Before opening a restaurant, it is important to define the type of food you want to offer depending on the market niche you are targeting or a specialty you have chosen. Focus on specialties or specific types of food such as Japanese food, food Italian, Mexican food, seafood, etc.
Choosing the type of dishes is essential because your inventory and your supplies depend on it to prepare them, the longer the menu is, the more extensive your inventory should be and therefore the greater the operating capital in order to offer an excellent service and not have too much waste.
That’s why we recommend that you specialize in only one category, especially at the beginning and with time you will know which are the dishes that have the most rotation and be able to adapt the menu according to the needs of your customers.
The menu of your restaurant is the reflection of your business- It must have the colors and design according to the type of restaurant you want, whether formal or informal, fast food or a cafeteria, the identity of the brand should be designed in such a way that it is pleasant and functional for your clientele.
Below we show you the basic steps that you must follow to design and plan the menu for a restaurant, remember no matter the size of your business you should always project professionalism, starting with a good image.
Sections of the Menu
Take a look at a menu of any other restaurant and you will notice that somehow it is organized sequentially: entries, snacks, appetizers, soups and salads, main courses, specialties, desserts, and drinks.
It is important to have sections clearly identified, by different colors, fonts or highlight the titles of each section. You must highlight the specialties of the house with a star or other badges, you can include the desserts right there or generate another smaller menu at the center of the table (easel) to promote your desserts or drinks, special deals, or temporary promotions that you make of certain dishes.
Dissecting the Menu
The name of the dish must be descriptive or it can be something creative of the restaurant or the name of its creator, a pasta “Alfredo” for example can be very well recognized but it is a better idea, to put under the name of each dish in the menu of your restaurant, a short but highly effective description for the client to savor it and start wanting it.
Don’t be afraid to explain what is on the plate use short phrases of 1 or 2 lines maximum and use provocative words that invite them to choose that. Do not limit yourself with any dish, do a description for each one. Put your personal touch. You must be sure of what you offer since at this point you should be confident of the selection you made for your menu.