This weekend I had lunch at an International House of Pancakes. The menus my companion and I were given to help us navigate this experience were large and laminated and, in their overall demeanor, ...

You've probably sat in a restaurant, menu in hand, wondering why your eyes kept landing on that pricey steak or why that ...

“At the end of the day, all food businesses are based on how we feel,” said Steinhardt adjunct professor Steve Zagor, who has ...

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Having worked with Business Intelligence (BI) and Analytics tools over the ...

The menu is the linchpin for every restaurant. If restaurants were cars, the menu would be the engine. And everyone knows a car’s engine is critical to its performance. The same holds true for a menu ...

Many restauranteurs argue that the term “menu engineering” has more to do with menu design layout and customer psychology than anything else. Others will argue that menu engineering is less about ...

Walk into nearly any upscale steakhouse and you'll notice something immediately: everything on the menu is priced separately. Your steak? That'll be one price. The mashed potatoes? Another charge.

As temperatures begin to drop and the days begin to shorten, we instinctively begin to crave warm and hearty comfort foods. From big pots of chili, soups, and stews to seasonal fruits and vegetables ...