One area that needs your focused attention when you’re starting out in the restaurant business is menu planning. Many new entrants simply have no idea how to plan a restaurant menu that satisfies what their target market is looking for, as well as being practical in terms of preparation.
In this article, we take a closer look at restaurant menu planning and ten of the things to keep in mind as you begin to put together the necessary content.
restaurant concept
First of all, you should think about the concept of your restaurant and the type of clientele you hope to attract. These things will be affected by your location, restaurant facilities, and theme, among other factors. Your overall concept will affect the style, quality and portion sizes of the cuisine you will feature on your restaurant menus.
Different types of restaurant menus
Most restaurant menus are static in that they are fixed for long periods of time and cannot be easily changed. The alternative is to offer a constantly changing menu. The latter is excellent for restaurants that use seasonal ingredients that fluctuate in price, such as seafood. The ‘soup of the day’ is another common menu variation that can change daily. However, it makes it difficult if new menus need to be printed frequently. Options for menus that vary frequently include writing your menu on a chalkboard or printing special inserts with daily specials.
A la carte restaurant menus require customers to select menu items individually and everything is priced separately. On the other hand, prix fixe menus offer several dishes included in a fixed meal for a fixed price. Then there’s buffet dining, which typically requires little in the way of menus, but only descriptions of the dishes at the point where customers serve themselves.
menu size
One thing to remember when putting together a menu is to offer enough variety to give diners a great selection while keeping it reasonably simple so they don’t feel overwhelmed. A simple menu will also likely reduce the number of errors while taking orders and give staff fewer headaches remembering the details of each dish. A menu with a smaller range of offerings will also make it easier for you to manage your inventory and reduce food waste.
Consult a cook
At the lower end of the restaurant spectrum, you can basically do your restaurant menu planning and then hire kitchen staff who are capable of preparing the dishes you have in mind. However, if you are going to hire a chef, you will need to consult with him or her about the style of cooking in which he or she specializes. No doubt a chef will be able to offer valuable tips and advice on the menu from her, so it’s worth consulting one if possible.
Tests and adjustments
Before you go ahead and include a dish on your menu, it’s important to decide exactly how the dish will be prepared and presented. It not only has to satisfy your personal taste, but also has to satisfy the tastes of the general public. Before launching a new menu item, it’s important to do some testing. Get some feedback from cooks or chefs and look for slight modifications that could be made to make a dish even better.
Kitchen space and equipment
Your menu possibilities may be limited by the size of kitchen space you have available or the equipment required to prepare certain menu items. Do an assessment of the equipment you have and the equipment you are willing to purchase as you plan your menu.
something for everyone
Try to cater for a wide range of tastes and dietary requirements if possible. You may have a separate children’s menu section or your menu may include vegetarian options. Allergies are a concern for many these days, so you should have extra menu notes for the staff to refer to. If diners ask if certain dishes contain peanuts, eggs, or other common ingredients that people are allergic to, then they should be able to offer accurate information. Include as much critical information about these ingredients on a menu as possible.
Let customers personalize a plate
A good idea is to allow your customers to participate in the dish they want to order. At the basic level, they could simply choose between French fries or baked potatoes. To go a step further, they could choose sauces, salad dressings, different types of cheeses, or the intensity of spices, such as chili, that can be added to the food.
Popular Trends
Food trends can change faster than most people realize, so you may want to follow these food trends and adjust your menu accordingly to keep up. Members of the public have been educated about cooking by celebrity chefs on television or may be following the latest diet fad that is getting media attention, such as the low-carb diet.
More than one menu?
The most exclusive restaurants often need more than one menu. A separate drink menu or wine list is common, but other dishes, such as dessert, could also have their own menu. You may also require menus for different times of the day, such as breakfast time.
If you want to open a restaurant and be successful, it is essential that you know how to plan a restaurant menu, how to set menu prices, and how to design a menu in a way that maximizes sales and the diner experience.
