Restaurant menu - what to consider when making up?

The restaurant business is gaining popularity. Yes, it's not surprising: there are people will always be, a home stand near the stove is increasingly prefer a full service. However, how to start a businessman to make a restaurant menu, so that his institution attracted more and more visitors? If, of course, the food business is not created according to the principles of the franchise, then in the preparation of the business plan and the development of the kitchen everything depends on the creative capabilities of the entrepreneur.

To make the menu of the restaurant professional, creative and understandable for the client, the restaurateur needs to understand the following areas: marketing, management, labor organization, product knowledge, aesthetics and design. The first thing, of course, is to analyze the institutions of competitors and try to understand their strengths and weaknesses. Without marketing research, which may also include an analysis of the restaurant's menu of competitors, it will be difficult to do without. Try to creatively rework your knowledge about your business rivals and potential partners.

The latter should also be thought in advance. After all, those dishes that will be presented in your restaurant menu should be available for a maximum of 30 minutes. Therefore, it is necessary to take care in advance of the availability of the right amount of fresh products and their availability. This is an extremely important point. After all, if in the exquisite menu of the restaurant there are exotic products, then they must be undoubtedly fresh. There is no worse anti-advertising than food poisoning of even one visitor. Therefore, it is not recommended to include in the menu of the restaurant those dishes, in the availability of products for which there is no certainty. So it's necessary to take care of reliable suppliers long before the opening.

Much, of course, will depend on the chef and his skills. However, the excessive variety and heterogeneity of the kitchen can play a cruel joke. It is better to dwell on one leading tradition, and think over all the additions in one key. For example, the menu of the restaurant of Russian cuisine is unthinkable without sauerkraut, pickled cucumbers, pies and pies, borsch, okroshki. However, adding to it, say, tiramisu or carpaccio would be inappropriate. It will be better if both snacks and dessert in the restaurant menu match the main idea. If you choose another national cuisine or make a bet on the international one, then it is also important to observe the measure. Much will depend on the availability of specific products in your region.

In the map of dishes it is desirable to follow the generally accepted classification. Cold snacks, hot, soups, second courses (meat, fish, game, poultry), desserts are the main components of each menu. Of course, you can add a "dish of the day" and "the chef recommends", but after the main content is thought through.

As for aesthetics, the restaurant's menu design is inextricably linked to the overall concept. Sometimes it is made out as a separate book in a beautiful leather or wooden binding. In other establishments, laminated sheets of A3 or A4 format are preferred (the first can also serve as a lining for plates). But the general idea should be traced. If you are engaged in Russian cuisine, choose the appropriate fonts, it will be appropriate to look like a letter (patterned capital letters). Preferred colors - in the spirit of khokhloma (black, red, gold, green) or gzhel (white, blue, blue), if the institution is supposed to be in the folk style with wooden benches, stove.