When designing for the menu, try to consider why you had selected that menu items and how they are going to relate to that of the service system. The menu and the service system are actually the foundation of the restaurant and need to be compatible. Try to begin with what you feel will be the right menu for that of your concept. Do not simply focus on what is functional and what is practical. By simply focusing on the practical aspect of the menu, you will be able to lose that creativity and inspiration. Only right after you settled on what you think is appealing items for the menu is actually time to consider on that of their practicality.
The cost of the product can be the main consideration. The pricing needs to reflect on the service and the d?cor. The high-end gourmet will actually be completely out of place in that fast food outlet with the simple yet speedy service.
To add, another consideration is the skill level of those employees. If ever that you will plan to open for the fast-food or that of the fast-casual restaurant, make sure that you will hire for the personnel that has the skills that are going to commensurate with that of the pay scale that can be driven by the menu price points. That gourmet, and tableside service restaurant that has high menu price points needs to have a high level of employee skills and high-level experiences, and they need to have a more appropriate kind of pay scale too.
The equipment that is needed for the menu items is actually an important factor. The tools and the equipment for the restaurant can differ from those that are in the construction company but both can be critical when getting the job done incorrectly way. The menu will actually dictate the needed equipment and that of its cost.
The inventory requirement is also another important factor to consider. When designing for the menu, how to determine the offering is actually very critical especially when controlling the food and the cost of labor. Try to consider the number of items on the menu. The more that you are to offer than the more than the labor hours will it take in order to prep and to serve each of the dishes in a timely way. The excess in the inventory is the money that is just sitting right on the shelf. The more menu items and the more ingredient inventories you have to account, the more you are to have waste you are most likely to acquire. Make sure that you are going to know how to be able to wheel those menu items together. This only means using the same kind of food products in many menu selections as much as possible. What a lot of the beginners will realize is that when designing for the menu is that the choices are not better. The more choices being offered, the more they will cannibalize with each other.
The effective way in order to add up menu items while controlling the food costs is to offer daily specials. This can be the best way in order to offer various selections that are going to keep the menu to be appealing. In preparing for the specials, you need to be much careful about preparing just enough in order for you to control those unnecessary waste.