As you have discovered this week, the topic of menu design and pricing is often an overlooked and poorly planned critical task. When implemented improperly, at best it becomes an operational annoyance, but in most cases it is a key factor in generating guest complaints, employee dissatisfaction, potential legal liabilities, and decreasing sales and financial losses for the restaurant. However, when implemented with time and attention, the document serves as a major communication device for both employees and guests.
As a manager, it is critical to understand the effects, time and financial investment needed to create this important operational tool. You must be able to assess the effectiveness of an operation’s current food and beverage menu(s) and offer suggestions for changes based on approaches, techniques, and theories recommended by industry experts.
For your discussion submission, use the attached menu for Uncle Matty’s Ye Olde Tavern to respond to the following:
Uncle Matty's Menu (.docx)
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