Posts Tagged "menu development"

“Customization” a Food Trend I Can Live With

Posted by on Feb 8, 2012 in Consulting, Menu Development, News | 0 comments

I tend to agree with a few of these trends. I especially believe in the customization trend. I started my business partly because I was tired of seeing the same items menus across the city. Chicken Ceasar especially. Why? I wanted to help culinary teams fine their “inner groove”. The top five food trends according to a culinarian | QSRweb.com. Every kitchen has a soul. It is a collaboration of many factors and each should have a unique identity. Just because some else has it on the menu does it mean you have to. I have termed this the “vanilla” factor. Kitchens as well...

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How do people really see your menus?

Posted by on Feb 4, 2012 in Consulting, Menu Development | 1 comment

Menu writing is very important in todays market place. Have you every really thought about how they see the words on the menu. Words are a power medium. The wrong words used out of context can be devistating and bad for business. Everyone sees and interprets the words in a book diferently. Some guests who are detailed orientated my see a spelling mistake and become annoyed, they don’t see the great combination of flavors on the menu. They start looking for more mistakes. Are they focused on choosing dinner or commenting on your bad english. Sequencing of words is also overlooked...

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Menu prices likely to rise in 2012

Posted by on Feb 2, 2012 in News | 0 comments

Are you ready for the up and coming year. Its time to look at your menus. Contact us today and start making more profit.   Menu prices likely to rise in 2012, experts say – Related Stories – ProChef SmartBrief. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit

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Does this say something about Chicago

Posted by on Jan 20, 2012 in Food, News | 0 comments

Five of the top 10 most expensive restaurants are here in Chicago. Has the perception of our city changed to a center of fine dining? What do you think? http://www.bundle.com/article/25-most-expensive-restaurants-america/slide/1/?fromMSN=true#comments Share this:PrintEmailPin ItFacebookShareStumbleUponReddit

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Planning a New Year’s Eve Menu

Posted by on Jan 1, 2012 in Consulting, Food, Menu Development | 0 comments

I write and develop a lot of menus over the course of a year. From small little snacks to elaborate menus for a fundraising gala based on a specific theme.  After all these years some of the questions I ask  myself when thinking about what to serve are instinctive and come very natural to me. I want to stop for a minute and take some time to write down the process I go through when putting together a menu. In this case it was putting together a menu for new year’s eve for my family and best friends.  I break down the menu writing process into several steps: Inspiration or...

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