Menu Set
 Menu is not only a "person of restaurant, but the subject of his special pride and adornment. Menu must be fully consistent with pre-selected restaurant concepts, that is to be "in the format" institution. Must be able to "merge" with your guests so it was easy to predict accurately and submit them to the alleged wishes.
It is necessary that the menu was written in good taste, with a precise knowledge of the matter - the truth should not forget about the sense of measures. Some try to push the menu on the secondary plan, in addition to his thorough, and can notice in his drawing almost directly in front of the restaurant's opening. This will be an unforgivable mistake, because, ideally, the menu should be made already before the work began, the situation relating to the restaurant.
It is important not to forget that strongly not recommended to proceed to the construction of the restaurant, engaged in its environment, make a plan furnished kitchen until it is drawn the exact concept of institutions, that is what will be the direction and nature of kitchen-style service. To begin creating your own menus, preferably first read the menus of other restaurants. It is important to clearly define the advantages and disadvantages to be able to see the restaurants, which will compete with you. Only after it has been carefully and painstakingly studied the market, you can begin to develop their menus, while better, if there is an opportunity to check on friends, acquaintances and so on.
Menu is a kind of catalog sales, advertising tool, the most important means of information, the source of gastronomic offer, excellent checklist for the client and your working program. In turn, the menu should inform and help sell the proposed product, to be able to attract attention, offering a variety of options. Should it also display the style of the restaurant and fully satisfy the guests. Among other things, the menu should persuade and bring pleasure. Content menu should be as clear and understandable to the client and be able to satisfy his curiosity. After all, an important task is to help the client menu, and not an attempt to confuse him in the wilds of culinary delights. To make it more convenient meals combined into the following groups: first courses, second courses, side dishes, desserts and drinks.
In addition, each section includes several parts. For example, snacks are: fish, meat, hot, cold, with cheese, vegetables, corporate, gourmet, from Chef, snacks national cuisines. It is important that the menu offers exactly what the client wants to see. To resort to draw attention to the guest menu will need to include all its fantasy and imagination, and be able to correctly add notes on each item. Be sure to describe and enumerate the list used for cooking food products, even if they are not from exotic countries. In addition, it is best to specify, fresh or canned products were involved. It is better to mention the products of local production, unsubscribe special way of cooking and to note the specific ingredients such as onions, garlic, spices. If the story is interesting recipe, you can tell and ee.oy buffet in any convenient location to the client! |
