Principles of compiling a restaurant menu

When you have an idea to open your ownbusiness, you are not immediately aware of all the pitfalls of this or that undertaking. In the restaurant business plays a huge menu menu. What you need to know that the dishes were sold, and the business profitable?

Basic principles

It is necessary to understand that for many people visitrestaurant event is not trivial. But rather special or even festive. In any case, guests must leave with the confidence that they would like to return to you. The memorable menu of the place is half the success. There are certain drawing rules for a restaurant menu.

1. Examine what offers already exist in thisarea near your establishment. After all, to create two identical Japanese restaurants on the same street will be at least not logical. Using this information, select the focus of your institution.
2. Identify the target audience. Perhaps there is a business center or university nearby. Based on this, you can decide which dishes will be most interesting to visitors.
3. Finally, make a schematic sketch of the list of dishes. Indicating the necessary ingredients and the approximate cost.

Each of these points is important, and your continued success, and hence your profit, will depend on the thoroughness of the work done.

The choice of dishes and design

The rules of the restaurant menu are not different.special rigor, but require highly qualified chefs and knowledge of the basics of marketing. The appearance of the menu can be combined in color with the interior and style of the institution. But do not give the guest a pood volume in a tight binding. The menu should be concise and in no way overloaded information. This will help the guest to quickly make their choice, and accordingly, to increase the flow of visitors.

So when you choose which kitchen will bepresent your restaurant, it's time to make a list of dishes. If there is such an opportunity, then the best solution may be the inclusion of dishes from seasonal products that grow in your area. Purchasing fresh ingredients directly from suppliers will have a positive effect on the financial side of the issue, and guests will be surprised by the freshness and uniqueness of the dishes. But an experienced chef can choose good products in any supermarket.

Create some unique positions. That the guest can not try in other places. It does not have to be expensive gourmet cuisine. The original pasta sauce may well make it a specialty. Also do not forget about the budget dishes that will be affordable for those who want to come to your dinner every day. Making a list of everything that will be served in your restaurant, create a logical sequence. That is, arrange them in order of the average order. Add drink categories and a bar menu, and most of the work is done. It remains to remember sometimes to add temporary summer or winter positions. This will help attract new guests.

Is the photo appropriate?

Be careful with adding photos to the menu design. After all, you may know how to create a restaurant menu, but not everyone will be able to make an appetizing photo of this or that dish.

Similar illustrations in the restaurant menu are unlikely to cause appetite and a desire to order something again. If you decide to use a photo, hire a professional photographer.