In the third and final installment of our Menus that Sell series we dive into how to execute and optimize your menu. After all the planning and design work is done, it is important to take the time to train your staff and ensure that you can execute on your great ideas. Then you need plans in place to optimize that menu and develop it more am more each year. As mentioned in the episode, I am working on a few books, one of which will be titled Menus that Sell. Make sure to join the Bar Business Nation Facebook group to get an advance copy of that book before it hits the shelves.
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