Transcript Designing A Menu

Designing A Menu
Importance of The Menu
The menu style and design reflects the
restaurant’s personality and the customers who
frequent it.
 The menu can be a creative way to market a
restaurant and is the main way a restaurant
communicates with its customers.
 The menu needs to reflect what the customers
want…
www.hulu.com/watch/208808/portlandia-orderingthe-chicken-part-1
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Factors that impact
style & design of a menu…
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Target Customers
Price
Type of Food service
Equipment
Skill of Workers
Geography & Culture
Eating Trends
Where to Start?
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Decide on type of food that you want on menu
Organize it in an appealing way for customers
(dishes grouped in categories are easier for
customers)
The look and feel of menu also influences what
customers think of restaurant
Menus design, cover, weight of paper, and
descriptions of food items influence customers
Choose a Format…
 Printed
Menu
 Menu Board
 Spoken Menu
Printed Menu Format
A printed menu format
is any form of printed
menu list that is
handed to customers
as soon as they sit
down
Advantages:
menus can be changed
daily using a computer
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Printed Menu Terms…
 Clip-on: Is a special
list that is fastened
directly to the menu
 Table Tent: Folded
cards that stand on
the table and list daily
specials
Menu Board Format
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A printed menu format  Advantages…
is any form of printed
 Easy to change
 Informality
menu list that is
 Flexibility
handed to customers
as soon as they sit
down
The menu board format is great for cafeterias &
fast food restaurants as well as upscale
restaurants…for Example: a chalkboard menu
in an upscale restaurant can emphasize
freshness and creativity!
Spoken Menu Format
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The spoken menu
format is when
customers are seated
and then the server
says what foods are
available and what the
prices are.
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Advantages…
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Friendly
Increases conversations
between customers &
servers
Disadvantages can be that the
spoken menu does not give the
customer time to study the menu
& make a decision
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Regardless of size or
style…all printed
menus are broken
down into categories
The type of restaurant
determines the
categories and the
order in which they are
listed
Menu Categories
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Appetizers: Can be hot or cold
and served first
Soups: Can be hot or cold, may
appear with appetizers
Salads: Salads made with fresh,
crisp vegetables or fruit & nuts
Accompaniments: Vegetables
and starches that serve as side
dishes
Menu Categories (cont.)
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Cold Entrees: Salads topped
with meat, cold meat & cheese
platters
Hot Entrees: Meat, Poultry,
Fish, Seafood, Casserole
Sandwiches: Can be hot or
cold, hamburgers to grilled
cheese (sandwiches
sometimes only shown on
lunch menus)
Menu Categories (cont.)
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Desserts: desserts can be
displayed on separate
menus or even dessert
trays, Can be hot or cold
Cheeses & Fruits:
Cheeses such a sbrie or
gouda can be listed with
fresh fruits as an
alternative to an appetizer
or dessert
Beverages: This category
lists drinks and prices