Merchandising the Menu
Merchandising: the presentation of a product to the appropriate market at the right time in an organized and attractive display.
It is important to list additional pertinent information, such as liquors and wines, appetizers, salads, steaks, seafood, sandwiches, desserts, take-out service and specials.
Additional information on a menu might include: a list of the credit cards accepted by the establishment; the hours of operation, the address, phone number, and e-mail address of the restaurant; professional association memberships; catering information, take-out service, and banquet accommodations.
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Chapter 10: Merchandising the MenuMerchandisingMerchandising: the presentation of a product to the appropriate market at the right time in an organized and attractive display. It is important to list additional pertinent information, such as liquors and wines, appetizers, salads, steaks, seafood, sandwiches, desserts, take-out service and specials.Additional information on a menu might include: a list of the credit cards accepted by the establishment; the hours of operation, the address, phone number, and e-mail address of the restaurant; professional association memberships; catering information, take-out service, and banquet accommodations. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Merchandising Cont’dListing Liquors: brand name should be given; options should be listed in the order in which they are consumed at mealtimeWine Lists: large selections should be presented on a separate menuAppetizers: should be listed before soups; the number of appetizers should increase as the number of entrées increaseSalads: listed after appetizers and soupsFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Merchandising Cont’dSteaks: consider cut, thickness, size, portion and the manner in which it is preparedSeafood: list how the seafood is prepared and servedSandwiches: if a specialty item, they should be listed with entrées. Specials: two typesWhat the restaurant is known forProfit generatorsFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Merchandising Cont’dDesserts: Can be listed after entrées or on a separate menuTake-out Service: presented on a separate menuFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Evaluating the Sales MenuSpecial Occasions menu is evaluated for:PrintBalanceVarietyCompositionDescriptive CopyListing of ItemsColorFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009
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