Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms
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Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry’s top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms
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Inside This Book
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First Sentence:
Menu is defined by Webster's as "a detailed list of food served at a meal." Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
minimum sales point, menu sales mix, weighted contribution margin, raw food cost, individual contribution margin, desired check average, pricing continuum, food cost percentage, menu engineering, sales mix analysis, static menu, indirect cost factors, seat solos, longhorn steaks, menu writer, menu pricing, throwed rolls, standardized recipe, signature foods, customer counts, average check, cycle menu, specific menu items, dining dollar, signature item Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association, New York, Kansas City, Nation's Restaurant News, French Fried, Menu Listing, Whipped Potatoes, Boarding Pass, Tossed Salad, United States, Outback Steakhouse, Taco Bell, Baked Potato, Country Pride, Creamy White Grits, Dining Miles, Pacific Coast, South Carolina, Street Fisheries, Collard Greens, New Orleans, The Abbey, Amount Percent Sales, Customer Favorites, Halt Sandwich New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Menu is defined by Webster's as "a detailed list of food served at a meal." Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
minimum sales point, menu sales mix, weighted contribution margin, raw food cost, individual contribution margin, desired check average, pricing continuum, food cost percentage, menu engineering, sales mix analysis, static menu, indirect cost factors, seat solos, longhorn steaks, menu writer, menu pricing, throwed rolls, standardized recipe, signature foods, customer counts, average check, cycle menu, specific menu items, dining dollar, signature item Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association, New York, Kansas City, Nation's Restaurant News, French Fried, Menu Listing, Whipped Potatoes, Boarding Pass, Tossed Salad, United States, Outback Steakhouse, Taco Bell, Baked Potato, Country Pride, Creamy White Grits, Dining Miles, Pacific Coast, South Carolina, Street Fisheries, Collard Greens, New Orleans, The Abbey, Amount Percent Sales, Customer Favorites, Halt Sandwich New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 42
books:
See all 42 books this book cites
3
books
cite this book:
- Food for Fifty (12th Edition) by Mary K. Molt on page 122, and Back Matter
- Quantity Food Production by Lendal H. Kotschevar on page 122, and Back Matter
- Recommended Dietary Allowances: 10th Edition (Dietary Reference Intakes) by Subcommittee on the Tenth Edition of the Recommended Dietary Allowances in Back Matter (1), and Back Matter (2)
- Great Menu Graphics (Great Graphics) by Editors of PBC International in Back Matter (1), and Back Matter (2)
- Menu Design (v. 5) by PBC International in Back Matter (1), and Back Matter (2)
See all 42 books this book cites
- Fundamentals of Menu Planning, 2nd Edition by Paul J. McVety on page 108, page 130, and Back Matter
- Introduction to Travel and Tourism: An International Approach by Michael M. Coltman on page 217
- Professional Beverage Management (Culinary Arts) by Robert A. Lipinski in Back Matter
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