Any menu prepared by well-established pattern.Violate it is not necessary - the visitor who comes to the restaurant want one thing - to quickly and accurately select the desired dish.Give him the opportunity.
In early menu usually place a list of specialties.Following are snacks - first cold and then hot.Followed by soups, hot dishes, side dishes, desserts and drinks - hot and cold.Alcohol is usually taken out in a separate wine list.
Inside sections are broken down into sub-specialties.For example, you can select the hot dishes of meat, fish, poultry, game.Separately issued and vegetarian page.Special offers dishes from the chef, culinary festival
s are usually printed on a separate sheet and put in a shared folder menu .
Decide whether you will offer business lunches or special children's meals.The list can be designed as simply as possible, because such menu need frequent replacement.Note that the composition of the meal dining should be changed at least once a month - regular guests get bored of the same food.
the main menu should be constant.It is bad when a guest came to taste your favorite dish does not detect it in the list.Updates can take a culinary festivals - for example, in August, you can arrange a festival of young potato dishes, and in June - the feast of the first strawberries.Such shares are very popular with guests.
Appearance menu is dictated by the concept of the restaurant.For example, in a classical institution appropriate folder of the hard skin, fashionable coffee house menu can be issued in the form of a newspaper, and a Japanese restaurant - printed on thick cardboard and staple in the form of tablets for writing.
Do not make your menu too voluminous.Guests simply can not handle it - reached the section of hot dishes, he forgets that he chose in the list of salads and soups.The best option - 10-20 positions in each section.
sure to include the output of ready meals - guest must navigate, how much he will receive a portion.Do not invent intricate name of the dish - "Strawberries in champagne" sounds much clearer than "Strawberry a la Romanoff."
Tip 2: How to create a menu for the cafe
menu is one of the factors directly affecting the success of the work cafe.Well-chosen dishes attract visitors and cause them want to come to this place again.
- Questionnaire for customers, suppliers, products, materials for the menu, the chef, waiters
Consider time cafe.Day and evening menu has differences.Happy waiters can recommend not only a la carte menu, and set meals.Closer to the night the kitchen can not function.In this case, visitors will be offered a snack from the bar.
Decide age categories of visitors to your cafe.It will be decisive in preparing the menu.The menu should include courses not only for adults but also for children.At the same meals for children should not be limited to sweets.Also include steam dishes and vegetables.
Select orientation kitchen, which will offer a café.If this becomes a national cuisine, carefully examine the features of its dishes.In addition, get a professional chef, who knows how to cook this particular nationality.Quality of food at the same time will play a huge role.This will be one of your competitive advantage.
Pick dishes on the menu so that suppliers of products on time and were able to systematically provide all necessary café.This will help you avoid situations where a customer places an order and you are forced to refuse him because of the absence of any ingredient.If, however, it so happened that the suppliers are late in delivery, provide meals that you could offer a replacement.
conducted a survey among potential customers of your cafe.The survey should be small and have a few questions, such as "What dishes would you like to see on the menu?", "How much time are you willing to wait will be prepared to your order?" These questions will help you decide on the dishes that you can actually cookbased on the capabilities cafe.
For the first time tap cafe dishes that most customers bought.They can make a "highlight" of your cafe, a variety of recipes of these dishes.Also, this monitoring will help you keep track of visitor preferences.To popularize rarely ordered menu items, organize promotions and special offers.Also, these menu items can be marked as a "dish of the day."This will attract the attention of customers.
Take great value for the menu.It should reflect the overall style of institutions, in particular the logo or brand name.Meals should contain a composition.All text should be well-read and understandable.In addition, the menu must be executed from an aesthetic point of view.Materials for its production must also contribute to its high-quality appearance.
Do not print the so-called "conflict-menu" with prices that your restaurant is going to charge for the broken dishes or other damaged property.Remember that it is illegal - you can not force the offender to pay a guest.But the opinion of a bona fide visitor this page will affect not the best way.
- create the menu for the cafe