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So, Menu Merchandising is all about making the best and effective
use of menu as a mean of advertising and selling the items of the
menu. Because it is that piece of advertisement which is sure to
be read by the guest so the menus the menu should be designed
so that the management is able to sell whatever they want to sell.
POINTS TO BE CONSIDERED:
CYCLIC MENUS:
ADVANTAGES:
1. Less burden for staff
2. Less wastage
3. Inventory
4. Customers choice
5. Variety
6. Day off
DISADVANTAGES:
1. Choice
2. Different guests visiting together