Kazazian. Workbook. Building Menu Muscle. How to Make the Most Out of Any Menu. Part 1: Menu Format & Design Techniques

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Belinda Gallagher
5 years ago
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1 Kazazian Workbook Building Menu Muscle How to Make the Most Out of Any Menu Part 1: Menu Format & Design Techniques

2 How the Menu can Increase Sales & Profit By boosting check average Increase guest frequency and visits per month Increase profitability by increasing selection rates on high gross profit items Improve kitchen efficiency resulting in shorter ticket times and quicker table turns Menu Format FROM: Plastic laminated menu Durable & easy clean-up Can be expensive May cause operators to resist necessary menu changes TO: Plastic jacket with paper inserts Usually less expensive over time Less expensive to change and replace inserts More flexibility The menu is probably the single most important thing in the restaurant that will make the biggest difference at the lowest cost of anything you ll do. -- John Gruner 1

3 Add more menu categories Does not add more products to inventory Do more cross-utilization of existing product Gives the impression of more menu choices Tends to make the menu more interesting For example - Pizza Local Favorites Lunch Specialties Dinner Classics Dinner Specialties Seafood Steaks Pastas Combination Dinners Sandwiches Burgers Side Orders From the Grill Lighter Fare Chili & Tacos Identify your Prime Menu Items Prime menu items are those that you would prefer to sell and can be based on the following factors Gross margin intensity (prep) Final time 2

4 and different Superior /. winning Desserts Sales Food Food Gross Price Cost Cost % Profit Fudge Brownie Sundae % 2.92 Apple Honey Cobbler % 2.79 Strawberry Cheesecake % 2.11 Low-Fat Strawberry Shortcake % 2.54 Apple Caramel Crunch Cake % 2.77 Banana Split % 3.11 Profitability Rating - Desserts Gross Profit 1. Banana Split Fudge Brownie Sundae Apple Honey Cobbler Apple Caramel Crunch Cake Low-Fat Strawberry Shortcake Strawberry Cheesecake

5 Consider eye scanning patterns for strategic placement of menu categories One - Panel Two - Panel Three - Panel

6 Menu Case Study Use design & graphic techniques to highlight prime menu items Many industry experts recommend that the three items you want to sell most should be positioned first, second and last within a menu category. Place non-prime menu items in the middle or center positions Entrees Grilled Red Snapper Fresh snapper with sauteed and lump crabmeat served with steamed season vegetables Stuffed Shrimp Eight large Fried Shrimp, battered and stuffed with Monterey Jack cheese and jalepeno High Profit High Profit Marinated Chicken Breast 8.95 Marinated Boneless Breast grilled and topped with a slice of pineapple Rio Grande Chicken 9.95 Seasoned Grilled breast topped with Green Chili Sauce, sauteed red onions and Monterey Jack cheese Grilled Chicken with Raspberry Sauce 8.45 Boneless Breast of Chicken grilled and served with crisp garden vegetables and our homemade raspberry sauce Pan-Grilled Shrimp Pasta 9.95 A generous portion of shrimp over black pepper angel hair with mushrooms, green onions, fresh garlic and spicy butter sauce Crab Alfredo Pasta Sweet Crabmeat served over linguini in a creamy Parmesan cheese sauce Low Profit High Profit 5

7 Menu Case Study Use design & graphic techniques to highlight prime menu items B o x i n g E N T R E E S GRILLED RED SNAPPER Fresh snapper with sautéed and lump crabmeat served with steamed season vegetables CRAB ALFREDO PASTA Sweet Crabmeat served over linguini in a creamy Parmesan cheese sauce STUFFED SHIMP Eight large Fried Shrimp, battered and stuffed with Monterey Jack cheese and Jalapeno GRILLED CHICKEN WITH RASPBERRY SAUCE Boneless Breast of Chicken grilled and served with crisp garden vegetables and our homemade raspberry sauce 8.45 RIO GRANDE CHICKEN Seasoned grilled breast topped with green Chili Sauce, and sautéed red onions and Monterey Jack cheese 9.95 PAN-GRILLED SHRIMP PASTA A generous portion of shrimp over black pepper angel hair with mushrooms, green onions, fresh garlic and spicy butter sauce

8 Menu Case Study Background Shading E N T R E E S Grilled Red Snapper Fresh snapper with sauteed and lump crabmeat served with steamed season vegetables Stuffed Shrimp Eight large Fried Shrimp, battered and stuffed with Monterey Jack cheese and jalepeno Marinated Chicken Breast 8.95 Marinated Boneless Breast grilled and topped with a slice of pineapple Rio Grande Chicken 9.95 Seasoned Grilled breast topped with Green Chili Sauce, sauteed red onions and Monterey Jack cheese Grilled Chicken with Raspberry Sauce 8.45 Boneless Breast of Chicken grilled and served with crisp garden vegetables and our homemade raspberry sauce Pan-Grilled Shrimp Pasta 9.95 A generous portion of shrimp over black pepper angel hair with mushrooms, green onions, fresh garlic and spicy butter sauce Crab Alfredo Pasta Sweet Crabmeat served over linguini in a creamy Parmesan cheese sauce 7

9 Changes to Consider r Changes to Makee ACTIVITY PERSON RESPONSIBLE ASSISTANCE FROM DUE DATE STATUS / COMMENTS 8

Please be patient. We take pride in what we do. Please allow us adequate time to cook. Sit back and enjoy.

Please be patient. We take pride in what we do. Please allow us adequate time to cook. Sit back and enjoy. Appetizers Crawfish or Crabmeat Nachos Fried tortilla chips covered with Louisiana crawfish tails