Menu Pricing and Strategy

Teaches professional chefs and restauranteurs how to use the menu as a potent tool for building clientele and increasing profits. This edition has been revised and updated in order to feature the latest successful menu ideas, marketing philosophies and pricing strategies.

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This guide attempts to teach professional chefs and restauranteurs to use the menu as a potent tool for building clientele and increasing profits. The edition features the latest successful menu ideas, marketing philosophies, and pricing strategies, as well as explanations of signature-items and general strategies for improving operations. Information on marketing plans, internal marketing, acceptable sales, and the probability of choice has been expanded. Professionals will learn how to make sure their menus take into account all relevant aspects of demographics, type of service, type of food, and target market.