How to design a profitable menu?

SMALL FOOD BUSINESS: Menu Design eGuide.

Answer: No matter how good a menu may be aesthetically if it does not sell, nor make a profit, then it is of no value to you the restaurant and catering business owner.

Restaurant menu design and training. Learn how to use your menu design and training as a marketing tool to gain more sales. Get our menu guide now!


How to Design a Market-Focused Menu eGuide


How to design a profitable menu?


Menus are ‘the silent salesperson’ of any restaurant or catering business. The menu not only presents products and services available to the customer but, also presents the mood and character of the whole operation.

Good menu knowledge is an essential aid in the sales process, it provides an opportunity to discuss and where appropriate to up-sell more expensive or more profitable dishes.

Do you know…

  • the 9 constraints to menu design?
  • the culinary principles to a well-balanced menu?  For example using colours, texture, temperatures and flavours of the food items?
  • that most importantly menu pricing needs to fulfil two needs?  Do you know what they are?
  • the exact cost of every menu item?
  • why a ‘standard recipe’ is most important?
  • the fundamentals that are above all basic to designing a physical menu?
  • the three different ways food items are listed on a menu?

How did you do?  Be honest!  Did you answer NO to any of the above questions, then download a copy of:

How to Design a Market-Focused Menu eGuide 

ONLY $17.99 

Use your menu as a marketing tool to increase sales and profit.

How to Design a Market-Focused Menu eGuide 


3 essential ingredients to develop a successful menu.

Restaurant Menu Planning

Understand the type of customer, location of the establishment, price range, type of establishment, physical capacity of your outlet, estimated throughput, staff levels and capabilities, kitchen size and equipment availability and food availability.  Master the art of culinary and nutritional balance…colour, ingredients, method of cookery, texture, temperature and nutritional balance.

Restaurant Menu Design

Find out how to write an ‘eye-catching menu copy’.  Title and descriptions of a menu, menu copy and format, layout, placement of menu items, covers, paper, handwriting versus print, typeface, and typeface size.

Restaurant Menu Pricing

Master the art of easy menu pricing using a menu pricing formula.  Menu pricing, financial controls, income, expenses, food cost, beverage cost, labour cost, overheads, food cost percentage and selling prices, calculating gross profit, standard recipe card, food costing balance, direct labour, overheads and profit.

How to Design a Market-Focused Menu eGuide 

ONLY $17.99


The main factors to consider while menu planning are the selection of food items, the careful development of workable recipes and cost cards, and the painstaking steps taken to establish prices and a target customer market are the groundwork preparation for the contents of the menu.  

Each skill must be combined with an understanding of food preparation, food presentation, food costing, nutrition, as well as an understanding of overall kitchen management systems.  The prices on your menu will have a vital influence on your success or failure.

So, what are you waiting for? 

Let us help you use your menu as a marketing tool to increase sales and profit.


For a low investment, download a copy of How to Design a Market Focused Menu eGuide it is easy to read with lots of examples, case studies, tips, and activities…knowhow you can use in your own business immediately.

This eGuide is delivered online, so you can access it from your computer at a time convenient to you.

Do you want to become your own boss this year?

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4 Ingredients

Business Management