How to make a restaurant menu

Designing the right menu is the basis for the success of any food service establishment. The concept, price level, nationality of the restaurant - the guest learns all the subtleties and features of the institution from the menu. Well, to a restaurateur it is able to provide good revenue - provided that it is composed and executed correctly.

Instruction manual

1

Any menu is compiled according to a proven scheme. It’s not worth breaking it - a guest who comes to a restaurant wants only one thing - to quickly and accurately select the right dish. Give him this opportunity.

2

At the beginning of the menu, a list of specialties is usually placed. Following are snacks - first cold, and then hot. This is followed by soups, hot dishes, side dishes, desserts, drinks - hot and cold. Alcohol is usually taken out on a separate wine list.

3

Inside sections, dishes are divided into subcategories. For example, you can highlight the hot dishes of meat, fish, poultry, game. Separately issued and a vegetarian page. Special offers, dishes from the chef, culinary festivals are usually printed on a separate sheet and put into the general menu folder.

4

Decide whether you will offer business lunches or special children's dishes. Their list can be arranged as simply as possible, because such menus need frequent replacement. Please note that the composition of the dinner meal needs to be changed at least once a month - regular guests are bored with the same dishes.

5

The main menu should be permanent. It is very bad when a guest who comes to taste his favorite dish does not find it on the list. Updates can take place in the form of culinary festivals - for example, in August you can arrange a festival of dishes from young potatoes, and in June - the celebration of the first strawberry. Such promotions are very popular with guests.

6

The appearance of the menu is dictated by the concept of the restaurant. For example, in a classical institution, a heavy leather folder is appropriate, in a fashionable coffee shop the menu can be arranged in the form of a newspaper, and in a Japanese restaurant - printed on thick cardboard and fastened in the form of writing plates.

7

Do not make your menu too voluminous. The guest simply will not be able to operate them - having reached the section of hot dishes, he will forget that he has chosen salads and soups in the list. The best option is 10-20 positions in each section.

8

Be sure to indicate the yield of the finished dish - the guest should be aware of how much portion he will receive. Do not come up with elaborate names for dishes - “Strawberry in champagne” sounds much more understandable than “Strawberry a la Romanoff”.

note

Do not print the so-called "conflict menu" indicating the prices that your restaurant intends to charge for broken dishes or other damaged property. Remember that this is illegal - you cannot force a guilty guest to pay. But such a page will affect the opinion of a bona fide visitor not in the best way.

how to make a menu for a cafe