The topic of menu design and pricing is often an overlooked and poorly planned critical task in hotel management. When implemented wrongly, it becomes an operational nuisance. In most cases, it is the key factor that generates endless guest complaints, employee dissatisfaction, potential legal liabilities, decreasing sales and financial losses for a restaurant.Understanding the effects, time and financial investment needed to create this important operational tool is important. A manager should be able to assess the effectiveness of an operation’s food and beverage menus to offer sound suggestions on necessary changes that should be made based on approaches, techniques, and theories recommended by industry experts. Continue reading