Sustaining and building business in today's environment will require you to constantly re-evaluate your menu and in some cases completely redo your menu to increase sales and guest acceptability. You must have a profit-builder menu.

• The guest must realize that you are superior to your competition.
• Your menu must communicate value to your guests.
• Healthier food items, nutritional information and the latest food trends must be incorporated into your menu.
• The menu must be a "sales tool" for your servers.
• Food preparation techniques and enticing food descriptions must provide the guest with the information needed to make an informed buying decision.
• Conform to "Truth-In-Menu" laws so that all claims on your menu are factual and accurate.
• Follow basic rules for writing good, clear, and interesting copy that allows for excellent menu merchandising and promotions.
• Cover each part of the menu dining cycle so that Selling With Suggestions can be maximized, but do not "pressure" the guest.
• There is a fine line when the guest's needs are being provided for and when the guest is being pressured to buy products.

The rule to follow when "Selling With Suggestions" is never try to sell anything that does not enhance the dining experience of the guest.