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Re-engineering your kids’ menu? Try these 8 healthful tips from the NRA

Get input from parents and children to design kids’ meals that are nutritious, satisfying and tasty. The payoff: options that appeal to children are good for your sales.

Three participants of the National Restaurant Association’s Kids LiveWell program share how they developed winning kids’ meals. Discover best practices from Arby’s, Applebee’s and bd’s [...]

Is Your Menu Priced Right?

By: Nicole Reed, Communications Manager, MenuMax

Today, many operators are reworking their menu prices in order to make it through this tough economic season. If you are planning on changing your menu prices plan two see one of two things. Customers that are willing to accept the price hike and continue to [...]

MenuMax 4.1 Brings Next Generation Food Costing and Nutrition to Food Service Operators

Web-based food service management suite offers unique benefits.

WOODSIDE, Calif. – January 18, 2011 – MenuMax, the food industry’s most versatile and accurate back of house management solution for food service operators, today announced the introduction of the new MenuMax 4.1 suite. Features include an array of distributor partner guides, enhanced menus and [...]

2011 Number One Resolution: Update Your Menu

2011 Number One Resolution: Update Your Menu By Tamara Catron-Vice President Uniguest

So 2010 has closed its doors and as a restaurant owner or manager you breathe a sigh of relief to have made it through 2010, the holiday season, and you look forward to starting the New Year. You think about what [...]

Strategic menu engineering for a profitable establishment

By: Mary Pennington, Communications Manager, MenuMax

When it comes to food costing, it all boils down to strategic menu engineering. Though I’m sure every chef hopes for all of his or her recipes to be loved and vastly popular among every patron that walks through the door, the reality is that some menu [...]

Keeping Costs In Line: Tips and Strategies

Menu teams for several national chain restaurants share how they have increased profit margins during these tough economic times. Read the article from Restaurants and Institutions here.

Menu Engineering: The Science of Making a Profit

Michigan State University’s School of Hospitality brings us this exercise to help evaluate your menu and, eventually, cut out the unprofitable and unpopular items. Click here to learn the difference between a menu “star,” a menu “dog,” a menu “challenge,” and a menu “plowhorse.”