Restaurant Menus

by 8 replies
9
I was recently asked about a job helping a new restaurant with their menu.
I'm not a foodie by any means. But I do know that menu prices, etc open up a whole new ball game.
So I was wondering if anybody here had any experience doing anything like this. And if they could give me any pointers for research, practice, or any other tips. (Books about the psychology of the subject, as well as effective research methods for the job itself. Would be greatly appreciated.)

Thanks in advanced.

-Andy
#copywriting #menus #restaurant
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  • I'm surprised a restaurant would ask you to help if you lack experience with food costing. There is some psychology to pricing, but there is also a whole lot that goes into food costing from the base price of the item(s) and ingredients, the prep work, storage costs, any losses etc... must be all be considered as part of the base cost before you figure out how much you charge. It is far more complicated to determine cost of menu items, than lets say a wholesale item you buy and simply resell.
    I haven't worked in restaurants in years, but this is something that likely would have changed much. The chefs/cooks and whoever runs the kitchen needs to be involved they can give you ideas of waste costs etc...
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  • The Cornell Center for Hospitality Research has studied menu pricing and format. Here is a link to the abstract of one study they did last year. You have to sign up for their newsletter to read the full report, but it's free.

    $ or Dollars: Effects of Menu-price Formats on Restaurant Checks

    There is also a nice little book called Menu Design: Restaurant Manager's Pocket Handbook
  • Good luck with this. I am interested in what others will have to offer in terms of tips and advice.
  • Dear you just do goggling you would get many material for you use.
  • Have you ever watched Gordon Ramsay's Kitchen Nightmares? He has a lot to say about menus. Especially ones that have way too many items. I love this show. There are always so many lessons that apply to any kind of business.
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  • Menu prices will depend on the type of restaurant and the kind of food you offer. If you are able to differentiate well, you can charge a higher price for the same menu item offered anywhere else.
  • Vin wrote about this on the Clambake, here
    Take One From Column A, One From Column B
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    Restaurant Menus

    I was recently asked about a job helping a new restaurant with their menu. I'm not a foodie by any means. But I do know that menu prices, etc open up a whole new ball game. So I was wondering if anybody here had any experience doing anything like this. And if they could give me any pointers for research, practice, or any other tips. (Books about the psychology of the subject, as well as effective research methods for the job itself. Would be greatly appreciated.)