Ideally, the Guest should find their favorite dish from you.
And how to make the most ideal menu that will attract new Guests, arouse interest in regular Guests, be trendy, relevant and economically profitable?
First, you should analyze your menu and correctly write the technical task.
It is important for the chef to consider:
The Guest’s portrait – the target audience for which the menu is designed.
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The menu’s fullness. The offer should be quite full, the number of items should satisfy the requests of your target audience as much as possible.
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The portion size. At this stage, it is important to analyze competitors in order to understand whether you are losing to them or not.
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The average check per Guest. The chef must clearly understand what price offers it is necessary to prepare dishes for.
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Analysis of sales of dishes of the previous period. The analysis is mandatory, it gives us the opportunity to identify dishes that “did not enter” the menu. And in the future, competently form offers for Guests.
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Technological quality of dishes. The process of producing dishes should be understandable to chefs, the recipes should be easy to follow. The food basket should not be bloated.
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Theme and concept of the menu. The menu should be modern, relevant, in demand in your region, and coincide with the concept of the establishment.
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Of course, you need to pay attention to the presentation of dishes, chips, etc. But this is at the next stages. Start with the analysis, this will make the menu more effective and more accurately meet the expectations of your Guests
