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Menu (8.5 x 14)
2 Pages
SKU: MX-1001
From $999,999.00 (USD)

Menu (Any Size)
Any Page Count
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Menu (8.5 x 14)
2 Pages
SKU: AM-1001
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: CB-1003
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: TH-1001
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1003
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1016
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1011
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1037
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1047
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1046
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: MENU-1055
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: DN-1001
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: GK-1001
From $999,999.00 (USD)

Menu (8.5 x 14)
2 Pages
SKU: IT-1001
From $999,999.00 (USD)
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Check out our latest articles on expert restaurant advice!

Time to go! Then go! -  Friday, December 27, 2024
One of the great faults of restaurants and servers is the end of the meal. Guests come in and have a great time. They love the ambience. They love the cocktails and wine. They think that the food is great.
The customer is always right? -  Friday, December 13, 2024
Well, not it’s time to handle one of the big ones. Over the years, I have had a number of guests tell me that “The Customer is always right!” one said it in a tone that wasn’t going to get him what he thought he would derive from making that statement to me. In truth, the Customer is not always right, BUT, they are always the customer.
When you ask, be specific. -  Friday, November 29, 2024
Managers are famous for working the room and asking guests, “How was everything?” The guest will generally respond with, “Fine”. At that point the manager moves on and in their mind they think that they checked in with the guests and got positive feedback. Great interaction; end of story.
What does your customer see? -  Friday, November 15, 2024
I have a bit of a running joke with my staff where I ask them if anyone saw the dead moose in the vestibule to the restaurant. They all ask in shock “is there really a dead moose in the vestibule?” I would reply, no, but how would you know. The entire staff comes in the back door to the kitchen and they don’t see what the customer sees.
Hey, is that really your hot sauce? -  Wednesday, July 31, 2024
At one of our restaurants, we serve oysters. Big, Juicy, wet, raw, briny oysters! I love them. We offer the standard cocktail sauce, Horseradish, and a Mignonette sauce. But we also have a green pepper sauce that pairs beautifully with the taste of the raw oysters. It goes well on a lot of dishes, but I love it, particularly on the shellfish. Everyone talks about it and so, we ended up having it bottled for us as a way of being unique and notable.
Who is the Mayor? -  Monday, July 29, 2024
Every restaurant needs a “mayor”. Not the political kind, but the small-town model of that individual that everyone knows. It's great if your staff develops a relationship with the customers in a way that they come back to see them specifically, but it’s best to have someone who everyone recognizes as the “personality” of the business. In some businesses, it’s the owner who is always on the floor greeting guests and treating everyone like an old friend.

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