What are you going to serve in your restaurant? Is it going to be cuisine specific or multi-cuisine? Deciding your restaurant’s menu is a part of the kitchen management plan since that’s where all the cooking is going to take place.
Creating the menu
- Your menu should be made by keeping the food costs in mind.Not mentioning the prices of dishes on the menu, or doing so alphabetically rather than numerically are some of the many hacks that have worked.
- An elaborate menu with hundreds of dishes calls for a larger inventory and a higher chance of waste. Therefore it’s always better to have a menu that’s more centric, having dishes that share common ingredients. This makes managing inventory slightly easier.
- Your restaurant’s Point Of Sale System should be able to give you a constructive report on the highest and lowest selling dishes.Discuss this report with your head chef and concentrate on cooking dishes that are worth keeping on the menu.
- After the dishes are set and the prices have been decided upon, go ahead andcreate the ingredient list of each menu item and their respective prep time. This gives clarity to all the chefs and cooks in the restaurant kitchen.
Designing the menu card
- A restaurant menu card is the first touchpoint of the customers to your restaurant. If designed well with a balanced amount of creativity, your restaurant menu can get you, multiple customers.
- Your restaurant menu must focus on your specials. Make sure they’re highlighted and instantly catch the customer’s attention.They are more likely to order dishes placed in the center of the menu, use this to your advantage.
- To keep up with the newest trends and food prices,it’s important to update the menu as well. And since many restaurants are now focussing on creating an online presence for themselves, you might want to consider creating captivating digital menus for your restaurant.