Sunday, June 6, 2010

Proven Way to a Profitable Menu - Part 6- Take Your Menu's Temperature

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"To see if a person is sick, you take his temperature.... and it's not different with menus. How long has it been since you took your menu's temperature? You should give your menu a serious check up every six months. And most probably every time you do the check up there are plenty of things you could be doing better.."
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