Content about Menu

March 5, 2013

“Our objective at SD 26 is to cook as Italians in Italy cook today. The closer we can get to the cuisine of terroir-driven produce, the better the food." – Tony May

Even for someone who loves authenticity in food, Italian-born New York restaurateur Tony May is the first to tell you that what’s traditional is a changing target.

October 28, 2012

Timber Cove Inn, Jenner, CA

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

May 22, 2012

Woodberry Kitchen: A Taste of Place

“We will never reach our goal, because we’re always trying to improve. We’re always asking ourselves, how are we going to make today better than yesterday?” – Marco Valverde

Most nights at Woodberry Kitchen you won’t find salmon on the menu, the most universal, popular dish at nearly every restaurant in the country. And yet, the Baltimore hotspot is packed, swarming with people vying for a taste of Chef/Owner Spike Gjerde’s delicious food. He also doesn’t serve Coca-Cola products, or out-of-season produce.

October 31, 2011

Do Descriptive Menu Labels Influence Customers?

Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?

The use of descriptive labels such as Jack Daniel’s Chicken, Psychedelic Sorbet, or the Blooming Onion is a continued trend in the hospitality industry.

July 21, 2011

A drink menu, bar none

Bars typically operate on the principle that the customer already knows what drink he or she will have.

March 29, 2011

How can you raise your prices and retain customer loyalty?

Not long ago, an article by Tyler Cowen in the New York Timesdiscussed how the Michelin star ratings of Parisian restaurants appeared to be dir

February 12, 2011

The New Menu

Today’s kitchen leader will create and implement a new menu on a weekly, seasonal, or annual basi

January 31, 2011

Your restaurant is a smash hit. Now, how do you sustain it?

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities. How do you know what changes to make, and when to make them?

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities. How do you know what changes to make, and when to make them? Here are a few tips:

Be visible, approachable, and observant.