Secret Menu Planning Tips part 1

This is kind of a random post. I'm sure that this post will leave you asking more questions than it attempts to answer! If any questions come to mind, leave a comment and I'll try my best to answer.

Here are some random menu design tips:

#1) Make sure your menu takes advantage of cross-utilization of product. An example would be a menu that consists of various distinctly different choices that share many of the same ingredients. For instance, the menu might offer deli sandwiches, burgers, chicken wraps and fish and chips. What do these items have in common? All can come with the same sides available (fries, coleslaw, potato salad or fresh fruit), the deli sandwiches, burgers and wraps share the same sliced cheeses, lettuce, tomato and condiments...

...see where this is going? A complete menu can be built upon as few as forty main ingredients and cross-utilize upwards of seventy percent of those ingredients. A good example are fast food operations, where the use of cross-utilization is most apparent. Taco Bell has taken the concept to new heights!

Why worry about cross-utilization?

     Simpler pricing and price tracking.
     Easier to organize storage.
     More efficient storage / rotation of product.
     Simpler cost control.
     Simplified inventory / ordering.
     More efficient use of labor for food prep / delivery.
     Focuses on customer's most popular preferences (why carry an item, say, sliced pepper jack cheese, if it doesn't appeal (sell) to your clientel?


#2) Always begin your menu listing with your most expensive item (which should also offer the most appeal), then list your mid-range priced items, finally ending with your lowest priced. Studies have shown that with this set up, people tend to choose the high and mid-priced entrees most often.

EXAMPLE:

Seared Salmon Steak $14.95
Grilled Chicken Alfredo  $12.95
French Dip Au Jus $9.75
All American Half Pound Burger $8.95
Buffalo Chicken Finger Basket $7.75
Double Decker Grilled Cheese Pinini $6.95


#3) Make sure your menu is LEGIBLE. Too small of print, undefined "wall" of text, overly wordy descriptions, poorly contrasting color of type to background, hard to read fonts, etc. can weaken your menu and lose you money. If you're unsure about the actual design, have an expert lay out your menu. Be wary and look at a designer's portfolio before hiring them to see if they're capable of meeting your expectations.


That's it for now...

Happy cooking!