Money Saving Semi-Custom Menus

The newest and  most cost effective menus available, Semi-Custom menus.
Our Semi-Custom menus have taken off with a bang. I guess we hit the price point right on, the 49.85 per menu page seems to keep the restaurant owners happy and our staff busy. I am suprised at how many operators have chosen to have us not only take care of the printing but how many have chosen our laminated, coil bound menu books. Take a look at the program and call if you have questions.

Semi-Custom menus

Large Print/Braille Menus Included...

MenuTek now provides two large print and Braille menus with every restaurant menu design and print project. These large print/Braille menus will help those with limited sight and those that are blind feel welcomed into your restaurant. Surveys across the country shows that guests with limited sight are much more likely to return to a restaurant that has gone the extra mile to provide them with a menu they can read.

Your restaurant name, address & phone along with a brief description your offerings will be added to two national databases. When someone is looking for a restaurant with Large Print/Braille menus in your area your info will given.   

No matter who does your menu design and production, please take that extra step and offer a couple of large print/Braille menus, your guest will be happy, so will your staff, they don't have time to read the menu to a visually impaired guest. AND you will have met the ADA accommodation requirement.

You can get more information from this non-profit: http://www.kbti.org/index.html

Leverage Buying Group Drops Monthly Dues

Leverage Buying Group announced that they will no longer charge monthly membership dues. The only charge to join is the initial membership. No monthly or yearly dues! This makes membership in the Leverage Buying Group a no brainer for independent restaurant operators. Leverage boasts a savings of 2-20% for their members purchases through their national contracts with broad line and specialty suppliers. Leverage is one of the few restaurant buying groups to use a third party auditing company to check each and every invoice, in real time, for pricing accuracy.

If you got a 2% savings monthly on your purchases how much would that add up to over the year? How about a 10% savings? Do some quick math then contact Leverage Buying Group.

New Menu Worksheets/Calculators

We just uploaded two new calculators to the Resource Page on our website, one to help you figure your food coast, plate cost & gross profit, the other to see the impact on sales (and your bottom line) of a menu price increase. Raising prices can be emotional for some operators, but, must be done from time to time. I have found that a small price increase every six months keeps the menu current and generally my guests didn't get bothered by the small increase. I have also gone 11/2-2 years without a price increase, that was a mistake. My guests were grouchy because of the large increase and my bottom line had all but disappeared. Many times you can raise the prices of everything but the beverages, especially coffee, and not hear a word from your guests.Small regular updates do you and your guests good, your bottom line is healthier and your guests blood pressure won't go up, they can understand a small increase. Click here and download the worksheets from our website.

Eatery's search engine marketing campaign achieved a 700% ROI
Restaurants have the potential to significantly increase sales using search-engine marketing techniques, but effectively tracking the results of their investment and tweaking keywords is essential, writes FohBoh blogger Eli Chait. At Rivera Restaurant in Los Angeles, owners used a measurement tool to win a 700% return on their SEM investment. Read more-FohBoh.com

Restaurant Menu Design, things to consider...

By Patrick Sutherland

Restaurant marketing has two important components. Firstly, you have to get diners into your restaurant and secondly you have to sell to them once they are inside and seated. It is important that your menu is designed to sell clients on your dishes as well as to get them to order a decent volume. A menu can also help you to build your brand image. The design of a restaurant menu can also facilitate the ordering process and READ MORE

 CALIFORNIA FOOD HANDLER CARD NOW LAW

SB 602 requires workers to receive food safety training

Gov. Arnold Schwarzenegger signed the California Food Handler Card bill into law on Sept. 25, confirming his commitment to food safety. The California Food Handler Card law is designed to ensure that restaurant employees receive a reasonable level of training in food safety practices to reduce the potential for foodborne illness.
Food handlers must have a California Food Handler Card by July 1, 2011. Employees hired after June 1, 2011 will have 30 days from the date of hire to acquire a food handler card.Read more