How To Build A Restaurant Menu

Opening a restaurant as your business venture is exciting. But choosing items to put on your menu can seem overwhelming. You’ll need to really think of the type of dining you want to offer. And provide food that reflects the theme and style of your eatery. See how to build a restaurant menu here…

Key Preparation

Remember that the size and style of your kitchen will influence the range of your restaurant menu items. Smaller kitchens can produce a vast array of choices but that takes meticulous planning with ingredients and kitchen stations.

Adaptability is crucial. You should be willing to change or add items depending on popularity. And seasonal prices of ingredients. Including special occasion menus such as Valentines and Mother’s Day is a sound idea. And makes it easy to fix prices and increase turn out.

Costing is another essential factor. You’ll want to make a profit yet stay competitive. Understanding food costs will ensure you give great deals at just the right time. Taking time to visit nearby establishments will give you the information you need to make your menu more appealing. And at an attractive price.

Fashionable Food

It’s very important to feature popular foods. And these can be long-term or short-lived. It’s advisable to include a range of organic food, classic menu items, and healthy menu options. See below for more examples:

• Salads — appealing to customers wanting a light, healthy meal
  • Cottage pie and meatloaf — providing classic comfort food
  • Burgers — one of the world’s most popular restaurant menu items
  • Pizza — a low cost and easily prepared menu favourite
  • Fruit pies — a staple dessert menu item
  • Kids menu — a balance of children’s favourites adding that extra nutrition

Menu Design

A well-written menu is clear and laid out properly. Easy to read and understand. With accurate pricing. There’s no need for excessive graphics and wordy descriptions that clutter and detract from the set of choices.

Choose colours and fonts that reflect the theme of your restaurant. Research schemes and typefaces that promote your concepts. And appeal to a wide clientele.

Make the menu description is as appetising as the food! Keep it short and simple. And emphasise the use of local products and suppliers. Use the proper names for authentic ingredients. With a straightforward explanation.

How many items should be on a restaurant menu? The optimal number is around 50. But a limited set of around 20 may be necessary during winter months. This all depends on what your kitchen can deliver. And maybe trial and error, to begin with. Once you’ve determined your capacity, you’re
good to go!

Brought to you by Samson’s Paddock restaurant.