Kosher style usually refers to food that is not kosher, but is a type of food that could be produced as kosher. Generally, kosher style food does not include meat from forbidden animals, such as pigs or shellfish, and does not contain both meat and milk.

To join dating activities you need to be single and have your dating profile activated under personal profile

Coming Soon.....

Blogs Back

How to design a menu


  • 09/25/2020
  • |
  • Menu design, Menu Mistakes, tips for a better menu

Restaurant owners often struggle over the menu, and as it turns out, the information hosts, hostesses or wait staff hand to patrons when they are initially seated – and the relationship between the item pricing and profit margins of the entrees and other items – can be one of the biggest problems your restaurant faces.

A good menu is an essential part of a restaurant’s success. Items should be interesting enough to attract the attention of your clientele, but should also be priced so that you are able to make a profit.

A menu that’s too large requires having too much stock on hand, which can cut into profits or completely erase them. Requiring too many ingredients in stock on a daily basis can lead to product loss as well, especially if your menu includes items only a few people order, and not on a regular basis.

According to Tanya Timmers, writing for the website Tipsy, “A well-structured menu can seriously increase your profits. That's why menu engineering is a science in itself that restaurant owners and managers are well off to master.”

Gordon Ramsey helped rescue numerous restaurants on “Kitchen Nightmares” simply by shaving down an oversized menu and using some of the same ingredients to craft several different dishes, a quick, money-saving venture that can quickly boost a restaurant’s bottom line. Size of entrees also matters. Ramsey also slashes the sizes of many items sometimes in order to boost profits, and it has often helped save struggling restaurants.

Keep it consistent

A good menu is one with a consistent theme. A mix of American and Italian items, for example, won’t be as well-received as Italian classics by most people. Jimmy Buffett’s Margaritaville restaurants are popular because the menu features beach-inspired fare, much like the décor.

Menus should tell a story, from the drinks and appetizers to the desserts, with no clunkers in the mix.

According to the website Fine Dining Lovers, one of the best new menus in fine dining right now is Ann Haugh’s tasting menu for her restaurant Myrtle in London. “A Taste of Ireland” celebrates Haugh’s childhood in Dublin, and features such items as clonakilty black pudding wrapped in potato (a blood sausage famous in Ireland), Lamb cannon and dingle pie (a lamb loin served with a crispy, savory pie), stuffed courgette (a summer squash variety) served with Irish soda bread, and roasted beef fillet served with boxty (potato pancakes). Lamb and clonakilty black pudding appear several times on the menu to allow for certain extravagances while keeping the menu diverse and cohesive at the same time.

A short story about the history of the restaurant and its staff is also interesting to diners, and can keep them entertained while they wait for the food if conversation falters.

Menu mistakes

So, what are some of the common mistakes restauranteurs make when planning their menu?

·         They try to please all of the people who might dine at their establishment. A menu that takes an hour to look over – or one that includes a mix of American and several ethnic sections – is confused, and leaves diners confused, as well. Too many items can be frustrating for busy diners, and a menu without a clear vision makes diners question the restaurant’s mission.

·         A large menu also slows down the kitchen, increasing wait times for diners. This can cost you in other ways, including preventing tables from opening up so more diners can be seating during a service.

·         Prices are too high. People expect to pay higher prices at a fine dining establishment, but one restaurant in Miami Beach, Fla., received many one-star Yelp reviews because prices were either misquoted or changed when the bill came, and diners were deceived with two-for-one drinks that were $45 each – and two drinks per person. “Couldn't get a clear answer on prices for everything but a water costs $6.50,” wrote one disgruntled reviewer.

·         Your menu isn’t easy to read. Your menu is your introduction to your restaurant, so making it accommodating in numerous ways is important. It should have items grouped clearly – experts suggest putting your most profitable items together – and it should be creative in the descriptions of the food. Allow your menu to tell a mouth-watering story that encourages people to order.

·         While many menus include photos of the food, most experts say skip the pictures, as they often cheapen the look of the menu. If you can’t hire a great food photographer, don’t use photos as part of your menu.