Assembling and developing the perfect menu

One thing that many restaurants struggle with is the development of the perfect menu. THere are a few things that you have to consider:

  • How big will your menu be? The answer to this question is entirely dependent on what your restaurant is and what your preferences are. Sometimes a large menu is great to showcase the diversity of your chef and restaurant, other times, doing a few things really well is the preferred way to create a menu.
  • How often will your menu change? this isn’t something you have to decide right away but give some thought as to whether you will have a seasonal and rotating menu or a relatively stagnant and unchanging menu. There is no right or wrong answer, you have to understand your business to answer this.
  • Price point; pricing your menu items is not as easy as it may seam. In fact, it is actually quite difficult. You need a price that will entice the right and target audience but that will also generate a profit while being competitive. There are a lot of things to consider and that drive the price of menu items. THere are experts and even apps that can help you with this.
  • Menu look and feel; will you be using laminated pages to avoid mess or risk or ruining the menu or will you be using something more unique like clipboards? Will you include photos of the food on the menu or will you keep it super simple?
Assembling and developing the perfect menu

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