ention of the automobile. By the late 1920's the automobile
             was becoming commonplace and restaurant operators sought to capture the business of
             motorists. Chain restaurant's concepts and certain chains are stronger or more prevalent
             in certain parts of the country than in others. Specific regions of the country will support
             certain restaurants and food items more than others. This knowledge can assist owners
             and mangers in improving the odds that their operation will be financially successful.
             Menus cannot be written without the knowing the customer. It takes considerable
             insight of customer demographics and psychographics to write an effective menu in terms
             of the items it lists and the price points it pursues. In the past the independent restaurant
             operator knew many of the customers. Today, in corporate restaurants, the personality of
             a manager, or Maitre d', or chef is not the primary vehicle for establishing and maintaining
             the personality and image of the restaurant concept. The menu is always written with the
             taste and food preferences of the clientele first and foremost in mind. Menus are made up
             of food courses served in a sequence from appetizer to dessert. Management's task in
             menu develop is to constantly monitor trends and customer preferences; these are
             occurring more rapidly than ever as consumers become more cosmopolitan in their taste
             and expectations. The rule is "know your customer and have a good menu and marketing
             plan." An operation based on guesswork and haphazard decision making is bound to fail.
             When you use well-tested marketing techniques to develop and finalize your menu you
             have laid the groundwork for success in the restaurant industry.
             The menu may be the most important document you will ever write for your
             restaurant. The menu should communicate the personality of the restaurant. Radio,
             televis...