Marketing to Kids: Small Victories
Posted by kellyb on April 13, 2010 under Menu items | 
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Check out these original kid menu ideas…..
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Menu Ideas: Pesto Beyond Basil
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Check out these unique pesto recipes….Traditional basil-based pesto inspires all manner of smooth, savory blends to accent…
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Menu Ideas: Let Them Eat Cake
Posted by kellyb on March 4, 2010 under Menu items | Comments are off for this article
Check out these unique cake recipes…..Creative pastry chefs know that chocolate isn’t the only flavor that can inspire baked…
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Jamba Juice to Introduce Line of Hot Blended Beverages
Posted by kellyb on March 3, 2010 under Menu items | Comments are off for this article
Learn how Jamba Juice expanded their product to reach a more diverse market….
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Chef Mark Zeitouni’s Homemade Tater Tots Named Best Potato Side Dish at South Beach Wine and Food Festival
Posted by kellyb on March 1, 2010 under Menu items | Comments are off for this article
An Oldie but a goodie
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Crossing Borders
Posted by kellyb on February 24, 2010 under Menu items | Comments are off for this article
Unique & Exciting ways to bring flavor to BBQ! Barbecue used to be closely associated with different regions—thick, sweet sauce in Texas,…
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Fusilli with Pork Shoulder Ragu
Posted by kellyb on under Menu items | Comments are off for this article
Check out this great Pork Fusilli Recipe, yummmm
Carl’s Jr. and Hardee’s Launch Digital ‘Comfort Place’
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See how Carl’s Jr. and Hardees added comfort classics to their menu…..
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Menu Ideas: Taking the Cake
Posted by kellyb on under Menu items | Comments are off for this article
Check out new ideas to add some flare to your desserts…….Creative pastry chefs know that chocolate isn’t the only flavor that can inspire baked…
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Helpful Tips For Your Restaurant Menu
Posted by kellyb on under Menu items | Comments are off for this article
When you are running a restaurant, the menu is one of the most important things that you should worry about. Try and fix a menu with utmost care ensuring that in no way does it disappoint the customers.
Here are a set of things that should go into the construction of your menu:
- The Design of the Menu: This is once again very important. Your menu has to be soothing to look at. Position the pictures featured on the menu carefully. It should also be easy to flip through. The paper quality has to be good. Spelling and grammatical mistakes are a strict no. Your professionalism should shine through your menu. Graphics that you choose also have to look professionally done and not shabby. The staff has to go through it to approve the descriptions. The colors and the font have to go with the theme and style that you have chosen. Three different fonts are all you can use and noting more than that and they should be big enough. Try and get the design reviewed by a professional. Prices of all the items should be printed.
- Style and Theme Concerns: The restaurant’s vision and style are two of the things that you have to keep in mind when fixing the menu. The menu should also be unique and thus qualify your unique theme. This will surely help your place stand out. Do not go for similar items like the rest of your competitors. You might think you can beat them at their own game but an easier way to attract customers is making a unique menu. The prices also have to be listed on the menu and try and fix prices which do not drive away customers to begin with.
- Description: Descriptions of the food you are selling should be accurate and stimulating. Along with this try and emphasize your breakfast, lunch and dinner menu separately. The appetizers, the beverages, the main course and the desserts should all be marked out and described separately. Special items, if there are any have to be described with precision and style to make them attractive enough.
- Print: It is advisable to avoid plain paper when you are printing your menu. The print should have some kind of glossy or mat finish. Take professional help with this. Get a professional company to handle it for you.
- Organization of the Menu: The prices that you fix cannot be out of the world as we advised you before. Also arrange your menu in such a way that the most expensive stuff does not catch the immediate attention of the customers. Try and also tune in the organization of the menu with the kind of customer base you are looking for- family, professionals, youngsters, vegans, fast-food eaters, etc.
All this requires some amount of involvement and patience. Try and not overdo things. Keep a calm head and some amount of aesthetic sense always help. If that is lacking there are always professionals to help you out.