This is an effective placement of items on the menu, by studying the profitability and popularity of dishes and drinks. Let's discuss the basic rules for creating a menu: The guest first of all pays attention to the first and last pag...

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Ideally, the Guest should find their favorite dish from you. And how to make the most ideal menu that will attract new Guests, arouse interest in regular Guests, be trendy, relevant and economically profitable? First, you should analy...

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At first glance, everything is very simple. The chef writes the menu, then processes it, forms technological maps and launches it into operation. But, do not underestimate the importance of competent menu formation. Creating a menu is a ...

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The change of seasons is a natural reason for gastronomic novelties. A seasonal menu maintains the interest of regular Guests, attracts new ones and allows a cafe or restaurant to stay afloat at any time of the year. The weather changes - ...

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Have you considered the share of currency-dependent raw materials in your gross turnover? Are you satisfied with the pseudo-control point - the estimated Food Cost? If you do not take into account only this control point, then you will lo...

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