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\nClick here<\/a><\/h5>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nKeep it simple and use the space efficiently<\/h3>\n![\"Menu](\"http:\/\/www.philodex.com\/wp-content\/uploads\/2020\/12\/Menu-Elysium-Orange-212x300.jpg\" "\\"Menu") ![\"Menu](\"http:\/\/www.philodex.com\/wp-content\/uploads\/2021\/01\/Hacker-Pschorr-Cover-196x300.jpg\" "\\"Menu") ![\"Menu](\"http:\/\/www.philodex.com\/wp-content\/uploads\/2021\/01\/Coffee-menu-274x300.jpg\" "\\"Menu") <\/h5>\n
Utilize how the human brain perceives the different elements of your menu. In other words, you might want to learn about menu psychology.<\/p>\n Kind of menu<\/h5>\nIt must be clearly understood what kind of menu is required:<\/strong><\/p>\n\n- Special event menu, Table d’h\u00f4te, A la carte<\/li>\n
- Coffee, Afternoon Tea, Cocktail, Burger<\/li>\n
- Children\u2019s Menu, Wedding, Conference<\/li>\n
- Vegetarian, Vegan, Diet, Brain Food<\/li>\n
- Chefs Special, Daily Special, Bait of the Day, Business Lunch …<\/li>\n
- Kind of meal – breakfast, luncheon, tea, supper or for a special function.<\/li>\n<\/ul>\n
Menus will vary for the kind of establishment and type of guests<\/h5>\n\n- Restaurant, Pub, Night Club, Brewhouse, Canteen, Caf\u00e9, Bar, Bistro …<\/li>\n
- Young people, heavy steel worker, pensioners, football players, students, business men, …<\/li>\n<\/ul>\n
In each case of the above groups of people and\/or establishments there are certain foods which would suit one group but not necessarily the other.<\/p>\n The season of the year<\/h5>\nIf menus have to be compiled a long time in advance of the actual date of production, the season of the year should be considered –<\/p>\n \n- Weather, summer, winter<\/li>\n
- Seasonal Foods<\/li>\n
- Holidays, Christmas, Easter, St. Patrick’s Day<\/li>\n<\/ul>\n
Prerequisite<\/h5>\n\n- The capability of the service and the kitchen staff<\/li>\n
- Size and equipment of the restaurant and the kitchen<\/li>\n<\/ul>\n
Pricing<\/h5>\nThere is a lot you need to know about pricing! – Reading habits, currency signs, priming, …<\/strong><\/p>\nThe proposed charge per head is obviously an important factor to consider when selecting food for any menu.<\/p>\n A useful working rule with regards to the cost of food for a meal is to see that the food cost does not exceed 30% of the selling price.<\/p>\n \n- List most expensive products first. Alternatively you can list the products with the highest margin at the top.<\/li>\n
- Offer your customers a deduction instead of an extra charge<\/li>\n
- Even or Uneven Numbers – Round Numbers or Decimal Points. Here are a few ways to think about displaying prices: \u20ac 12,00 \/ \u20ac12 \/ 12,00 \/ \u20ac11,99 \/ 12 \/ 11,95 \/ Twelve Euro. All these ways of writing out a price have different associations.<\/li>\n
- Lower your price to 11,99 because it seems lower, actually cheapens the perceived value your food.\u00a0 An exception here would be Fast-Food<\/strong> or Family-Friendly<\/strong> restaurants. A burger can be \u20ac 5,99 but a Filet Wellington<\/strong> in a fine dining restaurant should be written out as \u20ac 27 but not \u20ac 26,99.<\/li>\n
- A menu without the currency signs and without any decimal points, would match with a simple, clear and clean menu. Relinquish currency signs (where eligible). Consider how symbols affect your menu price presentation.<\/li>\n<\/ul>\n
The Paradox of Choice<\/h5>\nThe absurdity of decision making. A golden rule is that you should not have too many items on the menu. Statistically 80% of a restaurant sales come from 20% of its items.<\/p>\n Simplify matters!<\/strong><\/p>\nCreate more categories – Homemade Burgers, Noodles and Dumplings, Bait of the Day – and offer around seven options per food category, rather than have one category \u201cMain Dishes\u201d and list 25 items.<\/p>\n Supplies<\/h5>\nThink of the availability of ingrediences, frequency of deliveries, size of storage and cooling divices a.s.o.<\/p>\n Create a well balanced menu<\/h5>\n\n- Avoid the repetition of basic ingredients<\/li>\n
- No repetition of words within one menu.<\/li>\n
- Vary from dishes of a light nature to those of more substantial ones<\/li>\n
- Texture of the items<\/li>\n
- Be creative with garnishes and side dishes<\/li>\n
- The sensible use of colour will always help the eye-appeal of a dish<\/li>\n<\/ul>\n
Food values<\/h5>\n\n- When a customer selects from an \u00e0 la carte or table d’h\u00f4tel menu the composition of the meal is the customer’s own responsibility.<\/li>\n
- When a set meal is offered for a special party or banquet the menu is usually more than adequate to fulfil the nutritional needs.<\/li>\n
- Special attention should be paid, to the nutritional balance of meals for people engaged in light or heavy work.<\/li>\n
- Meals served to school children, in hospitals, hostels or homes of the aged, all need thought on nutritional balance.<\/li>\n<\/ul>\n
Finally the Wording of your menu items<\/h5>\n\n- Trueness, correctness, understandable, clear, local wording, national, international<\/li>\n
- Ordering decisions are based on the wording of the description of the dishes – so you better be exact and intriguingly with your item descriptions<\/li>\n
- Do not promise anything the kitchen cannot stick to<\/li>\n
- Showing that the dishes are handcrafted and details of how a dish is prepared will be highly appreciated by your guest<\/li>\n
- Descriptive menu labels can increase sales by more than 25% – and they also result in higher customer satisfaction<\/li>\n<\/ul>\n
And this also leads to more positive comments – under the premise that the item met the expectations.<\/p>\n When using international terms use it in its original form without translation \u2013 please do not try to translate foreign denomination.<\/p>\n Use the Full Power of Words<\/h5>\n\n- Correct spelling and grammar<\/li>\n
- Avoid a blending of languages (unless \u201cSpecials\u201d that cannot or should not be translated or \u201ctechnical terms\u201d )<\/li>\n
- Presentation – CI, CD, visual specials, clean, low maintenance<\/li>\n
- Legal requirements: tax, allergens, nutrition, calories, weight<\/li>\n
- Prep time, size of portions, further services<\/li>\n
- Use words as \u201clow, reduced, little, \u2026\u201d even if it is not related to the price<\/li>\n
- Eye movement patterns are a tricky science – Golden Triangle<\/strong> – the eye goes to the centre, then the top right, and then the top left.<\/li>\n<\/ul>\n
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\nOur F&B Consulting service is still here for you!<\/h5>\n\n\n\n\nContact me if you have any questions to that subject!
\nClick here<\/a><\/h5>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":" The Menu – There is a lot that goes into designing and to compile and to engineer a menu. First of all, you want it to be admirable and representable. Another challenge is, due to…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2002","post","type-post","status-publish","format-standard","hentry","category-newsletter-en"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/posts\/2002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/comments?post=2002"}],"version-history":[{"count":0,"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/posts\/2002\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/media?parent=2002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/categories?post=2002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.philodex.com\/en\/wp-json\/wp\/v2\/tags?post=2002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} | | |