The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.
When you go to a restaurant, you take in the decor, the ambience and absorb the look and feel of the menu. After all, we are living in times when going to a restaurant is not just a ‘recreational outing’ but rather an ‘experience of the senses’, where the look of the restaurant, the professional warmth of the service and the taste of the food is defined as an experience to cherish. It is considered that a dish’s presentation is where the customers’ evaluation of the food starts. But actually it starts as soon as they enter the restaurant, and it keeps on evolving until they leave the restaurant with their bellies full. The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.
It is no surprise then that menu designing and development is a core part of the hospitality business. Hence, these days it is a professional service that is being sought after more often; from the high end restaurants that wish to re-innovate themselves to the start-ups that don’t want to leave any stone unturned to give a boost to their blooming business. Menu designing requires the perfect marriage of the theme of your restaurant and the type/s of food you’ll be serving to the type of customers you’re targeting. Understanding the delicate dynamics of varied palates, expectations of your customers, constantly changing trends, aggressive competition, cost escalations, etc., are just a few things that need to be kept in mind while designing a menu.
This story is from the March- April 2018 edition of foodService India.
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This story is from the March- April 2018 edition of foodService India.
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