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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.
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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.
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MENU Pricing and Strategy
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
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Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.45. Bestandsnummer des Verkäufers G0442006926I3N00
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