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MODERN DESIGN OF MENU '



Before you establish what to produce, what do you want to sell according to market research.

management and organizational aspects of planning menus requires knowledge of a number of assumptions:
user profile and preferences;
competition;
the type of restaurant and food service fittest;
the level of profit fixed costs and planned;
available resources. Draw these
issues pass to the design of the menu, which at the time means defining:
type of cuisine;
the categorization of flow rates and the number of plates to be inserted;
residence time of the dishes on the menu and the inclusion specials or menu of the day;
the look and feel, the kind of language, communication style

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The menu structure' AND PAPER


The term menu it refers to the detailed list and timeline of the term piatti.Col paper we refer to the list of dishes in which the diner is required to choose.
types of menus and paper: the tourist menu, menu choice, daily menus, menu the day with a choice, tasting menus, theme menus, banquet menus, lunches, paper, large paper, fixed-price menu.
alternative to the traditional menu that is enjoying success, particularly among customers who consume frequently midday meals outside the home, is the only dish that is nutritionally complete.

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"HIGHLANDS 2002" FELLUGA HONORED AS FIRST WINE WHITE WORLD

Dear users,
two nights ago I had the pleasure of serving the Sig.Felluga at my table, a great producer of wines of Friuli. In the company of Victor Knight and another employee have tasted the restaurant's specialties, of course "From Tuccino", combining first and foremost a wine from Puglia and then we opened a bottle of "Highlands," a product of Friuli Sauvignon from the same vintage Felluga 2006.Con Sig.Felluga great courtesy and kindness I offered a cup and taste the years that had that sauvignon does not show much, but just seemed to be much younger given the perceived freshness in the mouth and nose then expressed all the characteristics of the terra.Felicissimo have been participating in this experience was even more proud to have tasted that bottle when I was informed that the Highlands was named the 2002 first white man in the world even from the Montrachet French Felluga wish to go on the commitment and quality of work always pays off!

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Sanders' story

Colonel Sanders ran a kiosk, where vendeve fried chicken in a small gas station in a small town in Kentucky.Tanti we stopped only to eat its famous chicken dish fritto.Ricetta had inherited from her grandmother.
bene.Fin Everything was in 1950 when the opening of the motorway diverted the flow of automotive città.Sanders suddenly found himself without a single customer and was forced to withdraw in retirement.
At the age of 65 he found himself with a pension allowance of about a hundred dollars a month and without any activity, so he decided he had to do something.
Age does not allow him to present himself as an employee, then tried to capitalize on his knowledge and what possedeva.Ci thought about it and realized that the only thing in his possession was the famous fried chicken recipe, lodavano.Non dish that everyone was angry with the institutions that built the highway, even with the foresight to put that contributo.Quello he did was believe in himself.
He thought to bring the recipe to restaurants, to teach how to cook the chicken well that made him famous in the town of Corbin.Dall 'any increase in turnover of the restaurants that would have made use of his prescription could obtain a percentage.
He spent two years turning the United States far and wide, sleeping in the car and using the social security check to refuel and mangiare.Alcuni considered him crazy, others slams the door in his face, still others simply laughed back. After 1009
very negative responses, he found a restaurant that gave value to that recipe and accepted the offer. Not long after Colonel Sanders became the holder of the largest restaurant chain in the country, "Kentucky Fried Chicken." Using a simple "knowledge", a "know how" in a short time he found himself with no less than 600 points ristoro.Vendette his company twelve years later, in 1964 for two million dollars.