· The menu planner must pay careful attention to the following items when preparing a menu :
Ø Paper
§ Strength
§ Texture
§ Color
§ Opacity
Ø Print
§ Roman type
§ Modern type
§ Script type
Ø Color
§ The color selected for the paper and type on a menu should match
Ø Balance
§ A menu is balanced when the numbers of menu offerings in the various categories are proportionately balanced.
Ø Variety
§ Important not only for the number of selection offered within a category but also for the way in which food items are prepared.
Ø Composition
§ The composition of menu item grouping is important in planning a menu. The menu planner must evaluate how well certain dishes go with particular entrees.
Ø Descriptive copy
§ An explanation of how an items is prepared and served
Ø Truth- in –menu
§ Each and every item described on the menu must be completely accurate
Ø Menu labeling
§ All the restaurants had to comply with the menu labeling regulations
§ All nutrient and health claims on menus had to be scientifically substantiated as well
Ø Listing of items
§ Items should be presented on the menu in order in which they will be consumed
Ø Size
§ The menu should be large enough to merchandise the food items without them appearing crowded on the page
§ The most popular menu size is 8 ½ inches by 11 inches
Ø Cover design
§ The cover of a menu should reflect the décor and the theme of the operation
§ The front cover should carry the name of the restaurant and recognizable symbol or logo of the restaurant
§ The menu cover should be durable, water resistant and stain resistant
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