Menu Design Do’s and Don’ts

1. Don’t leave your menu design and layout up to the printer or graphic designer! You are paying good money to have your menu designed, be sure you are getting exactly what you want!

2. Don’t use the same font and design for all of your menu items. Be sure to highlight any items or menu sections you want to feature, such as best sellers or items that earn the highest profit margin for your business.

3. Do make sure to use enough menu pages so that your items and descriptions have enough space. Crowded menu pages with too much type are hard to read and are not pleasing to the customer.

4. Do use a font size and type that is large enough and clear enough to be read easily. Customers shouldn’t have to squint to make out your menu choices.

5. Don’t align the prices down the side of your menu. The focus should be on your good food, not on your prices. Ease the stress of price shopping for the customer so they will be more likely to order based on what they want, not on price.

6. Do be sure to use descriptive wording for each of your menu items. You don’t want it to get too wordy, but your menu items should sound interesting and inviting to the customer.

7. Don’t print you menu on dark paper and print it with dark ink. This will make your menu very difficult for your customers to read, especially under low-light conditions.

8. Do use the front or back of your menu to present your hours, services, contact information or history. Delivery service available? Be sure to state the hours, phone number and terms of service.

9. Do design your menu to fit the personality of your restaurant. Your menu is a reflection of your business; use this to your advantage in your menu design.

10. Do treat your menu as an investment in your business. Besides your talented wait staff, your menu is your best selling tool. Treat your menu design decisions with the same consideration you would give other important business decisions.

Have any menu tips of your own to share? Please post them in our comments section! Looking for new menu papers? Shop our wide selection now at http://www.superiormenus.com/!

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Quick (and Easy!) Restaurant Marketing Ideas

It can feel like a vicious circle: You understand that you need to market to build business, but you also need to take care of your current customers; leaving you no time to go looking for new business! And not only do you feel you don’t have time to market, there’s a pretty good chance you feel don’t even have time to read about it. The staff at Superior understands!

If your promotions have been hit and miss; if your advertising plan has taken many-too-many precious hours, read on! These quick and easy strategies and ideas will help kick-start your restaurant marketing plan while allowing you time to tend to the business at hand!

Hey, Ricky! It’s your birthday!

The sombrero-wearing servers approach the table clapping happily. And loudly. Carrying a flaming mound of fried ice cream, they sing (loudly) to the tune of some long-forgotten and always cheesy melody. Ricky, aged 46, loves it. So does his wife, three kids, parents and next door neighbors. Paying customers, one-and-all.

Birthday promotions top our list of quick and easy ideas certain to generate business. When you ask your customers to complete one of Superior’s Comment Cards, ask that they note their birthday and offer a free dinner. Each month, send a fun and colorful postcard (check out KogleCards.com for a wide selection of innovative cards) to that month’s birthday celebrants, reminding them of your offer. Instant party!

And the winner is ….

Contests. Whether it’s chili-eating or “Color Peter Rabbit,” contests bring out the fun.

If you are known for your tacos, consider a burrito eating contest. Bring attention to the other great items on your menu. Superior’s easy-to-change menu papers are a great way to make the special night stand out. Prizes? Name a menu item after the winner!

What to do with all of those Peter Rabbits? Display them and offer a free desert to any little artist willing to participate. Mom and Dad (and Grandma and Grandpa and Aunt Jeannie and …) will happily stop in to (have lunch and) view their budding Picasso’s latest work. Everyone is a winner!

Charity begins at … your place

Consider hosting a local charity event. Contact your favorite local charity or simply place a call to the Chamber of Commerce for a list of local non-profit organizations. Your menu and space contribution are well spent dollars straight from your advertising budget and may even be tax deductible. The media attention can be priceless. There is no easier way to draw in new customers than to open your doors ~ and your heart ~ to the community.

No whining …

When seeking new customers, fine dining restaurants face a unique challenge. How do we get them to come through the door when it’s not a special occasion? How do we show them that our establishment is warm and comfortable and that our menu prices are not out of reach?

First things first: We have to get them through the door ~ and wine tasting is a lovely way to do just that. For the price of several bottles of reds and whites, you will find you will soon find that you have introduced a new clientele to your restaurant. When laminated, Superior’s menu papers make a delightful and elegant one-time wine list. Make your wine tasting a monthly event, schedule it during the traditional “happy hour” and watch the word spread!

Whether it’s an elegant wine tasting, a fun and silly burrito eat-off or a heart-felt charity event ~ keep it quick and easy and you won’t be disappointed in the results!

These are just a few of our ideas ~ as always, we’d love to hear yours!

