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One Change in Your Sales Offer Can Make You 30% More Profit Instantly
The new practice of behavioral economics shows how one small change to a pricing offer increased sales by 30% instantly. Without any time, effort or work. Would you like that to happen in your business?

Other restaurant menu Related Articles

Restaurant Start-Up and Systems Success
If you have a restaurant business or are planning on starting a restaurant business then there are several things you will need to do. Find the right products and supplies to start your organization. hiring the right staff, having a menu that is attractive to local consumers, and above all having the right location with the right atmosphere. Some good principles to follow when doing this is develop a business start-up strategy covering the above areas.
Buying a Franchise Versus Starting a Business
Starting a business can be an exceedingly rewarding endeavor. From its inception you have complete authority on all decisions big and small - something as imperative as planning a restaurant menu, for example, to choosing what color and style of blinds to hang in the windows, you control everything.

Marketing: What Would You Do
Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success?
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly.
The 6 T's of a Successful Upscale Restaurant
In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant?
American Food Franchise Sizzler looking for better things in 2010
After two years of halted growth, the more than 50-year-old Sizzler chain is setting the stage for a franchise push with a new restaurant design, an upgraded menu and a new management team - the head of which actually wants to buy the chain. Kerry Kramp, president and chief executive of the Culver City, Calif.-based Sizzler USA, said in an interview with Nation’s Restaurant News that he has spent the past 18 months revamping the 191-unit “family casual” chain to become “recession proof.” He now wants to buy Sizzler from its current owners, if or when the economy improves and funding becomes available.
Why Being "Safe" Kills Your Business
Let me tell you a quick story and while it may not appear so, it actually does tie into the topic of this article. Has this ever happened to you? You go to a restaurant that you’ve never been to before. Place looks nice. Perhaps the menu is a bit more extensive than you thought, so you ask your waiter/waitress/waitperson (or is it server/servess/serve-person?), "What’s really good?" What do you so often hear? “Well, we serve a lot of the chicken.”
All About the Chipotle Franchise
Chipotle's signature menu, the giant foil-wrapped burrito may not be that big but it surely is big enough to drive a massive success on its marketing campaigns and make the restaurant chain one of the most popular fast food franchises in the country today, and probably for the next decade. The Chipotle franchise founder, Steve Ells, was a culinary school graduate who dreamed of opening his very own fine dining restaurant. When Ells realized that he lacked enough funding for his goals, he established the Chipotle Mexican Grill in 1993, with high hopes that the money generated from this venture...
Employing Restaurant Menu Strategies in Human Resources
Just imagine if you, or your HR team, spent time focusing on the types of services you deliver versus the type you'd prefer spending time. We all say we want to spend more time on strategic initiatives so it makes sense that the first step is a plan of action that uses some of the restaurant menu design tactics to steer our internal customers to choosing for us to do that work.
Evaluation of Restaurants
Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost.
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