When coming to develop a new menu for a restaurant there are quite a few obstacles and procedures we have to overcome in order to come out with the perfect menu.
There is more than one way to reach the perfect menu; however, the procedures are not all that different. Here is how we do it;
There is more than one way to reach the perfect menu; however, the procedures are not all that different. Here is how we do it;
At the beginning of the process, the chef is being asked to write down a menu within the restaurant concept. Every section of the menu (appetizers, entrees, deserts...) is written down with a complete explanation: Sides, sauces, size, so the management can understand the menu.
Every dish is than being analyzed according to the following terms:
Every dish is than being analyzed according to the following terms:
- Concept matching
- Popularity
- Profitability
- Uniqueness
- Preparation complexity
Some of the dishes are being replaced after not reaching the accuracy needed.
The second stage will be preparation of the dishes with a full presentation, including plating, garnishing etc.
Tasting is prepared and every dish is being revised and receives a grade of look, taste, size.
The menu will then be broken down to its ingredients, followed by supplier's lists, and a recipe will be written for every dish.
Tasting is prepared and every dish is being revised and receives a grade of look, taste, size.
The menu will then be broken down to its ingredients, followed by supplier's lists, and a recipe will be written for every dish.
Some chefs might not like these lines, but owners, DO NOT continue with this process without having in your hands a written recipe book. I had to fly all the way to New York City to fire a chef for not having a recipe book. I can't emphasize enough how crucial it is for your business. A restaurant without a recipe book is like a boat with no compass. It is your consistency, your stability and it is the number one must have in every kitchen.
Once we have recipes we can calculate every dish to build our costing, and only then can we move to menu pricing. (Dish cost divided by sales price = food cost %)
A balanced menu should consider the variety of the customers which will attend the restaurant. There should be light dishes and heavy dishes, meat but also fish, dishes for children if we are children friendly and dishes for takeout if we are in a busy office area at lunch time.
The menu designer will take in consideration the climate and seasons of the year. We all like, as customers, the feeling of freshness in the menu, we will achieve this by inserting seasonal items / dishes according to our local markets.
A winning dish – is a dish sold in many other restaurants but is being served in our restaurant in a state of perfection. Hamburger for example, might be found in many other menus, if we will create the perfect hamburger we will create movement of customers to our restaurant.
The unique dish – this is a dish that can be found in other restaurant menus, but no one makes it like we do; if anyone ate the seafood ceviche at Balthazar, or the boneless spare ribs at buddakan, these are dishes no one else serves the way they do in terms of flavors and presentation.
Once our menu is finalized, a manual book is being prepared. Every dish will have its photo taken so every cook in the kitchen can see how the dish should look, preparation method will be written, sauces, garnishing, and measurements to reach the needed consistency.
Bon appetit