Small Business Management in the 21st Century

A textbook on small business management that focuses on customer value, digital technology, and cash flow as key themes.

Pricing Strategy Frank’s All American BarBeQue is a small business that is adapting to the use of Ecommerce which is a technological change that has risen in t

Pricing Strategy Institution Report

This document is a case study of Frank’s All-American Barbeque, focusing on small business management. It discusses the strategies proposed by Frank and Robert to increase sales and customer satisfaction, as well as the potential challenges and benefits of each strategy. The document concludes with a recommendation for Frank’s All-American Barbeque to adopt Robert’s strategy for its effectiveness and efficiency in improving business operations and delivering quality services to customers.

Small Business Management: A Case Study of Frank’s All-American Barbeque

This report discusses the principles of menu planning and design in the hospitality industry, focusing on the requirements of customers and the profitability of the business. It explores different types of menus, such as a la carte, table d'hote, du jour, cycle, and static menus, and their suitability for meeting customer expectations. The report also highlights the impact of customer requirements on menu planning and design, and provides recommendations for adapting to changing trends. A detailed plan for menu development is included as well.

Menu Development, Planning and Design

This document discusses the principles of menu planning and design to meet customer and business requirements. It also explores the process of developing a menu to maximize profitability and includes information on testing and evaluation of menus.

Design and Creativity

The Sails Restaurant offers a minimalistic menu with a focus on seafood and meat dishes. The menu is divided into bread and appetizers, entrees, mains, side orders and salads, sandwich, and dessert. The proposed redesign aims to make the menu more artistically pleasing and set the concept clearly. The dessert section is small, and the dishes are not always named but highlighted for their key ingredients. The redesign includes a more detailed description of the dishes and a clear division of the menu.

Hartpury University and Hartpury College

Menu Concept and Redesign for Sails Restaurant

This report discusses the principles of menu planning and design evaluation, fulfilment of customer and business requirements to maximise profits for a range of different menus, key considerations into account when costing and pricing menus, and produce accurately costed and priced menus to meet a range of customer requirements. It includes a menu engineering matrix and a table for cost determination.

Menu Development Planning and Design

Costing And Pricing

This presentation focuses on menu planning and development for food outlets, with a specific case study of Steak and Co. steakhouse restaurant in London. It covers key considerations for costing and pricing menus, including direct and indirect costs, volatile food costs, pricing strategies of competitors, service costs, and staffing costs. The presentation also discusses approaches to menu costing and pricing, such as portion cost, raw food cost item, pricing by competition, and demand and supply models. A detailed plan for menu development is provided, including KPIs to measure success, such as cash flow statements, cost of goods sold, sales records, employee performance, meal preparation time, wastage and spoilage per meal, and revenue per available seat per hour.

Pricing Strategy Institution Report

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Small Business Management: A Case Study of Frank’s All-American Barbequelg...

Menu Development, Planning and Designlg...

Menu Development, Planning and Designlg...

Menu Concept and Redesign for Sails Restaurantlg...

Menu Development Planning and Designlg...

Menu Development Planning and Designlg...

Small Business Management: A Case Study of Frank’s All-American Barbeque

Menu Development, Planning and Design

Menu Development, Planning and Design

Menu Concept and Redesign for Sails Restaurant

Menu Development Planning and Design

Menu Development Planning and Design