Art and science go arm in arm since time immemorial. One cannot produce something artistic till he has a technical hand to do it. As much as a chef isRead More
The Role of Food Technologist in Kitchen
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Category Archives: Menu Engineering
Bells and Whistles – The Menu Engineering Risk
Are you killing yourself trying to figure out how to “wow” your customers? Do you spend your time trying to “top” the last greatest thing you did for your customers? Read More
Menu Planning for Your Restaurant’s Future
Smart menu planning is an essential component to every restaurant’s financial success. No matter what the price point of your restaurant, the decisions about what you put on your menuRead More
The Menu Engineer-A New Restaurant Job Classification
I would like to propose to the industry an entirely new job classification, the Menu Engineer. A traditional full-menu kitchen staff is often organized something like this: Executive Chef *Read More
Running a restaurant – Knowing your suppliers and ingredients
Purchasing:The key to winning at this game is to play various vendors off against each other and compare respective bargains, while in conversation you persuade each one you want themRead More
Tips on restaurant purchasing
For restaurant manager it can be a nightmare trying to estimate the demand, and hence quantity of ingredients needed, for each dish on the menu. The total value of theRead More
Control What Your Customers Choose With Menu Engineering
Menu engineering is part art and part psychology. Knowing where people actually look when they open a menu is essential to knowing where you will put your high profit orRead More
