The right dessert ideas for a restaurant—no matter how formal or informal—are a mixture of combining new trends with those traditional mouth-watering classics. From a managerial standpoint, hitting on that mixture involves a strategic planning process revolving around production and customer feedback. This process is also continual; the best dessert menus are always evolving to
Restaurant managers, concession stand supervisors, and campground operators are always trying to find the next popular menu item. Those menu items are not always food; sometimes, the big buzz menu item is a drink (especially on the coldest and hottest Wisconsin days!). Fortunately, adding a popular drink to the menu does not always need to
The best restaurant menus generate revenue AND customer interest. The latter part of this recipe means that restaurant owners and managers need to be able to adapt their menus to their customers’ wants. The first part of the equation means that new menu items need to be produced without incurring a lot of expense in
The decision to offer food at a business or to add fried foods to a menu comes with a host of decisions and questions, such as, “What foods do we want to offer? How much space do we have for the new equipment?” After some research, this question is inevitably added to the list: “Should
Fried foods are a key part of any menu, and a reason customers flock to businesses with the best chicken, pork, turkey, and fish around (because a good Wisconsin menu always includes a fish fry). These popular menu items can be produced better and more efficiently in a pressure fryer, making this piece of kitchen
