Menu
Menu Trends
Characteristics of good menu
Comfort Food
Local Food
Healthy Kid Menu Options
Plant Based Menu Items
Salads
Sustainable Seafood
Street Food
Reduced Food Waste
Mediterranean Flavors
All Day Breakfast Foods
Food Bowls
soul foods
It has been featured on restaurant menus for decades
The mass appeal of simple, filling foods isn’t likely to disappear anytime soon, even with the growing focus on healthier eating options at restaurants
Locally grown produce, sourced meats and seafood
Reflected in the continuation of the farm-to-table movement
Balances between popular kids’ foods with nutritious alternatives that parents will appreciate
As a side, appetizer and entrée option
Customers looking to eat healthier, light summer meal or something quick
Evolved from iceberg lettuce, cucumbers, and tomatoes to exotic selections featuring everything from truffles to caviar
The newest buzz word in nutrition.
Popular - health benefits and smaller environmental footprint
Veggie based comfort foods
Hardly a new trend
In 2018 - Predicted to go mainstream and upscale
An environmentally friendly way to combat over fishing
Ways to use up the entire animal or vegetable
Being more ecologically mindful as well as a consumer trend
2018 trends - mash-up of morning classics meets food truck street foods
Bowls can be for breakfast, lunch or dinner
Can be for breakfast, lunch or dinner
Can be sweet / savoury / both
Versatile
Correct Food Cost
Easy to Prepare
Easy to Read Format
Manageable Size
When to update menu?
What to Avoid ?
When to Offer Special menu?
Always Proof-Read
This allows for more latitude than a traditional vegetarian or vegan diet, with small amounts of meat, dairy, and other animal products.
If one offers a fresh lobster roll, be sure to include lobster in other dishes as well
Throwing food away in the restaurant kitchen is akin to throwing money away
To keep profits up and prices affordable for customers
No complex menu items that take a long time to prepare
Easy to prepare on the spot / easy to prepare ahead of time and reheat
No small font and too much text
Menu design - simple and avoid using too much culinary jargon
Sky is not the limit
Avoid - huge selection of items; otherwise, too much wastage
Consider what the restaurant kitchen is capable of producing
Should not be set in stone
To keep the food cost in check & other costs
rewrite the whole menu or add all new dishes - Hell no!
Adjust prices & nix menu items
The menu is a like an ambassador for the restaurant
Limits the number of items available at a given time, making it easier for the kitchen to turn out a large number of meals in a short span of time
Great promotion during slow times