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Foodie with an F

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food

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food

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to eat less food

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food, glorious food

Business > Sales Top tips on maximizing the profits from your restaurant's menu

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A new restaurant on the make has many problems. One of the things that helps a lot is a well-stocked larder with a judiciously chosen assortment of wholesome prepared foods to be used both in case of emergency and on day-to-day basis. How to serve such items for best results? First, it must be decided whether the restaurant acknowledges using prepared foods or not. There is nothing more ridiculous then an announcement of "home-made" soup on the menu and the waiter's confession after questioning: "We sure kinda diluted it here". This is such a turn-off that a customer might never return, wh...

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