The menu is anything you use to communicate to your customers what your restaurant has to offer. This would include traditional hand-held menus, menu boards and even verbal menus.
Virtually everything you do in your restaurant and how you are perceived in your market is linked to your food and menu. Today, it is next to impossible for independent operators to survive the assault of national chains and the local competition without a strong menu and a kitchen with the ability to deliver it consistently.
The menu in large part defines your restaurant’s image and elevates or lowers your guests’ expectations. Being the recipient of a stained, dog-eared menu, isn’t a great way to set the tone for a memorable dining experience.
Not only does the menu play a major role in establishing market position and customer expectations; it is probably the single biggest merchandising and profit tool you’ve got. Unfortunately many operators underestimate the role the menu plays in influencing guests’ selections and miss out on major sales and profit-building opportunities.
Our menu ideas and tools come from some of the industry’s foremost menu design and merchandising experts. Get ready to learn how to capitalize on your menu and transform it into one of the biggest assets and profit-making tools you’ve got.
Ten Menu Mistakes You Can Avoid
A well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability.
DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes.
Success Focus Video: Menu Engineering
Your menu is your restaurant's most powerful merchandising tool. Did you know that by simply rearranging items on your menu you can add thousands of dollars in gross profit annually? In this video we will share with you the value of having a menu engineering system.
Ten Ways to Increase Your Menu Profitability
Focus on 10 things you can do to increase profitability without lowering the quality of your customers' experience, and in one way or another, actually enhance it. This article scrutinizes 10 aspects of your operation that typically have room for improvement by increasing efficiency and guest satisfaction.
ONLINE SEMINAR: Menu Format & Design Techniques
Building Menu Muscle: This multi-media program will show you specific, proven techniques to make your menu a more effective, profit-building tool starting immediately. Includes menu layout & design techniques to sell more of your PRIME menu items, the ones you REALLY want to sell.
The Pros and Cons of Using Electronic Menus
The list of potential benefits for tableside menu tablets is lengthy. First and foremost among these: goodbye to the limitations and cost of the printed menu. Printed menus have long been the key sales tool for table-service restaurants, yet the size, design and content is oftentimes hampered by budget and space constraints. This article explores whether tableside tablets are right for your concept.
DOWNLOAD: Recipe Quick-reference Template
Use this tool to provide your kitchen staff with a quick-reference chart of the proper portion sizes and ingredients for each of your menu items. Display the charts at each cooking station so that cooks can quickly verify the correct recipe portions.
When to Raise Prices and How to Do It
Many restaurant operators worry that raising menu prices will scare away customers - especially in uncertain economic times and in the age of rampant discounting by chains. This article explains strategies and illustrates techniques to assist you in knowing how and when to implement this necessary, sometimes unavoidable step to improve profitability.
How to Revamp Your Kids' Menu
Kids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty.