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Below are our articles on the subject of Restaurant Food. If you can't see what you are looking for our other categories are displayed on the left under 'Our Quick Links'...
Affordable Ways to Make Your Festive Menu Appealing
Affordable Ways to Make Your Festive Menu Appealing
Top tips for keeping your costs low, your profits high and your customers happy this Christmas....
Appealing to Business Customers
Appealing to Business Customers
A guide to maximising your potential as a restaurant where business customers frequent....
Appealing to Off Peak Customers
Appealing to Off Peak Customers
A guide to making sure you are utilising the off-peak opportunities in your restaurant....
Child-friendly Restaurant Food
Child-friendly Restaurant Food
Realistic and commercial ideas for developing your children's menu to appeal to the lucrative family market....
Decide Which Food to Specialise in
Decide Which Food to Specialise in
A guide to helping you decide what will be the right type of food for your restaurant to specialise in - depending on your location and experience...
Developing a Set Menu
Developing a Set Menu
Suggestions for different types of set menu for your restaurant - business lunches, evening meals and Sunday roasts...
Developing a Signature Dish
Developing a Signature Dish
A guide to developing a great signature dish for your restaurant, with what to serve, what to charge and how to keep your customers happy...
Food Costs and Good Meal Planning
Food Costs and Good Meal Planning
Top tips for excellent meal planning - value added ideas for your menu and a few basic rules to bare in mind...
Negotiate Prices with Suppliers
Negotiate Prices with Suppliers
Top tips for negotiating prices with your suppliers - and an explanation of the benefits!...
Reassessing Your Menu
Reassessing Your Menu
A guide to involving your customers and staff in checking your menu is up to date with changing trends and as profitable as possible...
Understanding Restaurant Trends
Understanding Restaurant Trends
Understanding the importance of keeping an awareness of food and service trends in the restaurant industry....
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