The Business of Food

Your guests see the sparkling table settings, sip their glasses of wine, savor their meals, talk comfortably over dessert and applaud the pianist. You’ve created for them a relaxing and pleasurable atmosphere. But how was your day? Let’s face it: there’s a reason it’s called the Food Business.

Like you, Superior understands that the front of the house works only as well as the kitchen, staff and administration running it. Committed to making your restaurant business run like clockwork, Superior has created business forms to suit your everyday ~ and not-so-everyday ~ needs!

Catering Contracts

Surprises aren’t always a good thing! Whether you offer big-event catering services or small, private parties, be sure to protect yourself with a Superior Menus Catering Contract. Comprehensive and easy to understand, Superior has designed a contract to provide you and your client with a clear appreciation of what will be provided and what is to be expected.

Entertainment Contract

How long will she play? Will he be paid for set-up and break time? Entertainment Contracts take the hassle out of this sometimes tricky negotiation. With Superior’s Entertainment Contract, you can sit back and enjoy the music knowing that you have everything covered!

Liquor Control Worksheet

Agh! Let’s say it again: Agh! Liquor control. How many bottles. How many full; how many half-empty. How many red; how many white; how many to order … Controlling your restaurant’s liquor supply is not only an often daunting task, but an understandably crucial one. Not knowing your stock may cost you not only time but hundreds, even thousands, of dollars in unnecessary ordering and rush-delivery fees. Keeping track of your supply is easier than ever with Superior’s Liquor Control Worksheet. Whether you are the bar manager, owner or catering director, you’ll find this worksheet perfectly designed for your needs.

Leftover Food Waiver

Difficult to believe, but the bride really may burst a garter when she finds out Aunt Mary can’t leave with the left-over crab salad unless she has her own container. Or perhaps she can’t leave with the Crab Salad, period. Either way, put a once-and-for-all stop to those end-of-the-evening “situations”! Superior’s Leftover Food Waiver helps everyone to understand the Crab Salad Rules!

Site Inspection Worksheet

Be assured that everything is just the way it should be ~ or is expected to be! Superior offers a Site Inspection Worksheet, and encourages your venue to offer a walk-thru on the day prior to the special event. Whether an intimate dinner party in a private room or a large event, stop any complaints before they start by setting up early and allowing the event planner to approve the site or address any questions before the guests arrive.

Event Planner 2009

The room may be beautiful, the food exquisite, but nothing gives a prospective client second-thoughts as fast as an unorganized venue representative! Impress your clients (and yourself!) with how organized you are when you use Superior’s Event Planner. With monthly calendars, individual event sheets, spaces for sketching room setups and a calendar through 2012, this blue vinyl three ring binder has it all!

Deliveries/Pickups

With lifestyles busier than ever and a strong and increasing commitment to diet, it’s no surprise that pizza shops and deli’s aren’t the only ones offering delivery and pick-up services! If like so many traditional eat-in establishments you are considering catering to the take-out diner but are worried about the administrative mess it may bring, Superior’s Deliveries/Pickups Forms can help make the transition a snap! Remember: In-home parties are more popular than ever! Offer to “deliver” the party! Clients will appreciate the ease while not incurring the sometimes pricey room charges.

Need a little more?

Check out Superior’s The Encyclopedia of Restaurant Forms and The Restaurant Manager’s Handbook. Each manual is 600 pages, includes its own CD Rom and offers hundreds of easily printed business forms, diagrams, checklists, contracts and agreements that can be easily printed out and customized for your business.

You can find the great products mentioned above under the Catering Contracts category at SuperiorMenus.com!

We’d love to hear from you! Please leave a comment below and share with us your thoughts and ideas!

Post Number 2

Here is post number two.  Still trying to figure everything out.  This doesn’t seem as user friendly as Blogger but does seem to have more options.  Decisions decisions.  Ugh.

Hello world!

This is my first post. I am checking out this thing called Word Press. I am normally a blogger user. I am going to be setting up blogs for a company and wanted to see if Word Press would be better suited to my needs. I am currently exploring to see what it’s all about.

NYC Menu Compliance Laws

New menu compliance laws in New York as well as in other communities are moving towards requiring restaurants to disclose calories and other food information on their menus. This can be a huge inconvenience to food service operators. Figuring out the best way to comply can be difficult. Below is some specific information regarding the NYC menu compliance laws.

Does the NYC Menu Compliance Law Apply to me?
The new menu law compliance requirements apply to Food Service Establishments (FSEs) that:
* Are required to hold a NYC DOHMH FSE permit.
* Serve food with standardized preparation, portion sizes and content.
* Operate under common ownership or control that includes 15 or more FSEs.

When will the requirement be enforced?
The requirement became effective on March 31st, 2008, although enforcement was delayed due to litigation. Health department officials said they would not impose any fines until Friday, July 18, at 12:01 a.m., in order to give operators more time to comply.

