MENU RESTAURANT / HOTELS Part I :

MENU RESTAURANT / HOTELS  Part I :

Developing and designing a menu for restaurants or hotel is not an art but it is a full fledge science and subject in itself. Menu psychology is developed by the great personalities by trial and errors and their end results are excellent. The success and launch of hotel or restaurant mainly depends on the psychology of menu.

It is well said that “the chef’s write the music and menu becomes lyrics and sometimes the music is gorgeous and it’s got the wrong lyrics and the lyrics can spoil the music.”  In other words it can also be said that if chef is a dish then menu becomes spices, which enhance the taste. Both are interdependent.

Lot of research, improvement and changes in menu are taking place with its ingredients and it’s pricing. In European, American and other developed countries, companies are hiring and engaging menu engineers and consultants for improvement and introducing latest technologies in it. Most of the hoteliers and restaurant owners are getting the services of Vastu, Feng Shui, and Pyramidologist in developing their menus. No doubt PRICING & ADJECTIVES in menu are important but the most important of all is the COLOR, FONT, STYLE, SIZE, INK COLOR, PLACEMENT ON PAGE etc. of menu. These things generate positive energies and results in extracting more money from pockets.

The menu which is designed, sized and printed with the help of VASTU, FENG SHUI, PYRAMIDOLOGY gives different results. That is why the trend has been changed. If the accessories match the business element, results will be different.

How to develop menu:  

Menu is not just a menu; it is a silent salesman which extracts money from the tight pockets of customers. One must be serious in designing the menu; it is the soul of business.

ü  Nothing can be done with pricing, but research goes on to make a unique and gorgeous presentation. If there is any signature item, try to highlight or make logo of/for it. Try to enhance and romance it.

ü  Menus are style of advertisement, they spread lot of messages.

ü  It is observed that more and more appetizing adjectives are attached with the most profitable dishes. These dishes are attached to less profitable dishes with less description so that contrast entices the customer to order for the profitable dish.

ü  Always try to place the expensive dishes at the top so that other items seem comparatively reasonable pricing. Results of researches are that people go for average this way the owner gets more profit.

ü  Try to use adjectives and descriptions with items, this gives lot of satisfaction at the end of the meal.

ü  If we add the recipe of local language, it will make more gourmet and more attractive e.g. tandoori chicken; Butter Nan, slow cooked or Paneer Tikka etc.

ü  As per vastu and feng shui first and foremost sight goes to the top right corner of menu. Anything which one wants to sell fast should be placed on right side of menu. Items on this corner moves fast. That is why most profitable and iconic dishes are placed here with boarder or photographs.

ü  The results of the study are that when written $ or Rs. along with price, people spend less as compare to when written straight way in numerals.

ü  Next price must be in whole number. There should not be any dash or decimals.

ü  Designing and color of menu mainly depends on the architect of hotel or restaurant. Vastu and feng shui plays very important role here.

Vastu, Feng Shui & Pyramidology features:

These are some of the important features of menu which directly relates to VASTU & FENG SHUI. When Vastu, Feng Shui and Pyramidology support these under features the distinction is created from others. The end results are far far better.

1.       Designing

2.      Background color

3.      Font style

4.      Ink color

5.      Placing of items

6.      Size of menu card

7.      Yours and your business element   

How to distinguish from others:

A successful businessman is he who distinguishes others. He displays his things in different manners so that people remember those points for longer the period.

1.       Get the knowledge of competitors menu, their items and pricing. Most of the things are similar but those which are different from others try to highlight those.

       2.   Most important from all, are the prices match or less than others?

       3.   How can I beat them in special items?

       4.   Is the same menu like others or different?

       5.   How many items are similar to others?

       6.   Sections of menu are in order or not

       7.    How many columns are in menu?

    8.  Include name, map, geography and local history in the menu. This will make the difference.

These are some general guidelines for designs, color, placement etc. that can be safely applied. If anybody serious about achieving high, balanced and cherished hotel and restaurant environment, one must go to professional consultant. What he can guide, no book can explain.