Identify your guests and their needs, and use the six elements below to help you create a perfectly balanced menu.
Bigger isn’t always better. Manage your menu by categorising your dishes into sections (e.g. starters, mains, desserts). If you offer too many dishes, you risk repeating the same ingredients throughout your menu, making delivery tougher on your team and storage of stock a struggle. Most importantly, diners will have a hard time deciding what they want. A smaller menu that you can deliver perfectly all the time is always better.
Creating seasonal dishes shows your diners creativity and gives them more and new reasons to come back. While year-round dishes provide the staple ingredients for your menu, seasonal ones add variety. You can also tie in with popular festivals (e.g. Christmas, Chinese New Year) to make your menu relevant to your diners.
This simply means striking the right balance in your menu. This could be the number of meat to fish to vegetarian dishes you offer, or heavy and light choices, or even spicy to delicately flavoured food. As more diners become aware of health and nutrition, it’s important to incorporate a few healthy dishes in your menu.
The following is an example; feel free to adapt it to suit you and your guests.
35% Meat & Poultry
40% Fish & Seafood
20% White Meat
30% Red Meat
35% Fish & Seafood
Diners are becoming more aware of healthy eating. Some look for less calories and fats, while others look for more nutrients in their food. Make sure to offer healthy dishes on your menu and point them out (with arrows or icons) to your guests. You can even create an entire healthy option section!
Review your pricing and costs regularly to stay competitive, have better-priced food, and make a profit. Use pricing to differentiate your dishes to make it easier for your diners to make a choice.
Beyond the main dish component (e.g. cod, steak, chicken), look at the rest of your dish elements like the garnish, dressing, or cooking technique. See if you have too many dishes on your menu with the same dressing or cooking technique, and ensure you have enough variety to present your guests with exciting new dishes.