Restaurants that invest heavily in their menus perform better than those that don't. Menu design is vital to convincing customers to order certain things. It makes them come back to try what they couldn't try the first time. Choosing the right menu templates can make a big difference to your restaurant's sales.

Menu design is not just something you throw on there! This is based on the strategic placement of items, dishes you want to sell more of (or are already selling well) are displayed prominently.

You need to plan the menu in advance, before sending it to print. For example, watch your visitors' eye movements, try making smaller (or eliminating) dollar signs on the menu.

Proper menu design is very important. There's a difference between confused customers with random sales and customers who order dishes that are prominently displayed.

Envato Market offers you all the restaurant menu template design options you could want for your small restaurant.

The best restaurant menu templates available for sale on Envato Market (GraphicRiver).

At the same time, designers and marketers who want to get more customers from a small restaurant have a huge selection of menu templates to choose from as well. Browse inspiring projects below.

Creative Menu Templates for Restaurants

Here are twenty restaurant menu templates with beautiful designs and professional features. They come in several print-ready, flexible designs.

1. Food Menu Template Bundle

This modern, clean and visually appealing menu template is good for restaurants of all shapes and cuisines. Its minimalist, column-friendly design allows your visitors to quickly and easily select the menu options they want.

Use it for small restaurants of all types, from steak houses and bars to cafes and cafeterias. It has fully layered and organized files that will make your menus hassle-free, so you can have peace of mind while showcasing the best dishes to your customers.

2.

This precise, modern and elegant menu design is ideal for use in restaurants. It has a minimalist black and white layout and nice spacing between letters so the font will be readable for your visitors.

It's easy to highlight your small restaurant's most luxurious dishes with its clean layout and thoughtful design. With Photoshop PSD files included and interchangeable images for greater customizability, this template is letter sized for added convenience.

3. Cafe Menu Flyer + Business Card

With a soothing color scheme that's easy on the eye and color contrast to highlight important points, this flyer is as decorative as the template allows.

Featuring clever layout and unique font, this menu design is suitable for small operators of cafe restaurants, steakhouses and even fast food joints. Its graphics files come in both Letter and A4 sizes for added marketing flexibility.

4.

If full menu customization is what you're looking for, then this template can't be discarded. It gives you complete control over your color palette, objects, images, text, and content, making it easy to display your best-selling menu items!

Print-ready, multi-layered multi-function menu template is good for any type of restaurant you operate. It comes with JPG graphics and Photoshop PSD graphics files.

5.

With a simple yet eye-catching restaurant menu design, this offering showcases your small restaurant's dishes in an easy-to-read format. This makes it ideal for people of all ages, including young children, seniors, and everyone in between.

The sharp color contrast is enough to highlight best-selling items, allowing hungry eaters to grab them with ease. The template is ideal for a restaurant, pub, bar or cafe.

6.

Small restaurant owners are always looking for menus that are simple and attractive, conveying information clearly and convincingly. This menu template is attractive to all types of restaurant owners as it has a multi-functional creative design. If you want to sell more of your signature items than before, this template is a great choice as it showcases your best product front and center.

7.

Clean design, large fonts and attractive presentation are all part of restaurant menu design. Make your most mouth-watering dishes easy to spot for hungry eaters with a clear template format, easy-to-read fonts, and great color choices.

Don't be confused by the name: the template can quickly be turned into menus for restaurants, cafes and steakhouses. Print-ready, this menu is compatible with Adobe CS4 or higher.

8. Fruit Juice Menu Flyer / Magazine Ad

Torn between a variety of colors and vibrancy, this fantastic menu template offers complete customization. Have a restaurant you want to create a menu for?

This is a great choice because it comes in Letter and A4 sizes; editable text; and images that can be swapped. In short, this is a restaurant menu design that will help you sell more items and spread word of mouth.

9. Sailor Restaurant Package

This clear and presentable menu template comes with a neutral solid background and black fonts to help you list dishes right off the page. With Photoshop PSD graphic files, this design organizes your small restaurant's offerings into well-organized rows and columns for quick comprehension. A minimum of Adobe CS6 is required for editing.

10. Café Menu and Restaurant Template

This interesting menu template features a flat, neutral background and thick, bold colors to display graphics and food images. The result is a clean, well-organized small restaurant menu design that allows you to showcase the best dishes to your eatery's hungry customers. The text is customizable so you can tailor it to suit whatever restaurant you work for. It comes with Photoshop PSD and Vector EPS graphics files.

