There are two key decisions when laying out a menu – the presentation and the way the menu is categorized.
The menu presentation is its style or format. It can be a postcard style (one panel), two-fold or three-fold menu. Size and format are usually driven by menu content (the number of items), style of the restaurant, concept and the frequency of menu revisions.
To give the impression of value and variety (as it is perceived by the guest), the second most important element is how you categorize the items on the menu. Most restaurants’ answer to the value/variety issue is to add items but this can lead to higher food costs, lower gross profits, higher labor costs, food waste and a diluted image/concept. Categorizing your menu will make it easier for the guest to make a decision . . . and easier for them to decide to buy what you want to sell them.
A fancy menu that doesn’t generate sales is like a race car without an engine…..Nice to look at, but it won’t pay the bills.
Some of the items to look on your menu…. Following these guidelines will lead you to a more profitable menu and help you to reduce your food cost at the same time.