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Custom MenuHealth food stores typically carry better food than you can find at the local pizza place.
Profitable Menu Planning by John A. Drysdale, Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.
Management by Menu, Student Workbook The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation— from planning the facility and purchasing food to promoting items to customers and providing exceptional service— can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
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