11.

A versatile menu design, this template is perfect for any small restaurant serving burgers, vegetarian options, sushi and everything in between! With a clean, crisp and bold design, it's perfect for bringing your menu's most luxurious dishes to the eyes of your diners. Large and bold fonts encourage reading. All said and done, you get a print-ready menu template with five unique layouts to choose from.

12.

Capture the appetite and attention of eaters with this thoughtful and neat menu. By creating buzz and encouraging your visitors to spread word of mouth, this template is great for multi-purpose use.

Whether you're a bar, restaurant, grill or cafeteria, you'll be able to highlight your signature dishes and serve a drink to your customers with this handy template. It includes Photoshop PSD graphics files and full customization with easily editable texts and images.

13. Doodle Cafe Menu + Business Card

The generous amount of white space in this menu design makes it very useful in directing customers' eyes to the mouth-watering menu items of your small restaurant.

This template has 3D elements such as shading, which is a useful graphic design element that makes food images appear to fall right out at your visitors. Comes with a business card template as a bonus.

14.

This restaurant menu template is completely minimalist. Your diners will love the spartan design, broken up with splashes of color and graphics to highlight the ingredients in your dishes.

Typographically-wise, this template features clean, large and easy-to-read fonts in headings that help visitors make their choice. InDesign INDD and Photoshop PSD graphics files are included, and business cards are part of this template pack!

15. Food Menu Package 5

Small restaurant owners will love this menu template package that promises full customization. You can quickly and easily change your logo, text, and images to control your menu design and messaging.

The menu layout - broken down into cards - is ideal for showcasing your establishment's signature dishes. This clean, modern template is suitable for all types of restaurants: cafes, cafeterias, steakhouses and more!

16.

Create a good atmosphere for your visitors with this menu template that combines the contrast of light and dark dynamics. This modern and attractive layout offers alternating black and gray backgrounds that provide a smooth backdrop for displaying your small restaurant's food.

With large headings and a two-column design, this menu enhances the flavors of the food you want to sell. The template comes in A4 size and is ready to print. You can easily add information about your restaurants and get that menu quickly!

17. Food Menu Pack

If your small restaurant displays a large number of dishes, then this restaurant menu design is perfect for your purposes. Featuring a two and three form menu pack, this pack comes with Photoshop PSD graphics files.

Its evenly spaced page elements and large, readable headings and subheadings ensure that your visitors won't be delayed in ordering. Full customization allows you to manage your messages.

18. Minimalist Menu

Minimalism is the main theme of this restaurant menu template, which means a super simple and elegant approach to design and presentation. Beautiful content on a white space focuses the visitors' eyes on the names of your dishes.

Clean spacing ensures that people point to what they want without thinking. Multi-purpose design means use in any restaurant, cafe or fast food place!

19. Food & Restaurant Menu Chalkboard Template

Huge beautiful images are at the heart of this beautiful menu template. Direct your visitors' eyes to the most popular dishes by impressing with the high-quality images splashed across this template.

Whether you have a small restaurant, snack bar, sushi cafe or internet cafe, this template will show off your food at its best! Full customization is provided where you can change the text and images as desired.

20.

This menu template pack comes as a bonus with both two-sided and three-sided menu layouts and business card templates. With its black and gray design, this menu exemplifies minimalism and aesthetics.

Contrast is used effectively to make it easier to read, and the font is large enough to impress your visitors. Text, colors and fonts are all at your disposal and fully customizable!

Optimize your menu for better results

Without ready-made menu templates, you'll have to design the layout yourself, which can be challenging. How do you arrange your topics? Do you choose simplicity or scope?

A creatively designed restaurant menu template gives you a professional starting point to work from. Here are some menu tips to help you increase your sales:

• Place the most important menu items where customers will look first, which is in the top left corner, just like when reading a book.
• Organize your menu into sensible and related sections, from appetizers in the top left corner towards main courses.
• Use only the highest resolution product images to convey the impression of high quality food and ingredients.
• Remove dollar signs from menus, as research shows customers spend more money without dollar signs in front of prices.

Customize your menu and optimize it for sales and customer service.

