Quinton B, Ryan N R
Restaurants Inst. 1991 Sep 4;101(23):34-5, 42-4, 51 passim.
The boneless chicken fillet, seasoned fries and broccoli pictured on our cover are an operator's dream: According to the operators surveyed for R&I's Menu Census, these items not only sell well enough to be on the menu--they're top good sellers. In this issue's Menu Census exclusive, "What Sells," we examine the major menu categories and identify, for both commercial and institutional operations, which menu items qualify for good-seller status. Compare your menu to our list of what sells--how do your offerings stack up? Bonus: Sidebars show most-menued items and top-scoring rookie entries.
