Creating a Menu

What type of restaurant do you want?What is your price point?What is the layout of your restaurant?What is the theme of your restaurant?What print type?What type of paper?Binding?Color?Design?Tone?

Menu Style and Design

Printed Menu- given to customers as they are seated/clip-on/ table tent

Menu Board- handwritten or printed on a board, wall, or easel/informal and flexible

Spoken Menu- limited, spoken by the server, friendly, sign of well-trained server

Menu Formats

Menu Categories

hotcoldvariety

Appetizers

coldhotthin, savory broththick, creamy chowder

Soups

fresh, crisp vegetablesfresh, crisp fruitshomemade dressings

Salads

salads topped with meat or seafood

meat, fruit, cheese platters

Cold Entrées

varied cooking methodsvaried proteins meat, fish, seafood, poultry

extender- made from leftover meat (pot pie)

vegetarian dishes

Hot Entrées

hotcoldvarious bread various condiments (sauces)

Sandwiches

vegetablesstarches- potatoes, pasta, rice, other grains

low costhealthy

Accompaniments

dessert traydessert menuupsell

Desserts

gouda or brie and fruit instead of dessert

appetizers

Cheese and Fruit

juicemilkcoffeeteasoft drinksspecialty drinksupsell

Beverages