A beautifully designed menu is simply part of a visit to a restaurant, café or bar! Because besides the interior, the menu also contributes to the important first impression. The menu is much more than a mere listing of what's on offer: it inspires your guests, brings you closer to the concept of your business and can play a decisive role in how your establishment is perceived by your guests. Even if it is often forgotten: The menu is an important marketing tool!
The menu should be well thought out! So think about it in advance:
Once the basic things have been clarified, it's time to start designing the menu. Which design suits your concept? Will it be a classic menu or would you prefer a modern version? How are the individual pages designed? What colors will be used? There are many possibilities when designing the menu! Take advantage of them, even if it means a little more work at the beginning.
In addition to the food and beverage selection, a list of additives and allergens must also be included in the menu. This labeling has been mandatory since 2014. Substances requiring labeling include nuts, grains, crustaceans, eggs, fish, peanuts, milk and celery; in addition, products containing dyes or genetic engineering must also be labeled. Additional designations such as "vegan" or "gluten-free" are voluntary.
It doesn't always have to be the classic menu! Small special menus are becoming increasingly popular. No wonder, because there you can specifically address seasonal conditions, special offers or the time of day.
Lunch or dinner menus
Is your establishment a popular lunch spot? Then why not offer a special lunch menu. On this menu, you can put together dishes that are particularly popular at lunchtime. Perhaps special lunch offers are also worthwhile here? The same applies to the evening menu, of course.
Daily or weekly menus
Besides the classic menu, daily and weekly menus are probably the most popular variant of the menu! Here you can clearly display your special offers and change them regularly without having to adjust the whole menu every time.
Asparagus in the spring, mushrooms and pumpkin in the fall: there are different ingredients depending on the season. Offer your seasonal dishes on a special card - you can attach this to the normal menu. This way, your guests will see directly which dishes they can look forward to using seasonal ingredients.
Do you offer special menus? Then create separate menu cards for these menus! In addition to the sequence of dishes, you can also offer suitable drinks. Leave the menu card at the table during the meal - so your guests can always check which delicacy they can look forward to next.
Menu cards come in many different materials:
This is how every hospitality business finds the menu that fits the concept!
Just because the menu is an important marketing tool, things can also backfire! Namely, if the card makes an unkempt and dirty impression. Therefore, check your menus regularly and replace damaged or stained pages. Most menus can also be wiped with a damp cloth to remove dirt. The only exceptions are paper menus.
As a rule, menus do not need to be disinfected; regular wiping is sufficient. However, during periods of increased germ contamination, such as the flu and cold season, it is advisable to also disinfect the menu. After all, it's not just since Corona that it's been clear that objects that are frequently touched and handled by many different people can be potential carriers of disease. However, not every material is suitable for cleaning with disinfectants: Sensitive materials can be damaged.