Delivers key elements in menu design to create a more profitable restaurant. The menu is the one piece of printed advertising that the customer definitely reads.
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Most Helpful Customer Reviews
32 of 36 people found the following review helpful:
4.0 out of 5 stars
In depth and thought provoking.,
By Greg Wadlow (Pennsylvania) - See all my reviews
This review is from: Food Cost: Restaurant Manager's Pocket Handbook Series (Paperback)
This book is a quick and easy guide to cutting food costs in the restaurant business. More than anything else it makes you think of ideas to make your own business more profitable. This is a book that you will want to assign to your entire kitchen staff.
4.0 out of 5 stars
Fast, accurate introduction to menu design,
A Kid's Review
This review is from: Menu Design: Restaurant Manager's Pocket Handbook Series (Paperback)
My cherished copy was ruined by a zealous employee who went wild with a highlighter. But there are a lot of good points that deserve to be highlighted and remembered. I really like this book as an introduction to menu design. Having dealt with the owners and managers of several thousand independent restaurants, I know most of them don't know or practice everything that is explained in this book. I want all the designers, sales people and customer service people at Menu Works to read this and be thoroughly familiar with all the concepts. (Menu Works is the menu design company I own in South Carolina.) It is a quick read, with review questions after each chapter. It was written by a college professor with food service management experience and possibly intended for use as a textbook.
Menu design is a very visual process, however. The major drawback is the lack of illustrations. For this drawback I deducted one star.
0 of 2 people found the following review helpful:
1.0 out of 5 stars
really really basic,
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This review is from: Cost Controls: Restaurant Manager's Pocket Handbook Series (Paperback)
A lot of repetition of really obvious things. Really basic definitions of margins and profit. The book could have been reduced to 3 pages it would have been good enough. No real focus on restaurant business.
Might be an eye opener if you are 10 years old and were thinking of opening a restaurant. If you are serious about your project, you will not learn anything in this book. Useless...
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