... also explores how the concept of organisational readiness relates to menu decision makers’ intentions, perceived benefits and organisational characteristics. Design/methodology/approach Organisational readiness was measured by three dimensions (culture, climate and capacity). Data were derived from...

... bureaux and the supply‐oriented approach of small traders. Such is the case of the restaurant industry on Bornholm, which fails to match the expectations of the visitors in their menu structures. This article analyses the extent of the gap between demand and supply in terms of the visitors’ experiences...

...Paul Morrison Profiles the development of menu‐engineering models and, in particular, the movement supporting the quantification of all costs associated with the production of a menu item. Reports the findings of a study of upscale restaurant menu planners. While all menu planners adopted elements...