You can also describe the cuisine that the dishes belong to (honey-glazed Canadian ham), along with emotional descriptors that serve to attract the customers (sumptuous triple cheese chili fries).

Convey this by using a combination of descriptors that reference senses and textures (slow-cooked juicy lamb shanks, for instance). It also highlights what that restaurant does best. Note the difference between simply writing “Meatloaf” versus “Grandma’s home-cooked meatloaf.” The second description combines an element of sentimentality that evokes memories and emotions.Ī good menu describes a restaurant’s identity and approach to food. Write compelling descriptions of the food offered The goal of your menu should be to advertise your food and assist the customers with selecting the best food combinations. You can, however, organize the menu course-wise and list different sides and beverage pairing options next to the recommended dishes. The standard convention is to list the different cuisines as headings and the three to four different courses within them as sub-sections. How you want to organize your menu is completely up to you.

Once you’re done deciding the contents of your menu, it’s time to organize everything efficiently. Be sure to explore several themes and cuisine ideas before settling on one. Preparing a menu is a creative endeavor that you undertake with your chefs-the people you trust to run your restaurant in the truest sense. If you’re redoing an existing menu, narrow down on the items, you’d like to replace and work with your chef to come up with dishes that can do better. These dishes can then be divided into different categories, such as appetizers, hors d'oeuvres, main courses, desserts, and chef’s specials. It is recommended to work with your chefs to decide on what you can serve at your restaurant. The first thing to do here is to decide on the broad categories and cuisines that you’d like to include in your menu.

Program for menu design