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Menu + Food

"The biggest piece of advice I could give people that is that it’s nothing like cooking at home and the Food Network." - Tim, Executive Chef, Del Norte, CO

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How to Make Your Menu a Money-Maker

There's more to a great menu than design and layout. Let's make some money.

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How to Accommodate Guests With Food Allergies

Serve up a more enjoyable, accommodating dining experience.

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Create an Online Ordering Menu with Food That Travels Well

Make sure your guests can enjoy their meal to the fullest, no matter where they're dining.

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How to Make a Restaurant Menu From Scratch in 10 Steps

Everything you need to know to develop, engineer and design your perfect restaurant menu.

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Become a Menu Engineering Pro With This Worksheet

Conduct menu engineering analysis, and you'll figure out which menu items are helping (and hurting) your business's bottom line.

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Article

How to Use Restaurant Recipe Cards to Train BOH Staff [With Templates]

Recipe cards are the key to BOH training by minimizing food waste, increasing consistency, and making your restaurant more money.

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What Is Cultural Appropriation, and How Does It Come up in Restaurants?

When a culture's food is sold by someone who isn't from that culture, they could be venturing into cultural appropriation territory. Learn about this industry-wide problem and how we can do better.

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How to Decide If Your Menu Needs Updating

Here are three compelling reasons why you should update your menu – and how to do it.

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The One Thing Sweetgreen, Shake Shack, and FoMu Have in Common

These fast casual restaurants collaborate with local fine dining chefs to create unique offerings for their customers.

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How To Price a Menu for Restaurant Events

Pricing menus for events requires balance and an effective strategy: your event menu should account for spend in other areas of the business, be reasonable for your guests, and be competitive with other venues. Here's how to do that well.
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