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DESIGNING A GOOD MENU

Feb 25, 2015
Article #288
Author: Paul Lavery

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Your menu is the most powerful advertising tool you have and is a large part of how you communicate your restaurants image and creating a first impression with your customer.  Appearance is just as important as content.  When creating a menu, less is more.  Long menus can confuse the customer and make your chef's job harder and give you less control of your food costs. A concise menu with quality dishes that have ingredients that cross over to the other dishes will keep your kitchen running more efficiently and keep your food costs down. Our team at Restaurant Revamp will help you design a menu that makes a powerful presence to your customers/audience. We will help you create a strong menu so you will have the ability to deliver a consistent product and reduce your costs while creating a long-lasting rapport with your customers.

MORE ABOUT RESTAURANT REVAMP

If your looking to Revamp your restaurant/bar or need that extra push to be on top, then let Restaurant Revamp assist you in jumpstarting your business.

What sets us apart from other consultants? We have proven formulas having owned and run successful restaurants for decades with a combined experience of over 100 years.  We learned what works and what doesn’t through EXPERIENCE.  We will thoroughly analyze the processes used in your restaurant and determine where problems may exist.  We meet with your staff and vendors then advise you what you need to do and suggest changes that can help you save money and run a successful restaurant.

Our services (web link) include insight into the most vital elements for your operation’s success. We specialize in capturing the big picture by taking a “hands on” approach and coming up with processes that streamline day to day functions and report our findings as to what may be causing the problem issues that are preventing you from increasing your bottom line.

Our proven strategies are aimed at improving your financial cash flow by decreasing the most important costs.  Many times these loopholes fall in the food, payroll and beverage costs.  We analyze this and provide feedback as to what can be done to improve your bottom line without jeopardizing the integrity of your vision.  We at Restaurant Revamp can help you bring your ideas to fruition.  Minor adjustments can lead to major outcomes.

 

                                                                                                                                                                                                                                                      

Mel Jones is one of the premier restaurant brokers in the nation having published hundreds of articles on buying and selling a restaurant and bar business, selling thousands of restaurants in CA., WA and AZ and building one of the most copied business models in the brokerage industry.  Mel started SellingRestaurants in 2004 with the one simple concept, give the buyers the information they need to make intelligent buying decisions without being pestered by a broker or hiding information, prepare the business for market by researching key details that make or break deals and educate the buyer on the buying process to create an intelligent buyer.  Prior to SellingRestaurants, Mel was a Chief Financial Officer for Universal Music Group, the largest music company in the world.  There he participated in more than $11.5 billion of merger and acquisition transactions.  He also work for top companies such as Nestle Foods, USA. He hold a Bachelors in Business Administration Finance as well as attened Law School at Gonzaga University.  Give Mel a call at 480.274.7000 or e-mail him at [email protected] if you have any questions. 

 

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