Second Course - Carefully selected menu offerinsg - Appealing and Profitable
The menu offerings must reflect the theme and concept of the establishment. The menu must be written in easily understood, yet descriptive words that reflect quality and standards so that the potential customers can form a picture of the offerings in their minds. A selection of staple offerings, daily specials and seasonal market fresh products will help to convince a potential customer to become a buying customer. Statistically, a customer who has received more, or at least what they expected, will come back.

From an operator's perspective, it is important that ingredients can be used in more than one menu offering and that the "Cost - Selling price - Gross profit margin ratio" is adequate to make a desired net profit. In order to achieve this, special attention must be given to the labour cost incurred in preparing menu items.

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