Menu Pricing and Strategy

by Jack Miller and Jack Miller

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This guide attempts to teach professional chefs and restauranteurs to use the menu as a potent tool for building clientele and increasing profits. The edition features the latest successful menu ideas, marketing philosophies, and pricing strategies, as well as explanations of signature-items and general strategies for improving operations. Information on marketing plans, internal marketing, acceptable sales, and the probability of choice has been expanded. Professionals will learn how to make sure their menus take into account all relevant aspects of demographics, type of service, type of food, and target market.

Format:Paperback

Language:English

ISBN:0442006926

ISBN13:9780442006921

Release Date:January 1992

Publisher:Van Nostrand Reinhold Company

Length:210 Pages

Weight:1.41 lbs.

Dimensions:0.6" x 8.6" x 11.0"

Related Subjects

Business Business & Finance Business & Investing Food, Lodging & Transportation Home Repair Hospitality, Travel & Tourism How-to & Home Improvements Industries & Professions Management & Leadership Pricing Textbooks Travel

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