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

Name: Food Service Menus Pricing and Managing the Food Service Menu for Maximum Profit
Price: 3.77 USD
Availability: InStock
ISBN: 9780910627238

ISBN-10: 0910627231

ISBN-13: 9780910627238

Edition: 2003

Authors: Douglas Robert Brown, Lora Arduser

List price: $12.95

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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