Your menu: expense or asset?
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October 7th, 2005
Do you ever stop and think about the money you spend on your menu. Developing content, costing dishes, designing the menu, printing…laminating…doesn’t your menu owe you one? I believe it owes you more than you think! Being the one thing every diner reads in your establishment it should be your best in-house marketing tool.
Many establishments know their item sales, but few use this knowledge in their menu design. By featuring profitable items and add-ons like side dishes the average cheque can be increased as well as gross profit. Look out for the November Bon Appetit for tips on item placement for maximised profit.