What do I need to do to comply?
*Post calorie information on all menus, including menu boards and displays.
*Include calorie information on item tags – food items displayed for sale with food item tags.
*Post calorie information on menu boards at or prior to the point of ordering for drive through windows.

What happens if I don’t comply?
*The Health Department may assess fines from $200 to $2,000.
*Violations will be posted on the Health Department’s inspection website.

NOTE: This requirement does not apply to menu items that are listed on menus or menu boards for less than 30 days in a calendar year.

To download the NYC Menu Compliance guide from the New York City Department of Health and Mental Hygiene, click here:

New York City (NYC) Menu Law Compliance Guide

Are you currently listing this information on your menus? Has compliance been difficult for your food service operation? Do you have any tips on methods for compliance?

Email promotion 0908838.

July Blog Special of the Month!

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Menu Pricing Tips 101

Remember when you could simply divide the cost of your ingredients by 0.33 and magically arrive at your menu price? Today, restaurant owners and managers agree that it’s not merely the math, but the strategy. Finding the best method for pricing in 2008 is a matter of blending traditional methods with some outside-of-the-box tactics.

Superior is pleased to offer you a few basics ~ and, as always, reminds you that creativity is often the difference between breaking even and breaking records!

First things first: Food Cost

It may seem like a no-brainer that how much you pay for your ingredients will determine how much you should charge for it. Although there is no longer a flat formula, it’s still a good rule of thumb to keep in mind that what it costs you to prepare a dish should be about 30-35% of the listed menu price.

For example, that double cheeseburger that costs you about a $1.00 from kitchen to table should be menu priced at a minimum of $3.35. Even though it may seem as though you are charging much more than necessary, remember included in that mark-up is not only the meat, lettuce, tomato, mayo and bun … but the cost to prepare, serve and clean up after that burger! Don’t forget: Your burger paid for last month’s electric service!

Two tomatoes in every salad: Portion Control

Nothing can destroy your inventory (and profit!) faster than sloppy portion control. Chain restaurants have learned this lesson well. Even their menus will tout Six Broiled Shrimp! Controlling the portions coming out of your kitchen may seem miserly (oh, who cares if there’s an extra tomato here or handful of chips more there), but careful plating will not only save money but will give to your guests the appearance of quality and consistency.

Practice portion control by beginning with these few easy steps: Weigh your meat products; invest in a few portion “control” cups for measurables ~ like grated cheese or diced onions; and consider buying pre-portioned items, like burgers. True, this last step may be initially more expensive but in the long-run can save in time and waste.

What’s Sam charging? Know Your Market

While it’s not good business sense to merely copy the pricing of a nearby competitor, it is excellent business savvy to know what others are charging. This is where the creativity comes in!

Sam charges $5.00 for his excellent quality, double-patty, quarter-pound burger. Serves it on newspaper in a fun paper basket. He includes fries. Before Sam’s price becomes yours, be certain you are comparing … burgers to burgers. You may be serving your burger on china and offering two types of fries …

Consider all of the factors that may ~ and will ~ make a difference in your bottom line. Everything from restaurant style to location to service type to clientele will determine the best price for you!

Consider the ground troops: Consult Your Staff

Harried though they may be, your staff has the very best vantage point for how things are really going. Do they find themselves constantly having to defend the price of the sea bass? Are they forever returning piles of uneaten mashed potatoes to the clean-up station? Are guests asking if “half-portions” are available?

All of these may be clues that can help you to determine the best way to tweak your pricing. Don’t hesitate to include your service staff in pricing decisions. Not only will you most likely receive some wonderfully helpful feedback, but you will show them you value their input: They’re a crucial part of your restaurant’s success!

Never think you know it all! Continuing Education

Whether you are attending a formal seminar or organizing a brainstorming session with local restaurant owners, the business value of feedback and tossing around ideas should never be underestimated.

From how to keep track of staff attendance to running a successful bar, Superior’s comprehensive line of manuals, books, CDs and DVDs has you covered!

If this blog entry has whetted your appetite to learn more, we suggest Controlling Restaurant & Food Service: Food Costs. This 144-page softcover book ships in three business days and will provide you with step-by-step techniques for lowering your food costs.

Catering? Check out our Catering Profit$ for Restaurants. Taped from a live seminar and offered to you in DVD format, this presentation will help you learn to package, price and promote catering in your market. Extra catering sales can easily double your bottom line profits ~ give it a try!

Find these great products and more at www.superiormenus.com.

We hope that this very brief course in Menu Pricing 101 gave you some fresh ideas or confirmed that you are on the right track. Please share your menu pricing tips ~ the do-s and the don’t-s ~ and join our blog!