(As published in PMQ Magazine December 2007 1st of 3 Articles) Generates all your sales Is placed in front of all your customers Completely organizes kitchen staff and equipment to work with it Is used to train floor staff members that are expected to memorize and understand it Stands you apart from your completion Sets...

(As published in PMQ Magazine April 2008 2nd of 3 Articles) By Joe Ritorto | Menucorp How do we increase profits (or maintain them) when we’ve shaved all the expenses off that we could find, but still wages go up, food costs go up, and so do rents and other fixed and variable costs. Do...

As suggested in my previous menu article, if you calculate, cost and record the sales of each dish, then you can design your menu to be as profitable as possible. Use suggestions (recommendations), positioning, positive descriptions and perhaps illustrations to guide your customers to certain selections. Allow your clients to choose dishes from the menu...