Description
Software for menu analysis, recipe costing, and selling price
How to market to your customer
Utilizing existing equipment to expand and enhance your menu
How to analyze your menu for maximum profitability
How to properly price your menu for maximum sales and profit
Marketing nutrition to today’s health-conscious customer
Laws and regulations governing today’s menus
Menu design and layout
Actual menus from across the country used as illustrations
Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus
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