Food And Menu Pricing For Your Restaurant

One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage [...]

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Free Restaurant Training Report: “Tough Economy Edition”

Restaurant Revolution and Judy Asman conducted an information session with John Alexander of Chart.org. This interview was put into video format and can be seen here. To help you get the most value of this information, we created this 10-page, no-fluff report (shown right). If you want the lists, tips and bullet-points that John brings [...]

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