Restaurant Handbook - Tools & Rules - Menu Science PDF download by Roderick A. Clelland

Restaurant Handbook - Tools & Rules - Menu Science

Vector Time Tools
Publication date: April 2012
Digital Book format: PDF (DRM-Free)

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Restaurant prosperity depends solely on customers’ perception of value. There are many specific steps throughout the whole operation that ensure value.
Myth: A profitable menu is a product of creative art, build it and they will come.
Truth: A profitable and popular menu is more science than art.
Truth: A fanatic commitment to quality is the only way to preserve competitive advantage and long-term profits.
Truth: Most managers use shortcuts to pricing. They use either (1) a simple markup over direct food costs to establish a price, or (2) they price to the competition. Both of these simple methods allow them to avoid thinking and stress, and they can wash their hands and move on to other important jobs. Use of these simple methods for pricing is a huge mistake.
Section 2 PRODUCT/SERVICE – QUALITY – MENU SCIENCE
VALUE
QUALITY OF PRODUCT
MENU
        MENU DESIGN – PHYSICAL
        MENU CONTENT
        MENU MANAGEMENT
        MENU PROFITABILITY ANALYSIS
    MENU ITEM - RECIPE COSTS
    MENU STRATEGIES
        PORTION SIZES
        MENU BREADTH AND VARIETY
            MENU HEALTH AND NUTRITION
CHANGING THE MENU
        PRICING STRATEGY
        YOUR TARGET MARKET
            CUSTOMER PERCEPTIONS
        PRICING AND VOLUME
        PRICING DECISION CONSIDERATIONS
             COMMON SIMPLE PRICING METHODS
        PRICE INCREASES
        PSYCHOLOGICAL PRICE BARRIERS
        WINE MENU
QUALITY OF SERVICE
        THE IMPATIENCE CURVE
        REGISTER CONTROLS
        CUSTOMER COMPLAINTS
            COMPLAINT CORRECTION
        COMMON COMPLAINTS
        TEAMS
QUALITY OF ATMOSPHERE
        SOCIAL
        PHYSICAL

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