Monday, October 22, 2012

The Restaurant Menu

A well designed menu can make things a lot easier for the operator. It can help keep costs in line and even help distribute the workload in the kitchen. A menu can be designed to influence the amount a customer will spend and generate a check average needed to achieve daily sales projections based on seating, customer counts, and hours of operation. being able to "guide" a customer's selection will improve the accuracy of sales forecasts, purchases, preparation quantities, and even labor scheduling.

The product and worker flow will be driven largely by the menu-sales mix. A menu will dictate the skill levels of the employees in both the kitchen and the dining room. The information the menu provides will help management select specific equipment and the best way to arrange that equipment for efficiency of production.

Whether you are looking to improve the operation of an existing restaurant or planning a new restaurant, the menu design plays a critical role in your success.

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