The impression of visitors about an establishment and, accordingly, its profitability is influenced by many factors: the cuisine, the level of service, the atmosphere, the cleanliness of the restrooms. One such factor that many restaurateurs often overlook is the menu. The selling potential of which is difficult to overestimate. Essentially, this is an advertisement that a visitor is guaranteed to see and pay close attention to. Your task is to create a menu so that it produces the desired effect.

In this article I will share with you the secrets of creating a menu that will work to increase profits. The tips below will be useful to those who are just starting their own restaurant business, as well as to experienced restaurateurs who never tire of improving their brainchild.

Make it easier for visitors to choose

It is a scientifically proven fact that the wider a person’s choice of options, the more confusion and discomfort they feel. This is confirmed by a study by Sheena Iyengar, an expert in sales psychology, during which a grocery supermarket placed 24 types of jams on the shelves one day, and only 6 types the next. On the first day, only 3% of shoppers added a jar of jam to their baskets, while on the second, more than 30% of shoppers bought the treat. Excessive choice often leads to the fact that a person refuses to choose at all.

According to another study, 80% of total sales come from 16% of menu items. The remaining 84% generates only a fifth of the income.

You shouldn’t burden your guests with a huge variety. From time to time it is worth analyzing the menu and removing ballast. Don't know what to delete? First, review your sales reports and identify your worst-selling items. Among them, highlight the dishes with the lowest margins and get rid of these outsiders. This will not only simplify the choice for your guests, but also make it easier for the chefs, which will have a positive impact on the speed and quality of their work.

One menu or several?

If your establishment has different menus for breakfast, lunch and dinner, or, for example, a separate children's menu, you should not put it all in one folder. It is better to divide them into several separate ones and serve guests only the menu that is relevant to them.

A study from Bournemouth University even came up with a formula for the optimal number of dishes on the menu: for fast foods there are six dishes in each category, for regular restaurants – seven positions in the categories of snacks, salads, desserts and ten main courses.

With or without pictures?

Should pictures be placed on the menu and in what quantity? Photos of dishes are great at attracting attention and in themselves advertise the food and drinks. Often, when making a choice, visitors simply point to the picture they like instead of the name of the dish. The disadvantage of this solution is that the use of pictures increases the size of the menu.

If you use photos in menu design, pay special attention to their selection and design:

• use only high-quality professional photos;
• place photos of your dishes on the menu, and not colorful pictures from the Internet - even if your dishes have excellent taste, the discrepancy between their appearance and those presented in the picture will leave visitors with a feeling of deception and an unpleasant aftertaste;
• professional design – a menu with pictures should look like a single whole from a design point of view;
• Complete the photos with appetizing descriptions of the dishes.

Developing a menu without illustrations for each item also has its advantages. This makes the menu look more concise and takes up less space. In such a restrained design option, descriptions come to the fore. Often on restaurant menus you see a simple list of ingredients in the food labels, for example, “Chicken fillet, romaine lettuce, Parmesan cheese, white bread croutons, Caesar dressing.” The text in the description should stimulate the appetite and make you want to try the dish. Alternatively: “The famous salad of tender chicken breast and fresh romaine lettuce, dressed with signature sauce and strewn with Parmesan cheese, crispy croutons and halved cherry tomatoes.”

How to write prices?

Round to a whole number or write 99 after the decimal point? It depends on your target audience. If you consider yourself a premium establishment, your guests obviously expect to spend more on their meal than they would spend on food prepared at home. Therefore, if a dish costs 150 UAH, there is no point in tricks like 149.99 UAH. If you are focused on the lower and middle price segment, where it is important for the buyer to spend less, prices in the 19.95 or 29.99 format are quite justified.

In any case, when designing a menu, it is important to minimize any associations with wasting money:

• Avoid denoting currency, indicate the price in a simple number without UAH, RUB. etc.
• give up the tabular format - the column with prices in its entirety evokes unnecessary associations with cost calculation. It is better to write prices right next to the name of the dish and, if possible, not highlight them in any way or highlight them minimally (in color or font style, for example);
• remove the lines/dotted lines indicating the price;
• Again, work on attractive descriptions of the dishes - they will draw attention away from the price.

Menu structure

The layout of menu sections is not the case when you should experiment with creativity. They must be placed in the correct sequence: Appetizers, Salads, First courses, Main courses, Side dishes, Desserts, Drinks. And yet, even such a clear restaurant menu structure leaves room for time-tested marketing techniques.

