Tips on how to develop and create a menu for your restaurant.

1. MENU PLANNING
The Product

2. TIPS ON MENU WRITING
• This "silent salesperson" needs to be strategically planned.
• Everything one needs to know about a restaurant should be found in the menu.
• Menus are compiled with so called "runners" which are popular food items and
"weak" food offers which are less popular food items. Up to 20% of the total
supply of food items on a menu make up for 80% of restaurant sales.
• Food items written on the right side of menu often sells more than on the left
side.
• A small number of offered dishes on a menu is an indicator of quality.
• The menu title and the material from which the menu is made should represent
the type as well as the quality of the restaurant.
• A good practice is to mix more expensive and less expensive dishes on the
restaurant menu.
• Review the menu card through the eyes of a guest.
• Allow each dish to tell its story.

3. MENU CONTENT
• Colour combinations
• Varied textures
• Flavour combinations
• No repetition of ingredients
• Avoid too many rich foods
• Contrast temperature amongst
courses
• Use different cooking methods
• Vary shapes and sizes for visual
appeal