Customers and Regulators Claim “Liar! Liar!” Craft beverage producers should take note of a series of recent lawsuits and regulatory actions conce...
Wild flavors appearing on menus
Food & Wine reports about surprising new ingredient trends inspiring chefs around the country: the newest vegetable is Fried Brussels Sprouts Leav...
Six Reasons to Add Hard Cider to Your Drink Menu
1. Keep up with culinary trends. 2. Generate more sales revenue. 3. Differentiate yo...
Bob Brown’s Story Telling Technique
Tell a vivid story about a menu item. Describe the history of a dish, its name, its ingredients or a special twist your chef has on the dish. Here are...
Five cost-saving ideas for restaurants
Restaurants are one of the most difficult businesses to own and operate because it is so easy to become overwhelmed with operation costs. For this rea...
Selecting and pricing wines to maximize profit
Alcohol sales can increase revenues by about 20% for small restaurant establishments. How do you decide what wines to serve and how much to charge? At...
Increasing profit margins
I heard a veteran restauranteer’s theory for increasing profit margins. He raised lower-priced menu items more than the higher-priced menu items. Wh...