{"id":4106,"date":"2021-02-07T23:35:35","date_gmt":"2021-02-07T21:35:35","guid":{"rendered":"https:\/\/trendhoreca.com\/2021\/02\/07\/kak-zhe-sozdajotsya-menju-v-restorane\/"},"modified":"2025-07-03T04:45:01","modified_gmt":"2025-07-03T01:45:01","slug":"kak-zhe-sozdajotsya-menju-v-restorane","status":"publish","type":"post","link":"https:\/\/trendhoreca.com\/en\/2021\/02\/07\/kak-zhe-sozdajotsya-menju-v-restorane\/","title":{"rendered":"How is a menu created in a restaurant?"},"content":{"rendered":"<p>At first glance, everything is very simple. The chef writes the menu, then processes it, forms technological maps and launches it into operation.<\/p>\n<p>But, do not underestimate the importance of competent menu formation. Creating a menu is a team effort! You can\u2019t just take and write a menu without analyzing many factors.<\/p>\n<p>The menu matrix is \u200b\u200ban excellent tool that allows you to competently form a menu and get the maximum financial result.<br \/>\n\u2800<br \/>\nThe menu should be divided into 3 categories:<br \/>\n\u2800<br \/>\n\ud83d\udccdIndicators or Markers &#8211; 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.<br \/>\n\u2800<br \/>\n\ud83d\udccdCategory &#8211; Assorted dishes. It is 60%. This category presents positions in the middle price range. Dishes that Guests are ready to eat every day.<br \/>\n\u2800<br \/>\n\ud83d\udccdHigh-margin dishes. The category is approximately 20%. More expensive and interesting dishes, with positioning &#8211; a weekend dish. And in this group, the Chef can maximize his creative potential.<br \/>\n\u2800<br \/>\nUsing 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At first glance, everything is very simple. 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