1. Menu Pricing And Strategy
... times to assure the inclusion of the freshest and most plentiful fruits, vegetables, cuts of meat and poultry. While seasonality may bring lower prices to certain ingredients, the menu selection needs to be driven by customer preference. A cycle menu is primarily used in operations with a "captive clientele" (those customers who have very limited opportunity to eat outside the confines of work, school, or ... living accommodations). A menu must be planned with the specific tastes of the clientele it hopes to attract In mind. It must communicate to the customer the personality of the res...
- Word Count: 2193
- Approx Pages: 9
- Grade Level: High School