Menu planning

There many factors to be taken into account when planning a menu and it is can be a lengthy task, especially for those tackling it for the first time. However a well planned menu can attract new customers, increase the average spend, increase your sales and keep you one step ahead of the competition. Here you will find useful tips and advice to help, including how to meet Trading Standards requirements, create descriptions that will sell a dish and how to produce professional printed menus.

The basics

Remember, the kind of establishment and profile of customers influences the style and whether a table d’hôte or an à la carte menu is more suitable.

Back of house management

Bear in mind what your equipment, storage and stock capabilities are, see the opportunities that your facilities will help you achieve.

Preparation time, staffing and skill levels

Your staff skills and customer expectations will determine whether scratch cooking or prepared meals will feature in your menu mix. Scratch cooking can help you achieve greater profit margins that prepared, value added dishes, but require more time and a greater skilled staff.

Longevity of the menu

Menus can be static, only changing a couple of times a year or cyclic, with only a small number of dishes featured at any one time. Think about adding seasonality to your menu, it will create fresh interest and could help you make more profit by using products found in abundance.

The length of a menu

Keep the menu short and simple for easy management of stock and service. Offer a balanced choice across the courses. As a guideline – 4 to 8 starters, 8 to 12 main courses and 4 to 8 desserts.

The dishes to include in each course

Each course selection should feature a vegetarian option and a healthier or ‘lighter’ option alongside the meat and fish dishes. Offering smaller portions for children (or adults choosing to eat less) is also a great idea.

How to up-sell profitable dishes

Place profitable dishes at the start of course sections to ensure they are seen and entice customers every time. Describe the dishes with mouth-watering words to help customers decide straight away.

Providing a nutritional balance

Offer a variety of protein, starchy food, vegetables (ideally two vegetable portions per meal) and fruit. Vary the colour of vegetables for added visual appeal and a wider variety of nutrients.

Other opportunities

Side orders and appetizers are great while waiting or between meal time and can really boost profits. For example: Brakes Garlic & Herb Slices F 4660, Brakes Fresh Marinated Mixed Olives C 71724, Brakes Salted Peanuts A 5825, Chorizo Tapas Bites C 71728, or Brakes Triple Cheese Twist F 31582.