Menus
Training Staff On Menu Knowledge
All too often, in restaurants across the country, a server or bartender heads to the kitchen to ask the chef a brazenly simple question that, all in all, they should know the answer to. These members of staff represent the location to its guests’ and it is…
Read MoreWhat is Menu Engineering?
It is an old yet true adage that “restaurants run on thin margins”. Every advantage that a restaurant can score itself is a point to the home team and means that margins are a little safer than they were yesterday. One lens through which cost optimization is …
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