Admin Table of Contents
A restaurant’s menu is one of the most important internal advertising tools that can be used to educate a guest about the experience they are about to have. The literal definition of a menu is ‘a bill of fare or a list of food items a restaurant prepares and serves.
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientle.
What are the impact of a menu to the organization?
Menus impact the operations of food and beverage establishments by helping dictate hours of operation at certain establishments and affecting which type of supplies are needed for the business. Menus impact the marketing of food and beverage establishments because they also help shape advertising campaigns.
The menu functions in two ways—for planning purposes and communication purposes.
The number one reason to use menu cards is to simply let the guests to know what they will be eating, as some guests may have dietary needs that they had not mentioned to the host before the event.
What are the factors to consider in menu planning?
Following are the points that should be considered when menu planning:
- Competition.
- The policy of the establishment.
- Customer.
- Operational aspect.
- Gastronomic standpoint.
- Nutritional aspect.
- Government regulations.
merchandising is the primary consideration in planning menus for commercial operations.