definition came out of a kinder, gentler time for the restaurant owner, a time when

competition was less fierce, tax laws were less rigid, and operation was not measured by

yield management, and the patrons knowledge and expectations were lower. The role of

the menu in a food service operation far exceeds the basic dictionary definition. It is an

oversimplification to consider the menu to be a mere list of the food items a restaurant or

food service operation has to offer. The nucleus of any food operation is its menu, but

other factors may affect sales and customer participation. The menu will be the ultimate

controlling factor as the profit center, customer attractor, and theme determiner. The

menu should not attempt to be all things to all people. The menu become the final

limitation. As a limiting factor, the menu will provide the basic guidelines that you may

have concerning space, equipment, and the personnel required for operation. When the

menu is built around a predominant menu item, for example, hamburgers, fried chicken, or

Italian food certain operational aspects of the restauran

In mind. It must communicate to the customer the personality of the restaurant, and

Pricing is, in fact, an art. The amount of money that is charged and received for

representative period of business activity. A month's worth of sales and cost data is

partially influence which menu items will sell, and therefore they impact the overall

breakdown of income and expenses, is the primary financial report prepared for

The pricing of a menu may at first seem a very quantitatively based process. once

by sales and then multiplied by 100 equals total cost.

Controllable and variable expenses are under the control and responsibility of

As a manager or owner you must do all you can to prevent service indifference;

A menu must be planned with the specific tastes of the clientele it hopes to attract

Some common words found in the essay are:
Spirit Service, , food cost, menu items, customer counts, menu item, total cost, salad bar, Industry NIFI, menu price, menu prices, sales mix, menu pricing, impact customer's selection, check gross profit, food cost average, average check gross, cost average check,
Approximate Word count = 2632
Approximate Pages = 11 (250 words per page double spaced)