Menu - Restaurant Management Resource for Restaurant Owners, Chefs, Managers & Staff

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20 Steps to Lowering Your Food or Liquor Costs Jan 5, 2012: Brandon reveals consulting industry secrets in this in-depth operational piece.

Six Restaurant Marketing Trends For 2012 Jan 3, 2012: What's in store for restaurant marketing in 2012? Carin shares six key restaurant marketing trends aimed at gaining market share, better understanding customers and turning a profit in 2012.

Obtaining Accurate Recipe Costs Dec 5, 2011: Without determining accurate costs, the operation cannot possibly plan properly for success. Although it's a bit of work says Mark it is energy and money well spent in the end.

2012 Top Trends & Predictions Dec 4, 2011: Trends across the board for the new year including food, restaurants, ingredients, drinks and hotels. From Andrew Freeman & Co.

5 Menu & Profit Building Tips for Selling Desserts Oct 18, 2011: Five quick tips on how desserts can be a boost for your business.

Cooking with Chile Peppers: Myths, Misconceptions, and Realities Oct 7, 2011: Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chile should be used. Chef Reed helps clear things up.

How to Market an Unhealthy Restaurant Honestly Aug 24, 2011: There are good, honest ways to get customers interested in your restaurant without tricking them. Amanda shares a handful of marketing ideas.

Is Your Menu Working For You or Against You? 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.

Restaurant Digital Displays: Do They Produce Greater Sales? Apr 6, 2011: The use of digital reader boards, also known as LED reader boards or 3D reader boards or signs, has become increasingly popular as a way to gain customers attention in a world of clutter on the road. Kimberly looks at their impact on sales results.

Improve Your Menu Engineering Nov 15, 2010: The process of determining which items need to be removed versus which ones should be added to a menu can be a complex one. Mark walks you through this important excercise.

Potential Restaurant Trends for 2011 Nov 3, 2010: Andrew Freeman details what he believes may be top trends for 2011.

Is There Money To Be Made After Hours? Mar 8, 2010: People are out later more frequently, and many restaurants, especially in urban centers, are responding by catering to late night diners. If done right, the late night scene can energize your restaurant and your bottom line.

How Do You Control Food and Liquor Costs? Jan 16, 2010: Brandon talks about a very important part of controlling food and liquor costs -- tracking ideal costs -- why they're important, how to calculate them and what to do with the information.

Six Predictions for Restaurant Trends in 2010 Nov 3, 2009: Urban Solace Chef/Owner Matt Gordon shares insight on what's in, out for restaurants in 2010.

So You Wanna Open A Pizza Joint? Aug 23, 2009: JBD runs through the guidelines you need to think about when considering starting a pizza restaurant.

Cooking Out Loud Jan 22, 2009: Eric Greenspan has never been comfortable in upscale restaurants. "When I go into a fine-dining restaurant, I always get funny looks. I am too loud," he booms.

Allergic Reaction Nov 7, 2008: Tom reveals a system to effectively accommodate guests with allergies in your restaurant--because remember--there is always another restaurant down the street that would be glad to have the business.

Awash in Squash Oct 24, 2008: This seasonal superstar inspires dishes that are at once nostalgic and progressive.

Matchmaking...with Mickey Clevenger & Robbie Lewis of bacar Oct 16, 2008: Wine Director Mickey Clevenger and Executive Chef Robbie Lewis pair their signature salad with Pinot Blanc.

The Royal Treatment: Alaskan King Crab Oct 7, 2008: Alaskan king crab rules the menu and creates loyal subjects among discerning diners.

Lawful Lamb Sep 26, 2008: Smart chefs lure the Muslin market with delicious presentations of halal lamb.

Reviving Pork's Past (Santé) Jun 18, 2008: New ideas take pork back to the future.

Matchmaking...With Jason McConnell of Sol (Santé) Jun 18, 2008: Tuna nachos and a Tequila martini make a Mexican meal with a twist.

Matchmaking: With Nobuo Fukuda (Santé) May 9, 2008: Reimagined versions of traditional sushi dishes pair well with wine.

A Feast of Finger Food (Santé) Apr 10, 2008: Chef Cornelius Gallagher crafts appetizers that are artful in appearance yet practical in concept.

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