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.
David V. Pavesic
Used Book in Good Condition
Most Helpful Customer Reviews
...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 Hunter Owner - Sevilla Restaurant, Santa Barbara California
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