In an Uncertain Economic Climate, Candor in Cuisine Is the Catch of the Day
Moving into a new decade, while emerging from one of the toughest years in recent history, The Next Idea sets forth its food and dining outlook for the coming year. For both the kitchen and the consumer, 2010 is poised to be an interesting one. Read More
Improve your management style over lunch
Who knows best how well you’re performing as a manager? Your employees, that’s who. But getting them to speak or write freely on the subject can be difficult. Especially if you run a small department, anonymity is crucial to them. So make it pleasurable instead of a chore for your team. Send them out to lunch together annually or twice a year—on the company’s dime—and instruct them to talk about your management skills. Read More
KEYWORDS: MENU ENGINEERING, RESTAURANT CONSULTANTS, MENU SCIENCE
Menu engineering Is an interdisciplinary approach in the deliberate and strategic construction of menus.
Sometimes called ‘Menu Psychology’, the term menu engineering is generally adopted as a standard Best Practice within the Hospitality and Restaurant Industries. The objective with menu engineering is to maximize a concept’s profitability by leading the customer to certain purchases, and avoiding others, in addition to ‘engineering’ recipes to maximize profits at product and category level.