Menu Design: Use of Color in Restaurant Menus
April 26, 2011
Use the meaning of colors in your menu design to modify and encourage certain guest behaviors and preferences. Read more to hear some examples and
Use the meaning of colors in your menu design to modify and encourage certain guest behaviors and preferences. Read more to hear some examples and
Restaurant menu pricing strategy doesn’t happen in a vacuum. Naturally it is important to study your own theoretical food costs and profitability targets, but this
A restaurant brand audit gets to the purpose, the promise, the personality, the positioning, and the “why” of a chain — the compelling vision that
The methodologies and approaches to restaurant design are as varied as the restaurant concepts in existence today. In the United States alone, there are nearly 1,000,000 restaurants; each trying hard to differentiate itself from the next. In this article, we hope to provide you some insight in to the considerations and complexities of restaurant design…
Chances are most have fallen victim to poor restaurant floor plans at one time or another. When a guest gets lost on the way to
This is the second of a two-part series on restaurant cost cutting tips – the first article was the Top 10 Ways to Cut Costs
A penny saved is a penny earned. And for every way to spend money on your restaurant, you can find ways to cut costs at
Starting a franchise can be extremely complicated, that is why others prefer to look for a franchise for sale, but we’ve taken a bit of
The restaurant service you receive today is a direct result of our collective willingness to complain yesterday. A complaint is the expression of grief, pain,
A successful restaurant design brings its brand and brand personality to life for all to see. To accomplish this, it needs to appear focused, functional,
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