Menu Marketing And Management
Table of Contents
Chapter 1 Factors That Impact Menu Item Selection
Marketing Environment
Selecting Menu Items
Changing a Menu
Internal Operational Concerns When Choosing New Items
Chapter 2 Meeting Nutritional Needs and Food Preferences of Customers
Factors Influencing Food Selection
Sources of Nutritional Components on the Menu
Nutritional Information for Customers
Nutritional Cooking Methods
Types of Vegetarian Diets
Addressing Food Allergies
Chapter 3 Menu Layout and Design
Purposes of the Menu
Relationship of Menu Design to Marketing
Menu Psychology
Menu Layout and Design Principles
Chapter 4 Menu Pricing
Use of Price in Strategic Marketing
Impact of External Environment on Prices
Pricing Strategies
Pricing and Gross Profit Margin
Pricing Methods
Employee Meal Pricing
Chapter 5 The Alcohol Beverage Menu
Alcoholic Beverages in Restaurants
Merchandising Wine
Merchandising Spirits
Merchandising Beer and Ales
Pricing Alcoholic Beverages
Chapter 6 Menu Item Sales Performance Analysis
Sales Evaluation Measures
Popularity Evaluation Measures
Profitability Evaluation Measures
Other Measures Used to Evaluate Menus
Chapter 7 Menu Sales Mix Analysis
Purposes of Sales Mix Analysis
Performing a Sales Mix Analysis
Changing the Menu Based on Analysis
