Truth

This morning, like every morning, I was eagerly scanning the web for the daily news, random tidbits, and other interesting things that might entertain me, when I stumbled upon an article on Yahoo News. This article was written by the father of a recently graduated Culinary Institute of America student, based upon information obviously fed to him by his son. The article’s content basically was about seven ways menu’s are designed to make consumers spend more.

Spend Fail

I’m all for sharing information, but this is poor taste. Its hard enough to make a restaurant successful, even if your food is outstanding. Just the other day on NPR, the husband and wife team behind the Zagat guide said to anyone thinking about starting a restaurant, simply don’t. It all goes beyond the food today, with marketing playing a huge part, and like the famous saying: location, location, location. So why point out the small details about what menu’s are designed for? Obviously they represent the soul of the restaurant, and its design is to inform and to please.

Beyond the Point

When you step into a restaurant, whats going on in your mind? Are you thinking about the price of food? The decor? Sitting at your table, is the server friendly and attentive? Does your experience go beyond your expectation? Eating out is just that, an experience. A menu is a gateway to a possibility, one that could lead you down a path of gastronomic delight or disgust. Obviously when you order a pasta dish that’s homemade and selling for $20 plus, your paying for the preparation, the time that went into the care of your food. This is no different whether your eating lobster ravioli or fois gras. The point is to entertain your palate, while the restaurant makes a profit.

Finishing Touch

Truth is, that I don’t like how one man can go out and say that restaurant design menu’s to try to get your money. When your in a field that  has such high rate of failure, it mean you have to do everything you can to stay alive. Jean George own’s twenty nine restaurants. He figured it out and did it right. 29 times. Don’t take what we do for granted, because the only way to succeed is to work hard and devote yourself. Maybe that man can devote his time to more important things, like not stealing an article from his kid. You can read the original piece here.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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