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Here’s another great article about the psychology of menu design and how it drives profits. http://weblogs.baltimoresun.com/busines … st_58.html

All of these salads sound really tasty. One of my favorite side salads is spinach, blue cheese, walnuts or pecans, craisins, pear and raspberry vinaigrette. We have quite a few entree salad recipes available on our website. Here are a couple direct links: Santa Fe Salad con Chorizo Spring Mix...

We have quite a few sandwich recipes/ideas available on our website, most of which are made by running them through a pizza oven. http://www.burkecorp.com/index.php?opti … emplate=T3

There was a very interesting link in the MonkeyDish Newsletter today. I’ve copied the full executive summary below. Has anyone thought about updating their menu to drive sales? $ or Dollars: Effects of Menu-price Formats on Restaurant Checks By: Sybil S. Yang, Sheryl E. Kimes Ph.D., and Mauro...

Here’s a great article on QSRMagazine.com that gives a few different solutions. http://www.qsrmagazine.com/articles/ope … es-1.phtml

Has anyone tried the Pizza Cone? It seems like a new pizza/gyro hybrid, calzone alternative. Looks like it would sell great to kids.

I’m not sure what kind of magnet it was but it completely discolored the paint within a couple days time (we were in college and didn’t drive too often). I’m sure there are magnets that work just fine but I would suggest people be very careful in choosing what to put on people’s cars.

I had a friend who had a magnet put on her car and it completely changed the paint color where they had placed it. The restaurant ended up having to pay for a new paint job.

We have a really great Mac ‘N’ Cheese Mexican-Style using taco meat with a bread crumb topping. It may work for a protein/carb combo. If the link above doesn’t work here it is again: http://www.burkecorp.com/index.php?opti … emplate=T3

How about shot-glass desserts (too expensive but something like http://www.impromptugourmet.com/gourmet … 53918.html) or other mini desserts (http://www.cooks.com/rec/search/0,1-0,mini_desserts,FF.html). I read an article a while ago (sorry I couldn’t find a link) about a restaurant selling $1...

Thanks Royce, We spent a lot of time this year redesigning our website to make it as much of a resource as possible. We added: *A recipe database which is searchable by Menu Type, Menu Part and Type of Meat (http://www.burkecorp.com/Recipes) *Some of our old newsletters available for download...

We have a really tasty recipe for Chorizadillas in the Recipes section of our website. It’s a bit spicier with Jalepenos and Chorizo and it can be easily modified with Beef or Chicken. Click Here for the Chorizadilla Recipe

I would suggest making sure your website is up to date. Make sure you have your menu, specials, package deals, address and phone number available. We only really order from 1 pizza place and we check the internet every time.

We have a really handy Pizza Portion Guide available on our website. It is the bottom left button on the Tools & Resources page found at http://www.burkecorp.com/Tools The guide shows recommended portion sizes (light, moderate & heavy application) of 6-18 inch pizzas for: * Cheese * Pizza Sauce...

I would suggest youth groups or service organizations. I know the service organization I volunteer with can always use quick and easy fundraisers to sponsor our youth programs and scholarships.

Here’s a really good article about how a small pizzeria uses twitter successfully: http://adage.com/digital/article?article_id=136662

Thin2win: All of our meats are fully cooked with an average shelf life of 6 months. Here is a list of our Beef Toppings for your reference. If you would like to see our other products please visit http://www.burkecorp.com/Products. Thank you for your post, Rachel

Rockstar pizza: Rockstar, We have a wide selection of fully cooked Hand-Pinched Style® toppings available in sausage, pork and beef ranging between 4 pieces/oz and 28 pieces /oz. For more specific information about the variety of our Hand-Pinched Style® toppings please visit...

I really like it so far. The first thing I look at is your logo and then your menu on the right - but it took me a second to figure out it was your menu. Maybe making the headers a little bigger or more pronounced would be good. I do think adding food photography will be great. Looking forward...

Rookiepizzaguy, We have an database of recipes available online which may be helpful. Most of these recipes have been tested using a pizza oven - without a lot of stove and fryer use. You can search by: []Menu Type - American, Asian, Cajun, Italian, Mediterranean, and Mexican & Southwest...