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

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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by Lora Arduser, Douglas Robert Brown
 

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ISBN-10: 0910627231

ISBN-13: 9780910627238

Pub. Date: 03/02/2003

Publisher: Atlantic Publishing Group Inc

This 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

Overview

This 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 will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

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 will 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 purchased 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 to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

Product Details

ISBN-13:
9780910627238
Publisher:
Atlantic Publishing Group Inc
Publication date:
03/02/2003
Series:
The Food Service Professionals Guide to Series: 365 Secrets Revealed! , #15
Pages:
144
Product dimensions:
6.00(w) x 8.00(h) x 0.90(d)

Table of Contents

Introduction
1.Getting Started
Who Are You?9
Customer Profile11
The Competition12
Develop a Market Survey13
The Feasibility Study16
How Your Menu Fits into Your Overall Marketing Strategy17
Communicate Your Establishment's Image18
2.Menu Development
Menu Styles21
Offer a Limited Menu - Increase Table Turnover23
Types of Menus24
Define Your Style25
Catering Establishment Menus27
Catering Menu Pricing28
How Adding Catering Can Help Increase Profits31
Formatting Your Menu32
Daily Specials34
Drink Menus35
Children's Menus37
Menu Design Software39
Nutritional Claims on Menus40
Nutritional Primer41
Communicating Nutritional Information on Your Menu42
Provide Your Customers with Healthy, Allergy-Free Menu Alternatives43
3.Menu Design
Menu Design47
Menu Size and Cover49
Menu Text50
Menu Copy51
Price Placement53
Arrangement of Text54
Menu Psychology55
Layout and Graphics56
Menu Production58
Menu Design Dos and Don'ts59
Sample Menus60
4.Menu Management Supports
Price and Profit65
Menu Sales Analysis66
Analysis Simplified67
Making the Figures Work for You68
Deciding Which Items to Promote69
Sales History70
The Production Sheet72
Food-Cost Tracking73
Figuring Food Cost74
Lowering Food Cost76
Yield Tests78
Standardized Recipes79
Recipe Information81
5.Menu Pricing
General Considerations85
How Indirect Factors Can Help Increase Profits87
What Your Psychology Teacher Never Told You89
Categorize Your Establishment90
Quality and Pricing91
Signature Items92
Pricing Differences between Similar Menu Items93
Pricing Add-On Items94
The Math and Costing Software96
Food-Cost-Percentage Pricing97
Factor Pricing98
Actual-Cost Pricing99
Gross Profit Pricing101
Prime-Cost Pricing102
Salad Bar Pricing104
6.Marketing Your Menu (& Your Restaurant)
Internal Marketing and Suggestive Selling108
Promotions108
External Promotions110
Coupons110
How to Use Coupons112
Signature Items as a Marketing Tool113
Restaurant Web site114
Current Food Trends115
7.Operational Controls & Menu Management
Kitchen Space117
Purchasing118
Purchasing Specifications120
Purchasing and Inventory Software122
Production123
Presentation124
Beverages127
Labor Controls128
Service129
Employee Training130
Internal Security132
Reduce the Risks of Theft134
External Theft136
8.Final Tasks
The Life Cycle of Menu Items139
Raising Prices140
Evaluating Your Work141

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Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13) 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
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.