TIPS & TRENDS

nina | March 31st, 2011 - 9:07 am

MAKING A MENU
It is important when you prepare a new menu that your items are cross merchandised throughout the menu more than once.  For instance, if you have a grilled chicken breast as a sandwich then there should be a place within salads and entrees that use a chicken breast.  It is possible that there may be a couple sandwiches that use chicken or a couple salads.  Make sure that you do not have too many one use items as this will increase your inventory without having many outlets to use it.

CARRY OUT MENUS
There is no better way to advertise your establishment then having a carry out menu that sits on someone’s kitchen counter.  An eye appealing menu that can remind a customer of your location is priceless!  It is to your benefit to spend a couple dollars and moments of your time to carefully layout your menu.  There are methods to be successful and you can contact your sales rep or myself for help!

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