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5.
Menu
Get
to Know Your Menu
Bored?
Can’t sleep? Proud
of your job and want to
do it better? Your current
menu always will be available
on line here for you to
review, understand and
appreciate.
Creating
a Menu
Chances
are, most of us have opened
hundreds of menus in our
life and haven't thought
much about it...unless
the prices catch our eye.
Creating a menu isn't
a haphazard process. It
takes great care and attention
to the anticipated desires
of the customer base.
Obviously, if your restaurant
specializes in Asian food,
you probably won't find
many enchiladas on the
menu.
Chef Greg Maggi served
as executive chef for
the successful launch
of the Pujols 5 Grill
in August 2006. The restaurant's
menu proved an instant
hit, thanks to Chef Greg's
understanding of the market
and a little help from
co-owners Albert and Deidre
Pujols.
PLAY
VIDEO
It's
Not Just Food; It's Cuisine!
Most
restaurants design their
food offerings to a particular
culinary sensibility.
That’s easy to understand
when a restaurant serves
Greek, Italian or Mexican
food. More recently, restaurants
have begun to offer “eclectic”,
“themed” or
“fusion” cuisine.
So, how does an
executive chef like James
Avalos of the Plaza Grill
take regular food ingredients
and turn it into "cuisine"
which appeals to the masses?
Chef James says it's a
matter of everyone working
together toward a common
goal.
PLAY
VIDEO
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