Design a menu based on a target market, type of operation, and desired quality standards
When writing a menu, there are several steps to take.
Incorporate Priorities: Know guest demographics, area competition on similar menu items, profitability expectations, quality level, and know what your operating limitations are.
Consider Menu Categories: Will you highlight soups, salads, appetizers, entrees, desserts, beverages, specialty or featured items, all-of-these?
Determine number of items/category: Consider variety, temperature (cold/hot/room temperature), preparation method, texture, shape/size, flavor, color, composition, and balance.
Establish Quality Standards: Standardized recipes and product purchase specifications need to be written for each item. Standardized recipes will identify the types of ingredients within that menu item, amounts of each, and preparation method. Specification sheets define the quality requirements of each ingredient. Together, they’ll give you the tools to provide consistency in your offerings.
Write Descriptions: Good descriptions will influence your patron’s choices. Truth-in-menu issues arise from poorly written descriptions. for example, “Fresh Jumbo Gulf Shrimp” written for a Shrimp Scampi entree description cannot be made with frozen shrimp from Vietnam (largest shrimp importer to the US)