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Designing Profitable Menus
By Linda Lipsky

A flashy menu that doesn't generate sales is like a race car without an engine.....Nice to look at, but it won't pay the bills.

I've had an opportunity to work with hundreds of food and beverage operations of every type and size, from mom-and-pop eateries in South Philly to national chains. Whether I'm working with a local hoagie shop or an upscale, fine dining restaurant, I always review the menu to see if it is designed to maximize sales AND promote the items which are most profitable and unique to the property. It is my firm belief that next to a well-motivated sales staff, your menu is your best internal marketing tool. That is why proper layout and design are essential ingredients for your future profitability.



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