The rules of the menu
The menu is all for the customer sitting at your table, this is marketing, is the medium that will sell. Must first be clear and bring the dishes in order to reach, of course must be full price. You may also enter information on ingredients or processing when necessary. The menus mileage, with too many dishes are banned, they are synonymous with poor quality. E 'useless, you can not have on paper a dozen starters and two people in the kitchen. Anyone will do the pre-cooked, frozen and to this simply because the customer is not stupid.
Another thing to pay attention to is the cleaning the menu itself given that passes from hand to hand. Clean them every day! If you have paper, replace them often, especially if stained and dirty.
The voice covered delete it! It will give positive and innovative image, replacing spread the cost of the covered dishes. In fact you will have done the math and applied the correct mark-up of dishes and wines in order to have an adequate profit margin, then, what is covered? a cost for what? For the laundry room, the purchase of tables, electricity? Do not believe, whenever the customer reads that voice if you ask. How would you feel if the hairdresser asks you two extra euro just for the fact that you sat in the chair? Or a shopkeeper makes you pay the entrance fee if you buy goods.
We further and offer to our customers "restaurateurs are already gone" the electronic menuOr a detailed menu, consisting of texts, images, videos and links can be consulted by any tablet or smartphone. The device can provide you, "no fingerprints," or they can use them. The menu contains dishes texts, information on the origin of raw materials, videos on the preparation, curiosity, calories and benefits. With the same system, we provide the wine list, with more details, images of bottles and vineyards. One in step with the times means that the customer will return to you. Because the menu makes the difference!