Mise en Place

Setting & Raising Menu Prices

This issue of the Culinary Institute of America's Alumni magazine, Mise en Place, features an article originally written by Joe Abuso for Restaurant Startup & Growth Magazine. The article discusses different stategies for pricing a profitable menu. Joe is an alumnus of the CIA. Please select this link: Raising Prices, When is it Safe? to read the article in its entirety as it was originally published in the January 2011 issue of Restaurant Startup & Growth.

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From Kitchen Vet to Successful Entrepreneur

All of us who have a CIA diploma as an arrow in our quiver of accomplishments already has a lot of what it takes to succeed in many segments of the food and beverage business. We leave school having had a fantastic introduction to the basics of cooking, service, beverages and cost control. Hopefully, we then spend several years honing those skills in various establishments, eventually figuring out which aspects of the business we enjoy the most and at which we are most likely to succeed.

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