When designing a restaurant menu, whether for a new restaurant or a menu update, there are certain factors to consider. I'm going to share with you the three most common mistakes that I see in restaurants that make their menu. This is not an exhaustive list, and these strict rules are not general guidelines. Keep in mind that this is aimed at independent restaurants, not at large chains.
The first mistake I see is too much variety. Now many may think that this is good, but listen to me. Too much diversity creates confusion for your employees, your customers and your restaurant. Now this does not mean that you serve only hamburgers or fried chicken, it means that you stick to your restaurant theme and keep the menu simple. You want to try something for everyone, but you don’t have to put sushi on the menu next to Bolognese pasta. Try to keep the menu short, no more than two pages. It’s better to do a few things really well than to do something bad or mediocre at best.
The second mistake I see is the inconsistent price. For example, each category of items should be about the same price. There is a certain difference in the fact that things may differ, but you do not want to have a snack for $ 3 and a snack for $ 12, as if you do not want to have $ 10 and $ 40. Obviously, you need to keep in mind the cost of food and labor, but if your price is everywhere, it makes it look as if you are overloaded in some areas and sell a cheap product in others. There will be a balance.
Error number three, which I see, is the restaurant owners / chefs creating menus that their kitchens cannot process. For example, putting fried food on the menu, when there is no fryer, things that require a lot of preparation, and not enough storage space or are trying to bake bread using a pizza conveyor oven. If you do not have the proper equipment, change your idea or get the necessary equipment. We all like to push the envelope, but some things just don’t have to be done.
Again, these are simple recommendations and my own observations of many years in the hospitality industry, and not strict rules. Menu development can be tense, but it can also be a lot of fun. Enjoy it, be inventive and risky.
