To make your offer more attractive, the menu must closely reflect your concept and must respect lay out rules for your clients. The making up of a menu is being made possible, among other techniques, by getting inspired by best restaurant practices.
Concept
- Analysis of the expected restaurant concept
Benchmark
- Study of trendy restaurant concepts throughout the world
- Assessment of closeby restaurants offer
Actual menu analysis
- Analysis of menu items popularity (menu engineering)
- Analysis of clients perceptions (client path, meal expérience)
Making the menu
- Definition of food, beverage and other product range
- Definition of service modes (table, counter, take away, delivery)
- Definition of items and appellations within product ranges
- Carry out of culinary workshops
- Creation of standard recipes
- Determining of standard cost for the restaurant
Layout of the menu
- Layout of menu, web file and promotion board
- Setting of menu prices
