A restaurant's menu is a representation of the establishment. Thus, it has to be planned carefully. If you are a restaurant owner or if you are creating a menu for an eating establishment, there are some vital considerations that you should always keep in mind. Here are some examples.
Consider the Overall Theme or Concept
The concept of a restaurant will determine the interior décor and what paint color or furnishings to use. Naturally, the concept must also be interpreted in the menu. There are so many themes to choose from. If you wish, you can base an entire idea on certain kinds of cuisine, like Asian, French or all-American. You can also opt to establish your concept based on your location. For example, if you are going to have your eating establishment in an area mainly populated by Asians, maybe you can focus on serving sushi, curry or dishes with rice or noodles.
Finalize The Size of Your Menu
Are you going to be serving breakfast, lunch and dinner? If so, then you ought to have dishes that will be apt for each eating schedule. For breakfast, eggs, pancakes, or French toast are popular options. Think about serving hot beverages, like coffee or hot chocolate. In case you also want to serve the lunch and dinner crowd, consider salads, main courses, and desserts. Juices, wine, or beer are just a few drinks that you can have too.
What's important to remember here is that you need to base your menu on your resources. Don't include anything and everything. Carefully choose the dishes that you are going to incorporate in your menu. If your menu consists of so many food choices, your customers could get confused. Try to make it simpler.
Decide If You'll Serve Specials
Having special dishes will definitely attract more customers. This will also allow people to readily recognize your establishment through your dishes. Once certain dishes gain popularity, others will be convinced to try these, and so they'll visit your restaurant.
Review Food Costs and Settle on Prices
It is a challenge to finalize the cost of each dish. Others will assign prices by comparing the cost of their dishes with their competitors. If they want to become the more affordable alternative, they'll lower the prices to draw in customers. Some might increase the cost of their food if they prefer.
These methods generally work, but the most commonly used technique is to sum up the amount of raw ingredients used and multiply the figure by 3 or 4. Add more to the amount if you use other elements especially in the presentation of dishes. In addition, it's very important to control portions. This way, you'll have a general idea on how much each dish typically costs.
Ultimately, your prices should be fair. Don't overprice since this could put off customers. But don't be too cheap too as you might suffer huge losses if you do. So, be practical and try to offer both affordable and slightly expensive items so that your consumers will have more options.