Menus

• Menu


  The basic planning document for a successful restaurant
• Menu


  • Contains what the restaurant offers
  • Contains the range of offerings
  • Contains the selling prices
  • Portrays the style and theme of the restaurant
  • Its design, printing, size, and colors are important
• The more extensive the menu is


  The more varied the needed equipment will be
• A restaurant sells only hamburgers, hotdogs, fries, and soft drinks


  Its required equipment will be less compared to those of a restaurant with 20 or 30 menu items which require different cooking methods and more specialized equipment
• The more items are contained in the menu

  The more complex the service will be
• The menu


  • Identifies the labor costs of a restaurant
  • Can determine the number of staff required
  • Can determine the cost of staff training for food preparation and service
• The menu


  Estimates the cost for uniforms, purchases, storage and space, and actual food costs
• The menu helps emphasize, by means of bolder prints, which menu items the restaurant would prefer customers to order