One of our favorites, The Restaurant Blog from AllBusiness.com has John Foley offering some sage advice again this post-holiday season. Some highlights include:
- Salad entree for two. One plate cuts prep time and dishes. Charging less than what two salads would cost also makes it more appealing to customers.
- Make your dressing in-house. Cut costs. Increase profit. That’s good news alone.
- Think salads aren’t a hit in winter? Think again. Most people are dieting now. Keep the salad picky-eater-friendly by not mixing, and add a small, warm tasty morsel for comfort.
Read more about what Foley suggests here.
