)
Internal Marketing and Suggestive Selling
Promotions
External Promotions
Coupons
How to Use Coupons
Signature Items as a Marketing Tool
Restaurant Web site
Current Food Trends
Operational Controls & Menu Management
Kitchen Space
Purchasing
Purchasing Specifications
Purchasing and Inventory Software
Production
Presentation
Beverages
Labor Controls
Service
Employee Training
Internal Security
Reduce the Risks of Theft
External Theft
Final Tasks
The Life Cycle of Menu Items
Raising Prices
Evaluating Your Work

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