Writing a menu so as it’s presentable, using as few ingredients as possible on a large number of prepared dishes, taking into consideration all storage facilities, can be a tricky business. Always taking into consideration the seasonal varieties of available goods for preparation is also very important.
Before commencement of writing the menu you have to know the anticipated type of customer, know complete storage facilities, number of people intended to serve, speed of service, available cooking staff, available equipment to cook with, preparation space and type of service, as well as taking into consideration the subsequent usage of all goods entering the kitchen. In other words to eliminate wastage to the utmost. Also in designing a menu it always should be considered how easy it is to change the menu as well as prices considering seasonal fluctuation in the price of goods.
It is always good to keep in mind that from one ingredient the number of dishes produced can always be increased also any unused ready-made food must not be thrown out but must be served in the following way.
- There are two types of dishes in the kitchen, ready-made, (normally which takes longer to cook) and dishes that are cooked on order. These can be divided into two main types, hot and cold. First, they are served hot and after storage, they are served cold. For example, roasts, like roast beef and roast pork can be served hot and cold so anything not used immediately after cooking can be sold the following day.
- Soups are a very important part of a menu, as most clear soups are appetising, cheaper to produce and therefore the profit margins are considerable. Also in the cooking of soups most leftovers like bones, reject vegetables, etc can be used.
- Also very important to remember is to build on the menu the specific dishes where leftovers can be utilized. Most of the time as long as the names are pretty they sell well. For instance, Shishkebab where all trimmings of steak fillets can be put on a skewer and sold.
- As storing fish next to meat can ruin the taste of the best quality meat it is always advisable that the utmost care is taken when storing fish.
- Poultry is a very versatile meal as hundreds of different types of entrees as well as main courses can be produced. Its storage is simple and does not carry an aroma, therefore it is wise to use as many as possible.
Menu Planning and Design
Restaurant Menus are ‘the silent salesperson’ of any restaurant and cafe business. The menu not only presents products and services available to the customer but the design and layout of the menu highlight the dishes which are high return earners. The layout and positioning of menu items and how they attract the customers’ attention is key to successful merchandising.
Want to know more?
For a very low investment, why not purchase a copy of:
‘How to Design a Market Focused Menu‘ eBook
Use your menu as a marketing tool.