Trap positions

Place the most expensive items at the very top. Visitors typically scan the listing from top to bottom. If the first thing a guest saw was a lobster for 400 UAH, then dishes with significantly lower prices located underneath it will look like a very acceptable choice.

Also, almost any menu has expensive items that are rarely ordered. Use them as a trap. Place popular dishes that have the highest margin next to this position. Next to an expensive dish, they will look very advantageous in the eyes of visitors.

Golden Triangle

Based on a study that studied the patterns in which the gaze of a person who picks up a menu moves, the rule of the “golden triangle” was formulated. According to it, the visitor's eyes move from the center to the upper right corner and then to the upper left corner. It is in this triangle that it is important to try to fit the items that you want to focus on, especially food and drinks with the highest margins.

Size matters

If your establishment is not a high-end restaurant with a menu bound in leather with gold embossing, consider a menu format other than standard A4 sheets. For example, a small narrow three-fold menu does not take up much space and can remain on the table throughout the guest’s stay in the establishment, which allows you to place an additional order without having to ask the waiter to bring the menu again.

In any case, the size of the menu should correspond to the size of the tables in the establishment. The visitor should not wonder where to put the cumbersome menu when he has already made his choice.

Errors in menu design

Avoid the most common mistakes in menu design.

Unreadable font

Sometimes an intricate font is part of the establishment’s branding; in such cases, it should not be excluded from the menu, but writing the entire menu in a font that is difficult to read is also not the best solution. You can leave the ornate style for headings, and choose a simple, easy-to-read font for the list of dishes.

Focus on prices

“Wow price for a steak!” - this is clearly not the effect that a quick glance at the menu should cause. Don’t distract visitors from exploring the range of food and drinks with clearly marked prices.

Grammar errors

You are a restaurateur, not a graduate of the Faculty of Philology. You can be forgiven for making grammatical errors. In personal correspondence, for example. On the menu of your establishment - under no circumstances. Before sending the menu to print, be sure to have it proofread by a specialist.

Facelessness

The menu is an integral part of the establishment’s branding and must correspond to the overall concept. Showcase your personality through your menu and state the principles on which your business is built. Not only in design, but also in texts. In addition to the list of items, you can add various phrases and quotes to the menu (if appropriate, based on the restaurant format), for example, “No small portions - you won’t leave here hungry!” or “Our steaks are made from the freshest meat that has never even seen a refrigerator.”

Menu on the establishment's website in PDF format

Users should be able to view your menu online without having to download pdfs. Not to mention that this format is completely unsuitable for viewing on mobile devices, and the text in PDF is not indexed by search engines.

A well-designed menu is an effective marketing tool that can solve a lot of problems: guide and help guests with their choice, do part of the waiter’s job of describing dishes and their benefits, and also convince guests of the need to visit your cafe or restaurant again.

Use the tips above to create a menu that really sells. Don't forget about your competitors too. If your cafe is not the only one within a 100 km radius, before you take on the development of a new design, spy and study the menu of your competitors, and then make it better than theirs.

Your Master Rurto

“...You’d better starve than eat anything...”

Omar Khayyam

The best and most important marketing tool is creating a restaurant menu. It is better to create a good and working menu at the start-up stage. All repairs, decoration, interior and everything that makes up the perception of the restaurant serves to ensure that the guest sits in a comfortable chair and picks up a menu of dishes. Until this moment, he has nothing to pay for, and often novice restaurateurs often repeat the same mistake: they pay too close attention to interior issues, and the menu is developed according to the “by the way” principle.

Remember: the task of the interior is to attract the Guest to the “first purchase”, and the menu and service create in the Guest the desire to return and make a “second purchase”.

To make a positive decision on the guest’s second purchase, you need a selling menu, one that will sell itself, complement the waiter’s words with visualization, provide complete information about the dish, focused on increasing the average bill, and should be compiled in such a way that it helps to use active sales methods and technologies .

After all, it is the menu that ultimately determines the type of target audience, what qualifications of employees you will need, the list of equipment and much more. All this together will determine the sales and profit of the enterprise. Competent creating a restaurant menu will not only attract visitors, but can also guarantee repeat visits to your restaurant guests.

You need a selling menu, one that will sell itself, complement the waiter’s words with visualization, provide complete information about the dish, focused on increasing the average bill, and should be compiled in such a way that it helps to use active sales methods and technologies.

Therefore, special attention is always paid to the menu.

