It takes as much artistry and skill to create a great menus as it does a great dish. And without the first, you many never have a chance to serve the second.
9409132157
Sunday, January 31, 2010
The Ten Commandments for Menu Success
I found this in the 1994 edition of Restaurant Hospitality. We've come a long way, as evidenced by William Poundstone's book Priceless
It takes as much artistry and skill to create a great menus as it does a great dish. And without the first, you many never have a chance to serve the second.
9409132157
It takes as much artistry and skill to create a great menus as it does a great dish. And without the first, you many never have a chance to serve the second.
9409132157
