Restaurant Menu Design

A restaurant menu is one of the most important factors that encourages customers to order food and creates a memorable experience of a good lunch or dinner, especially if it is decorated by expert and excellent people. People who work in the restaurant industry should provide a suitable menu for their customers. The results show that the restaurant menu increases sales by 10 to 15 percent and imprints the brand name in the customer’s mind.

The food menu is planned based on industrial cooking principles and set standards. For example, in a specialized restaurant industry project, the menu style, target audience and customers, project area and capacity, and other factors must be reviewed and determined according to the project’s facilities and limitations (required human resources, project budget, project location, etc.).

In many projects, the failure to select the right and professional menu leads to project failure. Experts and expert chefs of the Persa International Group study and prepare the menu structure and style based on principles and regulations. It is worth mentioning that experts should take action to prepare the project menu with the following goals:

• Finalizing the food and beverage menu, production capacity, and determining the number of personnel.
• Call for, evaluation, interview, and recruitment.
• Calculating the total cost of the food menu.
• Preparing and compiling recipe cards.
• Theoretical and practical training of industrial cooking.
• Theoretical and practical training of coffee shop and barista.

After completing the menu style design, machinery and equipment are determined in the projects. Diverse sub-menus will naturally require their own special equipment (for example, kebabs require a kebab grill, and cooking various types of rice requires industrial rice cookers). One of the most important items in preparing the menu is planning and setting the operating framework, which means that the ability of the kitchen team and personnel, the economic model of the restaurant, and the approach to sales and production of food and beverages in the restaurant are among the effective and important factors in any restaurant industry project. Therefore, consulting and designing the menu structure and style is the most fundamental and basic part of restaurant industry projects, and the presence of the specialized and experienced team of the Persa International Group can bring this matter to a desirable result.

Menu Style Design:

Basically, in an industrial kitchen, the first and most important issue in the food business is the principles and foundations of industrial cooking, and the inclusion of new and unique dishes in the menu can be evaluated as the most important indicator of a catering’s success. Determining the menu style and setting the project framework (including sales price, food variety, ceremonial level, production capacity) includes the following:

Food Menu Design Structure:

• Appetizers, desserts, salads, soups, hot and cold drinks, etc.
• Main course (traditional, foreign, healthy, dietary, seafood, fast food, finger food, etc.).

Menu Grouping:

• Mother menu (including breakfast, lunch, dinner, morning and afternoon snacks, mid-meal).
• Special, commercial, and ceremonial menu (VIP, CIP).
• General menu (including personnel, management, workers, etc.).

The industrial cooking department of this company, according to the current needs and based on the science of industrial cooking and according to the capacity of spaces, facilities and infrastructure, project area and location, financial-time capability of the client, customer base and project audience, determines the above items and determines the infrastructure of the required kitchen machinery.