According to my experience, the food menu is the best way to show hospitality to your customer.But I have seen most people who take the menu for granted. In fact, if you have a restaurant or hotel or any service which you sell foods and beverage you must have a menu.
Today I’m going to share with you, everything you need to know about the food menu. Specifically, I will cover on
What is the food menu?
Types and style of food menu
Why you need a food menu in your service
The legal implication of menus
How do you make a good food menu- menu design and planning.
What is a food Menu?
A food menu is the information displayed on a paper, board or anywhere at the service centre for the purpose of informing the customer the available service and what they should expect from the service provider.
Generally menu covers all available dishes from the breakfast and dinner.
A full form of the menu must contain the name of the dish, ingredients and price.
To make a good food menu you must have a product/service knowledge on both food and beverages is so as you will be able to explain the offerings on your menus and provide customers with advice and support for their choices.
Types and style of food menu
There is no rule of thumb on types and style of food menu most of them depend on the house style.
Generally, menu styles depend on the type of dish (s) offered, where it is placed and how it is offered. From that view, we have the following styles.
This is a type of food menu which featuring starters, main courses and desserts with a selection within courses.
This menu may be focused on specials food or drink e.g. seasonal or local product or catch of the day
As the name suggests, this menu is written on boards which is placed on visible place o allow the customer to read.
These are the style of a menu which have combine variety features to enhance the quantity and quality of information on the menu it may include things like, Breakfast all day, menu items that can be ordered entrée size or larger, special themes etc.
This is the type of menu which does not change. It provides the same dishes every day.
This is the type of menu whereby the service seller to explain the whole menu to the customer and customers have to remember the choices before placing his order.
This type of menu is suitable for a small establishment which does not provide a lot of foods. It is very rare to find this menu style in a big establishment.
Purpose and Principles of Menus
The main purpose of the menu is to inform the customer about the dishes available at his/her disposal.
The basic principle of the menu is that menu must contain all the basic information ‘menu information’ and all specific and important information for customer knowledge.
Basic information to be contained in the menu includes
The most service provider takes menus for granted. They overlook the legal and binding nature of the menu, the fact is, and a menu is a contract (whether written or unwritten) between you (service provider) and the customer.
You must provide your service per your menu
All items listen on the menu must available and any changes must be well communicated to the customer within a reasonable time.
If your menu shows fried chicken is 14$ you can’t charge more than that.
Consider the age of your customer when you are selling liquors
Food Menu Design
Food menu Designs is an art- the art of presenting your service to the customers.
The design of your menu is Key considering when it comes to customer service. Also, your menu is like the invitation to treat makes sure it well designed to attract customers
The following key points must be considered when designing your menu.
To make a good food menu you must have a food menu planning.
You may think that’s men design and menu planning are the same things, no! They are different, menu design relates to the art of presenting your service to the customers while menu planning relates to how you present your service to the customers.
Why Menu Planning
Menu planning helps you to archive the balance between what you offer and what the customer’s needs
Menu planning will help you to avoid unnecessary repetition of your service
It is a major marketing tool for your business, the better the plan, the better and the service and the better you will attract customers
There are several principles to consider when planning your menu so you can archive great results.
Colour – provide a range of colours within each dish and within menus. Consider that the “eye eats first and you never get a second chance at a first impression.
Texture – vary the textures of the products within a menu and on the individual plate. Soft, crunchy, crisp items create natural contrasts and enhance the eating experience
Flavour – balance your flavours within the menu or on the one plate. Spicy items will dominate the palate and should not be served first if lighter items follow
Cookery method – avoid using just one cookery method. Serve a grilled steak with fried potatoes and glazed vegetables or fresh salads. This will also enhance the taste, flavours and colours.
Ingredients – vary your ingredients as much as possible within the menu and individual dishes. This provides for interesting combinations and gives a wide choice to the customer
Commodities – vary the types of commodities used to allow for customer preferences e.g. a selection of seafood, meat and vegetarian options
Dietary needs – customers can have a wide range of diets based on their personal preferences or culture. Some of the diets encountered are:
Vegetarian diets – vegan, Ovo-Lacto, Lacto
Health diets – allergies, diabetes, low cholesterol, weight loss, pregnant women
Religious diets – kosher meals for Jews, halal for Muslim, vegan meals for Buddhists
My task here was to share with you everything you need to know about food menu.
Hope you have found this post useful. Kindly share this with others to spread the knowledge.
In case of anything please leave your comment.