Title
On the Menu: The Art & Science of Profit (The Restaurant Secret Formula),New
Delivery time: 8-12 business days (International)
Restaurant Menu deveopment, Menu Engineering, Menu Psycology. The industry best practices for making money on your menu. How to capture the attention of your guests and keep them coming back for more. Restaurant Consultant, Coach, Author & Speaker Ronald 'Bo' Bryant
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main focus of 'On the Menu: The Art & Science of Profit'? A: The book focuses on restaurant menu development, menu engineering, and menu psychology, providing industry best practices for maximizing profit through effective menu design.
- Q: Who is the author of this book? A: The author is Ronald 'Bo' Bryant, a restaurant consultant, coach, author, and speaker with expertise in the field.
- Q: How many pages does the book contain? A: The book contains 120 pages.
- Q: What is the binding type of this book? A: The book is available in paperback binding.
- Q: When was 'On the Menu: The Art & Science of Profit' published? A: The book was published on February 17, 2014.
- Q: Is this book suitable for new restaurant owners? A: Yes, this book is suitable for new restaurant owners as it provides essential insights into creating profitable menus and understanding customer behavior.
- Q: What topics are covered in the book? A: The book covers topics such as menu development strategies, psychological aspects of menu design, and methods for keeping guests engaged.
- Q: Can this book help improve my restaurant's profitability? A: Yes, the book offers proven strategies and insights that can help enhance your restaurant's profitability through effective menu management.
- Q: Is there any specific experience or background required to understand the content? A: No specific experience is required; the book is designed to be accessible to anyone interested in restaurant management and menu design.
- Q: Where can I find more information about the book? A: More information can typically be found on online retail sites or through library catalogs where the book is listed.