how do i start a menu for a small restaurant.?
my family wants me to come up with a menu for a restaurant but i don’t know where to start.
What ever you come up with make sure that you do a full costing on each recipe (find out what it costs to make it). Better to know that you can’t make a profit on something before you put it on a menu.
For any menu the biggest thing to remember is to know the ingredients for every item. You don’t want 20 entrees that each uses 4 to 5 different ingredients. You want a good deal of cross over for you ingredients. It’s easier, and cheaper in the long run, to order 50 pounds of carrots that are used in 5 entrees, most all of the lettuce mixes for salads, 3 apps, and a dessert than to order 2 pounds for 1 entree. Each ingredient takes up space, whether it’s in a cooler a freezer or in dry storage. You need to keep in mind not only what you customers will like and what they can afford, but how maximize your inventory. Inventory equals money sitting on a shelf.
first of ask youself who will you be catering to? do you live in an ethnic neighborhood? ask your friends what do they want on the menu? how much money do you want your customers to spend on a meal? these are the questions you need to answer first then according to your answers look on line at different restaurant menus and come up with ideas. Was I helpful? hope so….good luck
References :
What ever you come up with make sure that you do a full costing on each recipe (find out what it costs to make it). Better to know that you can’t make a profit on something before you put it on a menu.
For any menu the biggest thing to remember is to know the ingredients for every item. You don’t want 20 entrees that each uses 4 to 5 different ingredients. You want a good deal of cross over for you ingredients. It’s easier, and cheaper in the long run, to order 50 pounds of carrots that are used in 5 entrees, most all of the lettuce mixes for salads, 3 apps, and a dessert than to order 2 pounds for 1 entree. Each ingredient takes up space, whether it’s in a cooler a freezer or in dry storage. You need to keep in mind not only what you customers will like and what they can afford, but how maximize your inventory. Inventory equals money sitting on a shelf.
References :