5 Tips To Apply When Planning Restaurant Menu Prices
One area in any restaurant business that is requiring attention especially when starting up is menu planning. There are lots of new operators who just don’t have idea on how they should plan for restaurant menu which will cater to what their audience looks for while being practical with regards to preparation.
By reading this article, you are going to discover some of the important points that should be taken into account in assembling the content of your restaurant’s menu.
Tip number 1. Restaurant concept – first things first, you have to think of the kind of clients you’ll be serving and the concept of your restaurant as well. These things will be affected by your restaurant’s location, its premises, theme and other things as well. Your concept will affect the quality, style and even portion sizes of cuisine that you are going to feature on your restaurant menus.
Tip number 2. Different kinds of restaurant menus – many restaurant menus are static actually in a manner that they are fixed for longer periods of time and isn’t changing easily. Offering a menu that’s changing constantly is one good alternative for this. The latter is ideal for restaurants that are using seasonal ingredients which fluctuate in price similar to seafood. It makes it hard if new menus should be printed every now and then. Options for menus that are varying frequently consist of writing your menu on chalkboard or print out special inserts along with daily specials.
Tip number 3. Menu size – one thing that must be remembered when putting up a menu is offering varieties to your diners. As for the menu, make an effort to give diners with broad selection while keeping it simple so they will not get overwhelmed. And there is less likely errors to happen when you have simple menus. With this, it gives your staffs with less headaches in remembering the details on every dish. Menus that have smaller range offered to guests make it simple to manage inventory and reduce food wastes.
Tip number 4. Consider consulting a chef – at the lower end of restaurant spectrum, you could do restaurant planning and hire kitchen staffs who have the ability to make the dishes you want to serve. On the other hand, you can have a better decision making time by bringing a chef onboard.
Tip number 5. Testing the waters – before you go on full and incorporate your dish on the menu, it is important that you have finalized how your dish will be prepared, made and also, presented.