Molly McGrath, culinary director and chef of Roti Modern Mediterranean, is taking a cue from present client behavior Ресторанное меню перевод to tweak the menu. She launched family meal boxes for takeout and supply, and they’ve turned out to be good sellers. “We always hoped to strengthen our dinner enterprise,” says McGrath, “and these have been a very good technique to introduce households and youngsters to Roti.” The quick casual specializes in rice plates with a choice of sauces, toppings and proteins, and households are enjoying mixing and matching and tasting a little bit of the whole lot, she says.
– Use descriptions to set an item apart-Don’t simply checklist the substances; use evocative text that may pique a guest’s interest in a dish. Also, you might want to tell customers why the merchandise is on your menu: Did your grandmother use this recipe? Was it your favourite dessert as a baby? Humanizing a dish takes it out of the realm of being a commodity.
– Point out model names-If your ingredients embrace items (reminiscent of sauces, spices) which can be made by effectively-known and revered brand names, embody these brand names in your description; they enhance the perception of the item’s quality.
Menu engineering consists of putting together all of the elements wherein a properly designed menu can improve the profitability of a menu, thereby making the restaurant itself more financially stable. In 1970 the Boston Consulting Group helped to create a system to collect and analyze data to enhance efficiency within the restaurant industry. The method for menu-engineering includes the following steps: