How To Make A Restaurant Menu
Learning how to make a restaurant menu introduces the owner of a business establishment, which (by its very nature) is in fierce competition with other food service venues in the neighborhood, to the art and science of marketing. It matters little if the setting is a cafeteria, formal dining room, chophouse or upscale eatery; the decision-making that goes into discovering how to make a restaurant menu increases–or decreases–other advertising efficacy. That being said, learning the nuts and bolts of how to make a restaurant menu is a simple five-step process.
- List a set of specific signature dishes. These should fall into the categories for entrees, appetizers, sides, desserts and drinks. While it is always easy to add and subtract with the seasons, these staple dishes should remain relatively unchanged.
- Compare prices of similar dishes at other venues. When learning how to make a restaurant menu, it pays to not significantly undercut the market or charge in excess of other eateries. Establish a median price and stay in the general ballpark.
- Verify the profit margin. After establishing a price range, comparison-shop the costs of ingredients, labor and resources it takes to prepare and serve the dishes. Calculate which overall price figure allows for a profit margin. Do not get greedy, but make sure to set a price that allows the restaurant to stay in the black with each dish served.
- Word menu descriptions carefully. It is tempting to merely refer to “Fried Peppers” while considering how to make a restaurant menu. The more poetic soul might call it “Grandma’s Fried Peppers.” In fact, academic studies have proven that properly worded menu labeling influences not only consumers’ buying decisions but also impressions of taste and likelihood to buy again. Associate menu items with favorable impressions, such as grandma’s cooking, to enable patrons of the eatery to make that heart-connection with the food.
- Make the menu design media-friendly. The savvy eatery must have an online presence, which requires a menu that may be scanned and placed online. Do not overdo the artwork, which does not look so great on the small computer screen.
Remember that becoming skilled at how to make a restaurant menu takes trial and error. Do not consider the initial menu to be set in stone but accept that some dishes, or perhaps even the design, may be missing the target demographic. Be willing to adjust as needed, and the odds are good that restaurant menu design will be a snap.