Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13)

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Overview

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 the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

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More About This Book

Overview

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 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 price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. 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!

Product Details

Table of Contents

Introduction
1. Getting Started
Who Are You? 9
Customer Profile 11
The Competition 12
Develop a Market Survey 13
The Feasibility Study 16
How Your Menu Fits into Your Overall Marketing Strategy 17
Communicate Your Establishment's Image 18
2. Menu Development
Menu Styles 21
Offer a Limited Menu - Increase Table Turnover 23
Types of Menus 24
Define Your Style 25
Catering Establishment Menus 27
Catering Menu Pricing 28
How Adding Catering Can Help Increase Profits 31
Formatting Your Menu 32
Daily Specials 34
Drink Menus 35
Children's Menus 37
Menu Design Software 39
Nutritional Claims on Menus 40
Nutritional Primer 41
Communicating Nutritional Information on Your Menu 42
Provide Your Customers with Healthy, Allergy-Free Menu Alternatives 43
3. Menu Design
Menu Design 47
Menu Size and Cover 49
Menu Text 50
Menu Copy 51
Price Placement 53
Arrangement of Text 54
Menu Psychology 55
Layout and Graphics 56
Menu Production 58
Menu Design Dos and Don'ts 59
Sample Menus 60
4. Menu Management Supports
Price and Profit 65
Menu Sales Analysis 66
Analysis Simplified 67
Making the Figures Work for You 68
Deciding Which Items to Promote 69
Sales History 70
The Production Sheet 72
Food-Cost Tracking 73
Figuring Food Cost 74
Lowering Food Cost 76
Yield Tests 78
Standardized Recipes 79
Recipe Information 81
5. Menu Pricing
General Considerations 85
How Indirect Factors Can Help Increase Profits 87
What Your Psychology Teacher Never Told You 89
Categorize Your Establishment 90
Quality and Pricing 91
Signature Items 92
Pricing Differences between Similar Menu Items 93
Pricing Add-On Items 94
The Math and Costing Software 96
Food-Cost-Percentage Pricing 97
Factor Pricing 98
Actual-Cost Pricing 99
Gross Profit Pricing 101
Prime-Cost Pricing 102
Salad Bar Pricing 104
6. Marketing Your Menu (& Your Restaurant)
Internal Marketing and Suggestive Selling 108
Promotions 108
External Promotions 110
Coupons 110
How to Use Coupons 112
Signature Items as a Marketing Tool 113
Restaurant Web site 114
Current Food Trends 115
7. Operational Controls & Menu Management
Kitchen Space 117
Purchasing 118
Purchasing Specifications 120
Purchasing and Inventory Software 122
Production 123
Presentation 124
Beverages 127
Labor Controls 128
Service 129
Employee Training 130
Internal Security 132
Reduce the Risks of Theft 134
External Theft 136
8. Final Tasks
The Life Cycle of Menu Items 139
Raising Prices 140
Evaluating Your Work 141

Customer Reviews

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  • Anonymous

    Posted October 3, 2002

    Great Book!

    Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.

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