An established restaurant can create a side catering business starting with nothing more than a menu.

Servers should replace the food on a buffet no more often than once per hour so as not to slow the guest flow along the buffet table.

The sale of a menu item generates a ____________ to cover fixed costs and ultimately, profit.

Which of the following is not an effective way to highlight certain dishes?

Menus are easiest to read when printed with a dark background and light writing.

When a restaurant’s online ordering system is difficult to navigate, customers will not use the system and may choose a restaurant that has a more user-friendly ordering system.

Restaurants can market which types of events on their menu?

Find the product and write the result in standard form.(6 + 5i)(9 – 9i)

Menu prices should be listed in bold font to offset them from the rest of the menu text.

In a menu-first approach to creating a business, the chef may purchase some ingredients directly from producers when they aren’t available from a purveyor.