At first glance, everything is very simple. The chef writes the menu, then processes it, forms technological maps and launches it into operation.
But, do not underestimate the importance of competent menu formation. Creating a menu is a team effort! You can’t just take and write a menu without analyzing many factors.
The menu matrix is an excellent tool that allows you to competently form a menu and get the maximum financial result.
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The menu should be divided into 3 categories:
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📍Indicators or Markers – this category is approximately 20%. This group presents all sections of the menu, from appetizers to desserts. According to the indicators, Guests will compare your menu with competitors and draw a parallel in pricing for another menu. This category is especially important for attracting new guests. Most people, when visiting a restaurant for the first time, order more understandable and familiar dishes.
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📍Category – Assorted dishes. It is 60%. This category presents positions in the middle price range. Dishes that Guests are ready to eat every day.
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📍High-margin dishes. The category is approximately 20%. More expensive and interesting dishes, with positioning – a weekend dish. And in this group, the Chef can maximize his creative potential.
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Using the matrix when forming a menu allows the restaurant to be competitive in the market. To receive a menu with a clear financial result. And to be in demand among Guests.
