When preparing a menu, pay attention to: paper: strength, texture, color and opacity; print: should be large and in a print that is easy to read; color: colors selected for the paper and type should compliment each other; balance: when the number of offerings in each of the categories is proportionately balanced based on the Restaurant’s concept. | Chapter 8: Characteristics of a Menu Issues for Consideration When preparing a menu, pay attention to: Paper: strength, texture, color and opacity Print: should be large and in a print that is easy to read Color: colors selected for the paper and type should compliment each other Balance: when the number of offerings in each of the categories is proportionately balanced based on the Restaurant’s concept. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Issues for Consideration Cont’d Variety: the diversity of food offerings within each category including product, food temperature, and cooking techniques Composition: how well certain accoutrements go with particular entrées Descriptive Copy: explanation of how an item is prepared and served Truth-in-Menu: each and every item described on the menu must be accurately described Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Issues for Consideration Cont’d Menu Labeling: once a restaurant makes a nutrient or health claim regarding a menu item, it must substantiate that claim. Listing of Items: items should be presented on the menu in the order in which they are consumed Size of Menu: should be large enough to merchandise the food items without appearing crowded on the page Cover Design: should reflect the décor and the theme of the operation Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Menu Design Software Advantages Creating a menu is easy because most software packages include predesigned menu styles, an abundance of food illustrations, and built-in spellchecker designed to recognize culinary terms. Using the software eliminates the need to hire a graphic artist or a professional printer. Many software packages have built-in databases that store specials and seasonal items for repeated use. The foodservice manager or chef can print specials daily, allowing the . | Chapter 8: Characteristics of a Menu Issues for Consideration When preparing a menu, pay attention to: Paper: strength, texture, color and opacity Print: should be large and in a print that is easy to read Color: colors selected for the paper and type should compliment each other Balance: when the number of offerings in each of the categories is proportionately balanced based on the Restaurant’s concept. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Issues for Consideration Cont’d Variety: the diversity of food offerings within each category including product, food temperature, and cooking techniques Composition: how well certain accoutrements go with particular entrées Descriptive Copy: explanation of how an item is prepared and served Truth-in-Menu: each and every item described on the menu must be accurately described Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Issues for .
