By David V. Pavesic, Ph.D., FMP The dictionary definition of a menu is "a bill of fare" or "a list of food items a restaurant prepares and serves." If this were the case, menus would all be simple printed lists of food and beverage items. Instead, you must view your menu design's purpose in a broad and comprehensive role. Goals for an Effective Menu Design The goals of … [Read more...] about The Importance of Menu Design
Five Steps to Surviving a Tax Audit
October, 2009 By Robert Wagner, CPA Remember the "tax gap"? In Spring 2007, the IRS told Congress that taxpayers were cheating on taxes by $290 billion a year. Congress and the Bush administration got worked up about the tax cheats among us. To address this horrible situation, the IRS recommended - surprise! -increasing its own budget. Today, we are stuck with a wave of … [Read more...] about Five Steps to Surviving a Tax Audit
Raising the Bar
October, 2009 By Jaymi Curley The alpha and omega of the dining experience, cocktails and desserts, seem to keep selling, even in lean times. For the customer,they represent the fun and decadent side of dining out, but for the restaurant owner, these two profit centers can be a lucrative path to securing both the bottom line and the goodwill of their customers. Despite … [Read more...] about Raising the Bar
Harvesting a Passion for Food
October, 2009 By Dora Burke If you had ever met Carvel Grant Gould, you'd know she is a determined woman. When she was 20 years old, she was so set on becoming a chef that she left the University of Georgia to pursue her dream. But her determination - and love of cooking - was there from an early age. "I was 6 when I started making chocolate lollipops and selling … [Read more...] about Harvesting a Passion for Food
Taste of Suwannee
October 24, 2009 - Town Center Park Suwannee, GA, 770-945-8996, www.suwanee.com. … [Read more...] about Taste of Suwannee