Food-laboratoryResto- MENU provides a full range of services for creating the ideal menu for almost any type of enterprise in the Hospitality Industry.

The process of developing and creating a restaurant menu includes 10 stages:

1. Analytics and development strategy
2. Menu engineering -menu-engineering
3. Development of a selling menu
4. Elaboration of dishes
5. ART-development of dishes
6. Stage of testing dishes by tasting
7. Development of menu text, algorithms and documentation
8. Training kitchen staff to work on new items in the approved menu
9. Design layout and menu design
10. Implementation of the menu in the restaurant

The cost of work includes:

• Documentation on the development of the 2nd stage;
• Documentation on the development of the 3rd stage;
• Developed technical and technological cards of the TTK with a compiled summary recipe and a fixed cost (food-cost);
• Documentation of production workflow: acts, preparation standards, timing, procurement algorithms, job descriptions, etc.;
• Photobank and videodatabank (photos and videography);
• Statistical data on working with tastings;
• Developed documentation for the 7th stage;
• Developed documentation for the 9th stage;
• Carrying out the training process on our territory (in St. Petersburg) or on your territory;
• Receiving ready-made menu copies;
• Carrying out the launch of the technological process and its debugging;

During the execution of work, the Customer additionally pays:

• Air transfer and car transfer (airport, hotel, place of work)
• Accommodation 4* or 3*+ hotel;
• Meals for the chef or technologist for the entire period of work;

Over the past year, we have developed menus for the following restaurants: Buffet, Rasputin, Teryoki, Pristan, Tryton Bich, Royal Bich, Tkemali and Maurice-pub, Vincent, KaZan, Wok&Kebab café, ZiZn, La Mama and others.

Cost and timing of work are directly dependent on the image of the project, its size and conclusions made on the basis of the customer’s technical specifications and additional research work.

Duration of work: from 21 days to 3 months after providing the necessary documentation and making an advance payment.

The menu is the basis of the restaurant business. This is not just a list of dishes that are served in the establishment, but a way to offer the visitor what interests him most, to capture his attention. A common mistake novice restaurateurs make is to tackle menu layout as an afterthought. When the interior, sign and logo are ready, it can be difficult to match the menu to the already created atmosphere of the establishment

It’s logical to start with the menu, and you need to do this before you create the environment for your restaurant or cafe. The image of the establishment is expressed in the choice of cuisine and key dishes, and then it’s time for the interior and style. Even the staff uniform depends on the menu! Imagine waiters in kimonos with a menu from which you can only choose pizza and craft beer.

A good menu should also be convenient for your waiters so that they can quickly find the right item and forward the order to the kitchen. This is very accessible in the Poster POS accounting system. , create a menu and see how it will look on your tablet.

Don’t neglect the simplest advice: look at how your competitors’ menus are designed. Does it fit with the overall concept of the establishment and what do visitors order more often? Don't be afraid to borrow successful models and add them to your menu. But, of course, it’s not worth blatantly copying. It is possible to correctly create a menu for a cafe or restaurant only after analyzing the market.

Menu development for a cafe, stages

Creating a menu for a cafe or restaurant can be divided into several stages. First, a concept is formed: groups of drinks and dishes, positions for each group and price categories. Then a test tasting, after which the key dishes on the menu are selected. The final stage is the creation of technological maps and the choice of optimal serving of the dish to the visitor. We advise you to invite an experienced chef to draw up technical maps, which your cooks will subsequently use.

What should you consider when developing a menu?

Target audience;

choice of cuisine;

establishment format;

the level of trade margins and the optimal cost of each dish;

culinary trends.

Long or short menu

Remember, a long menu increases the time it takes to serve visitors. Instead of deciding on an order in a few minutes, they will study the menu for a long time and meticulously. This is especially true for clients who come to you for the first time. They also can't decide what they should try and consult the waiter. The speed of service to other tables is significantly reduced, which means you lose money.

Some restaurateurs argue in favor of a long menu by the fact that the client, having tried everything, will stop coming to your establishment. This is a misconception. Remember: your regular customers come back to eat their favorite dish again and recommend it to their friends.

Don't confuse a menu with a brochure of weekly or monthly specials, which are often used as a serving mat or as a pyramid on the table. This is a great way to highlight your margins and seasonal dishes, which we'll talk about a little below.

