Abstract
Abstract The menu is a key factor in influencing the guest's first impression of the facility, the menu selections they are likely to order, and sets expectations about the food and beverages they are about to receive. Menu development is an ongoing process. To maintain a competitive advantage, menus must remain flexible. This study examines the dinner menus of successful restaurants and private clubs. The analysis compares menu design characteristics and pricing strategies used by restaurants and clubs that have been awarded honors in their industry segment. Each restaurant has received the DiRoNA award, and each club has received the Platinum Clubs of America honor. By identifying menu design techniques and pricing strategies used by these restaurants and clubs, other operators may benefit from applying these aspects to their businesses.
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