Consider this; Webster’s dictionary defines the word Menu as “a detailed list of food served at a meal”. Right? NO! Wrong Wrong Wrong!

As a Restaurant Owner, you will now unlearn this definition and discover that the role of your Menu is not just to detail the food and beverage selections your restaurant offers but it’s actually your most important communication tool! Your menu performs many roles for your business:

 - It embodies the personality and character of your restaurant and should be able to project that immediately at a glance to your customer.

 - It is your most utilized ‘internal marketing’ tool that communicates your product offering on a daily basis, it is what leads to the sale.

 - The Menu is your ‘profit center’; it needs to be prepared with ‘cost control’ mechanisms built-in.

 - It should be prepared taking into consideration your operational factors, what kind of food can be prepared in your kitchen in the space, with the equipments, with your staff strength and availability of easily sourced international & local ingredients.

 - It needs to communicate the message that your restaurant provides the ‘best alternate to other similar competitive offerings’. For e.g. if Pizzas is what you sell, let your menu attract your customers by showing exactly why you sell the ‘Best Pizzas’ in town!

How does Restaurant Secrets Inc help you create and maintain an exciting, profitable and consistently performing menu?

When we work with you on Menu Design and engineering we take a scientific and strategic approach, by using industry standards that work and eradicating the often-overlooked but crucial factors that make your menu redundant. Once we have determined if your restaurant utilizes a ‘Limited Menu’ v/s an ‘Extensive Menu’, we work on creating the most profitable menu offering suitable to your outlet. The utmost concern and criteria involved in our analysis and approach to your restaurant menu engineering and kitchen equipments is:

• Control Food costs
• Control overall operating costs
• Increase Transaction time and Seat turnover
• Menu Sales Mix Analysis
• Pricing Strategy
• Standardized Recipes
• Food cost breakdown
• Indirect Costs
• Menu item average life-cycle
• Menu Psychology
• Menu design and layout
• Portion v/s price
• Refined alternatives on menu offerings that already exist.

Make your menu work for you today! Contact us for a FREE consultation.