Menu Pricing: Restaurant Manager's Pocket Handbook Series

by David V. Pavesic

Provides guidance in an area that is extremely subjective. The challenge of menu pricing is to figure the optimal price you can charge customers, make a profit, and keep them coming back for more. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0867307528
• ISBN13: 9780867307528
• Release Date: November 1998
• Publisher: Lebhar-Friedman
• Length: 96 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.4" x 4.0" x 8.0"

Customer Reviews

A great book for what it is....

...and that's a book about..well, about menu's. Not that exciting unless you're in (or about to be in) the biz. I am, and found this book very helpful in reminding me what an important piece of attention real estate a menu is. From formatting to enhance sales of a particular food or beverage, to the design, paper weight, etc. The book is compact, well written, and inexpensive (especially in relation to its value). I highly recommend.Christian HunterOwner - Sevilla Restaurant, Santa Barbara California