THE MIDDLE EAST'S NUMBER ONE RESTAURANT CONSULTANTS
Whether you are planning to create a restaurant menu for the first time or you want to redesign an existing menu, there are certain factors that you should consider before getting started.
Firstly, your restaurant menu is the only item, apart from the food, that your guests will get to see, feel, and consume.
In fact, in most cases, people determine what to consume based on the content and feel of the menu. So, before you jump into scribbling anything on that paper, make sure you consider the following factors.
The Concept of Your Restaurant
The first step in running a profitable restaurant is to develop a concept that will be the heart and soul of your restaurant. When people think about your restaurant, they not only think about food. They also think about the feel of being there as well what you stand for. It all boils down to concept and branding. Your restaurant menu; the paper material, the color, and the character type, size and style should be a tangible, visual extension of that concept.
Available Expertise
This is particularly important for new restaurant owners. If you are still at the pre-opening stage, you will be better off hiring the required expertise before perfecting your menu. It makes zero sense including an item that you don’t have the expertise to deliver. So, for every food or drink available included in your menu, there should be the manpower to deliver it, flawlessly.
Availability of Reliable Suppliers
This is another important factor to consider during restaurant menu design. Developing a good relationship with vendors and suppliers is essential to ensure that top-quality products ingredients are always delivered to you at the right time. Consider delivery time, seasonal fluctuations and the reputation of the vendors as well.
Target Demographics
Your concept and business plan should contain an idea of who your target audience is. This should be taken into consideration when creating your restaurant menu. You should consider their nationality, age, income level, and their lifestyle. The menu should reflect the desires of your customers, not what you want for them.
Competitive Analysis
Before creating your restaurant menu, it is important to take a look at what your direct competitors are doing with their menu. Check the menu offerings, style points, and portions. This will give you an idea of what is common in the market you are entering. You can even do better.
Optimal Price Point
Price is one of the factors people consider when making food choices. The concept behind your restaurant and your target audience should be a starting point when setting prices. However, you should also consider how price shapes people’s perception; especially in the geographical area and niche that you operate in. You can also study the price points of the restaurants you will be competing with.
In a nutshell, the price on your restaurant menu should be structured in a manner that guarantees quality for the guests and profit for the restaurant without compromising.
Developing a strategic concept, marketing plan, restaurant menu, and hiring the right employees can be a very stressful process. If you are really serious about succeeding, a good restaurant consulting firm can take away the stress involved and help you start and run the kind of restaurant that you desire.
