Is Your Menu Working For You or Against You?
publication date: Apr 19, 2011
John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items.
Join RunningRestaurants.com now and get instant access to:
- Download Library with special reports, forms, manuals, checklists and spreadsheets
- 1200+ Articles & Special Reports spanning all areas of restaurant operations
- 40+ hours of audio sessions with top restaurant industry experts
- Interviews & Profiles with successful restaurant chefs and owners
- Member only discounts on a variety of products in the Store.
- Robust search feature to locate articles/resources quickly & easily
- Plus new content added weekly
- And much more!