Here is a list of ten things to keep in mind when planning your menu:
Keep your ingredients agile - plan with the seasons and use many seasonal products
Keep your menu small - no more than seven items per main category
Anchoring and bundling can maximize revenue
Use the decoy effect on high margin items to sell more
High quality photos of dishes increases sales by 30%
Menu frequency rate - are your dishes so versatile that guests return often?
Customer retention rate - you want guests craving your food!
Cross-utilization of ingredients - using the same ingredients for different dishes is smart
People scan menus in a "Z" pattern, place highly profitable items there
Cohesive theme of dishes - too much variety or infusion is off putting
One of our favourite restaurant ideas at the moment is Flights Las Vegas , great theme with an easy to understand menu. Versatile, memorable and profitable are crucial for menu development.