Menu Development

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8 Comments

Comment by FohBoh on July 15, 2009 at 11:46pm

Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Menu Development is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
Best,
FohBoh Community Development

Comment by Andrew Wetherell on July 15, 2009 at 9:19am

Your Menu is your salesman! Just as salesman affects what the client purchases, a menu affects what your customers are ordering. That being said, be sure you are using your restaurant's menu to its fullest potential.

The design and layout of your menu is exceedingly important to the identity and success of your restaurant. Every detail counts! Whether you are dealing with the font of your typeface or the positioning of high profit items, be sure that it  is done in a way to stimulate sales and benefit your restaurant. Are your customers ordering the items YOU want them too?

To read more about the specific ways in which you can accomplish this, check out this ARTICLE...

Comment by ken anderson on April 8, 2009 at 7:27pm

check out the tomatoes on our menu!!

Comment by Chris Tripoli on March 13, 2009 at 3:46pm

Happy to be a member...it is great to find a group of people dedictated to the "heart of the restaurant" I recently finished developing a menu for a restaurant in Saudi Arabia that wanted to become more of a casual American cafe...I think it is going to work! looking forward to network with you guys.

Comment by Kevin Mason on February 7, 2009 at 2:58pm

Looking foward to networking with everyone .We offer one on one consulting services for restaurants/bars and are dedicated to working with you to implement programs designed to fit to your needs. Our team has over 5 decades of experience ranging from fast food to fine dining. We can help you improve guest satisfaction while building a loyal customer base with our continued staff development programs.

Comment by Micki B. on December 7, 2008 at 5:01am

I like Joe's comments. I recently left a place to take over management of another. The one I left quite simply wore me out every shift. It was essentially a sports bar, but they were trying to do some higher end things. Too ambitious for what they had for kitchen space. The menu was a nightmare of items containing one use ingredients. The prep time required was incredible because they were trying to be all things to all people. The menu was also off balance for optimizing eqipment use. The menu was grill heavy so the grill would be backed up while the fryers were idle. On a busy night it would be such a mess that nothing would come out for an hour at a time. The owners and managers were convinced that it worked because people liked it. Well they didn;t like waiting. When asked for advice, I tell owners to decide what they want their place to be and then be that. Don't try to be something you're not. That is the most common mistake I see. If this place would have focused on a few items, they would have done very well. As it is, I heard it's going up for sale, but they'll be lucky to find a buyer in this economy.

Comment by Rob Corliss on October 17, 2008 at 1:34pm

Great to see a group dedicated to this best practice!
I look forward to sharing in the dialogue and meeting the group members.
rc

Comment by Chef Joe DiMaggio, Jr. on June 14, 2008 at 8:58am

Menu Development -The Real Deal--90% of people design their kitchens before the menu is complete..which creates most failures due to bad logistics, bottlenecking, bad traffic flow. I've seen this to many times to count and it is unfortunate. As for Typos, Poor Grammar, wording, Food Critics love to bash Lazy restaurantuers....As for faster service, quicker ticket response, DO NOT overload your line, Obvious yea, well uneducated restaurant operators want as much on their menus than a kitchen can handle, cut down menu items and go with specials, and cross utilize products to create elevated end results. As for Menu Font, you never want anyone to need astronaut glasses to read your menu..and you do not want to complicate with noise/designs to distract the wording..that's my advice and I'm sticking to..No Drama, Just Facts..