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How to Build a Menu for Your New Restaurant

Are you dreaming of opening a new restaurant? One of the first questions you’ll mull over is what to put on your menu. Configuring the direction of the menu sets the tone for the entire establishment, so it’s a key step in the initial planning stages of following your dream. 

How to Build a Menu for Your New Restaurant

The tips below can help chefs decide on their staple menu selections so guests will want to come back for another meal.

Cross-Utilize for Menu Variety 

One of the biggest limitations to any menu is the size of the restaurant kitchen. It’s a challenge to incorporate a range of flavors and cuisines when you only have a few workstations. 

However, a varied menu at your new restaurant, even if the kitchen is small, is a good goal to aim for. The top way to achieve this is by cross-utilizing ingredients. 

When you learn how to create a lot with just a little, your job is less complicated but your guests are still satisfied with the number of options. And you get to unleash your creativity nightly instead of limiting your work to only a few dishes.

Pay Attention to the Logistics

When it comes to presenting your new restaurant menu to the world, use legible fonts. And don’t drone on in the item description — just tell the diner what to expect and which ingredients are used. 

Remember, your restaurant menu is your opportunity to present your craft to your customer — it needs to make a great impression. Consider how the design will look under your restaurant’s lighting and make sure it’s easily readable for people with weak eyesight. 

Know Your Profit Margin — Price Everything Right

Your menu prices until will be somewhat arbitrary until you hammer out the hard costs of each dish. But it’s not just a matter of tracking the actual ingredient prices — you need to calculate your operational costs too. Once you have these figures on paper, you can better estimate how much you need to charge per dish to make a profit, and you’ll know exactly what your profit margin is per menu item. 

Going forward, you’ll be able to track the top-performing dishes and make gross and net revenue projections based on what’s selling. Then you can better design your menu to highlight the dishes that are both popular and more profitable. Menu creation is an ongoing process, not a task you’ll complete just once. Set aside time to optimize your menu periodically.

Perfect Your Talents

The next stage of your career begins at Park City Culinary Institute. We have a wholehearted focus on building our students’ expertise in all areas, so you can benefit from the experience of our many talented professionals in the field. Contact us today to learn more about how to get started.