How to create a selling menu

Let's assume that your establishment has already started working with a well-developed menu. But you notice that some dishes sell very poorly, although they have a minimal markup. It is important not only to work out the menu, but also to make it selling. It all starts with analyzing the existing assortment and identifying the most marginal and popular items. Perhaps we will reveal the secret of the restaurant business to someone, but almost all establishment owners have been using the simplest and most optimal method for more than 30 years.

The classic method of menu engineering was developed back in the early 1980s by scientists from the University of Michigan - Donald Smith and Michael Casanava from the USA. They took a popular market analysis model and adapted it to the restaurant industry to understand how different menu items performed. Then we divided all the dishes from the menu according to two criteria: the share of sales in the category (compared to the average) and the margin per item (compared to the average). There were only 4 groups of dishes:

"Stars" - high margins and good sales. The basis of a profitable menu.

"Workhorses" - good sales, but not too much margin. You shouldn’t remove them from the menu, but you should strive to reduce their cost or increase their price.

"Riddles" - high margins, but weak sales. It is necessary to stimulate demand for such positions.

“Dogs” - low margins and poor sales. Garbage that needs to be removed from the menu. Such dishes only distract visitors.

Food analysis

Let's analyze one menu category. For example, consider the category “beer snacks” in a cafe or pub. Our goal is to determine which group the dish belongs to. We took sales data for one day in the proposed cafe, but it is better to conduct a similar analysis over a weekly or monthly period to avoid errors.

	Sales volume, pcs.	Share of sales, %		Cost, %		Gross cost	Volume of sales	Gross Margin
Basturma
Onion rings
Cheese balls
Crackers
		Average share of sales - 25			Average margin - 218.9

Fill out the table:

The number of all dishes sold per day: 15 + 70 + 30 + 85 = 200. Add up the known data and enter the total sales volume, total gross cost and gross margin. If you want to calculate foodcost, then divide the gross cost by the total sales in the category and multiply by 100%: 14,620.5 / 58,400 * 100 = 25%.

To find out average profit margin of dishes, divide the gross margin by the total number of items sold: 43779.5 / 200 = 218.9. By comparing the data for each position with this figure, you will understand which dishes you have are high-margin and which are not.

To find out share of sales of each dish, divide the number of servings sold by the total number of dishes sold and multiply by 100. If you want to find out average share of dish sales in this category, then divide 100% by the number of positions in the “beer snacks” category: 100 / 4 = 25%. By comparing each item's share of sales to the average share of sales, you can determine the most and least popular items.

Onion rings are the star, high margin and very popular.

Basturma is a “dog”, low margins and demand. Feel free to remove the snack from the menu and replace it with a profitable item that your visitors will like.

Crackers are a typical workhorse, high popularity but low margins. The cheapest item in the category. Perhaps the price of the dish should be increased.

Cheese balls are a “mystery”, good margins, but poor sales. We need to make the position more popular. Launch a promotion or special offer with this item, highlight it on the menu and instruct the waiters to offer it more often.

How to highlight marginal positions in the menu

Draw attention to marginal items on the menu. Place them in a separate block, write them in large font or highlight them in contrast against the background of other positions.

Place the highest-margin dishes first or last in your category. But they should not be the cheapest or the most expensive - this negatively affects sales.

Highlight marginal dishes with a photo. If you add a photo to each item, then highlighting the desired dish will be problematic. But if you show only a few items from a category, they will definitely catch the guest’s eye.

Add dishes with above-average margins to special offers. Place an artificial restriction on them. For example, a seasonal offer, a limited dish from the chef, only on certain days, etc.

Focus your guests' attention on rare and expensive ingredients in your dishes. Everyone wants to try something unusual, something that cannot be bought in a store. Such components are a good justification for the high price.

Visually separate prices from menu items so that guests can easily compare them. Place prices in a separate column or separate them with a line. The main thing is not to write next to the name of the dish.

When planning your menu, you need to understand what kind of people will come to you. Based on this, you need to build a general pricing policy for the establishment. Do not rush to include dishes on the menu whose preparation standards you do not know. Consider supply disruptions, seasonality and price increases. can also cause your menu to not work as you intended, so be sure to eliminate them first.

You must always guarantee excellent quality of food and accurate preparation time. Don't forget that all your efforts will be in vain if your staff can't sell your culinary masterpieces. Constantly test new layout models. The restaurant business does not stand still; every year new trends appear, which you can always read about on our blog.