The document provides tips for effective menu planning and writing. It recommends strategically planning the menu as a "silent salesperson" that conveys all necessary information about the restaurant. Menus should include popular "runners" as well as less popular "weak" items, with the most popular 20% of items generating 80% of sales. Factors like item placement, limited offerings indicating quality, descriptive titles, balanced pricing, and guest perspective should be considered. Effective menu content incorporates variety through colors, textures, flavors, ingredients, temperatures, cooking methods, and plating shapes and sizes.

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