Menu is the most important tool

in a restaurant
Jorge Yeshayahu Gonzales-Lara
MA Marketing

The restaurant menu is one of the most important instruments in the gastronomic business since it
is the piece through which the customer who has already chosen us will select what they will
consume. The menu is the organ of communication between the restaurant and the client and
therefore it must promote a meeting between the preferences or tastes of the client and the offer of
the premises.

The menu is the most important tool in a restaurant. The communication process between diners
and restaurant staff is the menu. The menu has mainly the function of informing. The menu
oversees showing the customer the dishes available to them and, in most cases, the price of each
one of them.

• This greatly facilitates the sales process, since the customer can select what they want to
consume directly from there.

• The menus will also allow you to introduce the concept of the restaurant and will let the
customer know what the chef's specialties are, what type of food is offered and what the
price ranges are.

• The menu is part of the company's marketing and advertising strategies since it is related
to the image of the restaurant.

Menus are so important to the operation of restaurants that they are, in fact, indispensable. The
absence of letters in business hinders the communication process between diners and restaurant
staff, or in other cases, could completely cancel it, creating obstacles when ordering and taking
orders.

• The menu is also important if you want to establish a specific image or standard for the
company.

• The menus are the "presentation letter" of the restaurants, and depending on how they are
made, the customer's perception could change for better or for worse.

1
Menu design is vital if you want to use it as a visual tool to drive sales.

• To achieve this goal, an attractive but practical design must be used.

• And although on the internet it is possible to download various predetermined templates

for preparing the menus.

The design of a menu is significant for its success. It not only depends on making it as attractive
as possible, but also that it is in accordance with the concept of the restaurant and the colors that
define it.

Miami, May 31, 2020.

References.

• Ericson. MH, Recipe Standardization- SAGE Journals. and Recipe Costing. Pp 196.
1960.
• Marzullo, Daniel. 4 Things to Know About Your Food Cost Percentage, December 7, 2018.