Restaurant Menu

Starting a new restaurant is no easy job! However, when it all comes down to actual opening day, we start thinking about menus and then how to build them, who needs them and what should they look like and why. In this article, I will explain tips on how to design menus with no difficulty! This is a guide for restaurants starting from scratch or those where the only option is to use templates. If you already have a list of dishes prepared by someone else, even better! Here are my favorite points to take into consideration when writing recipes, preparing and presenting meals.

1) Quality of food

The food is always more important than the place where it was cooked. Food should be appetizing and tasty, not boring. And to be honest, some places which serve amazing meals do so in small batches, while others offer too much variety in terms of number of options. But if, at least, one dish is good enough, I am sure most people would stick to it, otherwise all their attention would go elsewhere.

2) Taste of food

Taste is important for eating out as well. Just because something tastes delicious doesn’t mean the person has it in mind to eat it. Some people can easily eat vegetables while watching TV on their own devices. That doesn’t make his taste even worse as he may feel bored or hungry or it may actually be very good for him as just by doing it that he is contributing to society. Not everybody gets a chance to taste as rich variety, which means that he might end up with a nice meal but not everyone will end up having an excellent one. Therefore, it is worth asking yourself what type of experience you want, or how you would like your guests to perceive in order to determine the proper approach.

3) Menu

Make sure menus are clear and transparent. How to make things easier is the first step on the road to success. It does not matter which part of your kitchen is currently occupied. What matters is that you get the right information and present it clearly in order to attract and retain customers.

4) Customer service

Asking questions to understand your customer’s needs is essential. If it is obvious that your client is looking for something different, it means the dish is very different from others on the market.

5) Equipment and its maintenance

Check whether you need special equipment and pay enough attention to its maintenance. A big mistake owners make is choosing expensive equipment without understanding its importance for running a restaurant, especially since many restaurants in Canada offer delivery services.

6) Visitors preferences and suggestions

Pay close attention to your visitors’ preferences and suggestions. Yes, the same goes for anyone else. If you are delivering something, it does not matter whether you give this customer to the table or not. You don’t see their personality and so the whole point of showing a full menu is useless. Do all you can to choose among several options, as well as to try and keep track of each person’s opinion.

7) Increasing costs

Keep an eye on the costs (and quality). As a rule of thumb, if prices seem to be high, you should reduce them. Also, never forget the ingredients you have to buy. Because the main aim of your work is to satisfy your clients, not only to bring profit, as most likely you will earn only after selling them your products.

8) Needs of customer

Remember who is going to your business. There are two groups of potential customers of yours: old and young. Both types have different needs and desires. Older people expect to receive a service that is in keeping with their age, while young people tend to think of themselves as being ‘fresh’ and therefore they want to feel appreciated and not treated as children. So you have to be careful about how you design your menus since older folks often prefer certain choices, while younger ones are less sensitive to price, which makes it necessary to create specific categories for your clients.

9) Be creative

Before opening your doors to new clients, it is best if you create lots of variations for it. Try to add unique elements to foods, menus and drinks. Try to find a balance between simplicity and elegance. Use colors, shapes and textures to tell stories and enhance the appearance of some dishes. Take advantage of different combinations and find out the one that meets the highest demand.

10) Restaurant ambience

Always hire skilled employees to prepare food and provide your clients with everything they could possibly need at any moment. Most importantly, if possible, make it look professional. One of the main reasons people come back to restaurants is the atmosphere of the place. Don’t forget to check the place, the cleanliness of tables and chairs, lighting, restrooms and the overall layout.

Final thoughts

A new restaurant at a prime spot means you already go through half the battle. Make sure to do your research and find out what kinds of businesses are doing well in the area you're considering. Once you've found the perfect location, it's time to turn your attention to the menu. Even though designing menus is not an easy task every owner faces problems when trying to find their way through this huge ocean.

Your menu should be reflective of the type of cuisine you're serving and it should be appealing to your target customers. If you're aiming for a upscale clientele, then your menu should reflect that. On the other hand, if you're trying to attract a more casual crowd, then your menu can be a little less formal. Due to inflation, don’t increase the prices abruptly. It will affect your crowd. Increase the prices gradually so that the clients cannot feel it. No matter what kind of restaurant you're opening, good location and tasty menu are the important factors that will play a big role in its success. We hope you found this piece helpful and informative!