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 |  The Food Service Professional GUIDE TO Food Service Menus
Learn menu costing, pricing, layout, design and menu analysis. Detailed information on designing and pricing for profit. Provides practical and realistic examples on maximizing profits. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today.
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- Operations
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- Increasing Sales & Profit
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Food Service Professional
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Food Service Menus: Pricing and Managing The Food Service Menu For Maximum Profit
 Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.
- Detailed information on designing and pricing for profit
- Learn menu costing, pricing, layout, design, & menu analysis
- Provides practical and realistic examples on maximizing profits
Table of Contents
- 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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