Exhibitor with menu in front of a restaurant
Posted: Tue Jan 07, 2025 6:11 am
Writing your menu is not just about listing your dishes. It is an important showcase and represents the concept and image of your restaurant - similar to a kazakhstan phone data business card. With a well-written and designed menu, you can ensure satisfied guests. What is important? We have the 12 best tips for creating a menu for you.
Contents
1. Consider labeling requirements
2. List the ingredients of the dishes clearly
3. Labeling of diets
4. Ensure good readability
5. Don't set prices too high or too low
6. Orient yourself to your gastronomy concept – the basis of your menu
7. Plan in advance which dishes you want to offer
8. Create or print a digital menu
9. Price Indication Ordinance
10. Choose high-quality images
11. Add useful information for your guests
12. Don't forget the basics
1. Consider labeling requirements
All restaurateurs who make their own menus must comply with the labeling requirement. This means that you must label certain ingredients in your drinks and food . To do this, it is a good idea to add footnotes to the dishes on the menu and list all ingredients at the bottom or on the last page. These include, for example, ingredients that can trigger allergies, such as nuts, milk, eggs, wheat and soy. You can find more details on the topics of allergens on the menu and other official requirements in the catering industry in our blog articles.
2. List the ingredients of the dishes clearly
Remember to describe your dishes as clearly and as well as possible and to list all the ingredients clearly . This is especially true for foreign language dishes such as "Spaghetti Carbonara" or "Spgahetti aglio e olio", whose ingredients are not necessarily self-explanatory for some guests. You can also emphasize the special features of certain dishes when listing them . Instead of "sirloin steak", you could say "butter-tender sirloin steak from regionally reared free-range cattle". However, you should avoid technical terms from the catering industry, as your guests will not understand them.
Contents
1. Consider labeling requirements
2. List the ingredients of the dishes clearly
3. Labeling of diets
4. Ensure good readability
5. Don't set prices too high or too low
6. Orient yourself to your gastronomy concept – the basis of your menu
7. Plan in advance which dishes you want to offer
8. Create or print a digital menu
9. Price Indication Ordinance
10. Choose high-quality images
11. Add useful information for your guests
12. Don't forget the basics
1. Consider labeling requirements
All restaurateurs who make their own menus must comply with the labeling requirement. This means that you must label certain ingredients in your drinks and food . To do this, it is a good idea to add footnotes to the dishes on the menu and list all ingredients at the bottom or on the last page. These include, for example, ingredients that can trigger allergies, such as nuts, milk, eggs, wheat and soy. You can find more details on the topics of allergens on the menu and other official requirements in the catering industry in our blog articles.
2. List the ingredients of the dishes clearly
Remember to describe your dishes as clearly and as well as possible and to list all the ingredients clearly . This is especially true for foreign language dishes such as "Spaghetti Carbonara" or "Spgahetti aglio e olio", whose ingredients are not necessarily self-explanatory for some guests. You can also emphasize the special features of certain dishes when listing them . Instead of "sirloin steak", you could say "butter-tender sirloin steak from regionally reared free-range cattle". However, you should avoid technical terms from the catering industry, as your guests will not understand them.