How to design and make recipes

1. The menu is not only a piece of paper with words printed on it, but also a carrier that can feel the cultural characteristics of the restaurant.

2. Generally, the materials for making the menu are: leather cover (the cover can be bronze silver, stainless steel LOGO, embossed printing, etc.). ), the menu paper can be photographic paper, coated paper, special paper, etc. Some customers want to use the uniqueness of bamboo slips, fabrics and other materials. The feel and texture of the material are very important, because the menu is always in your hand.

3. The common illustrations in the menu are: creative pictures of dishes, pictures of restaurant appearance, landscape paintings of places of interest in China, pictures and titles of important people eating in restaurants, etc.

4. The ideal size of the menu is 23-30cm, and the text accounts for no more than 50% of the total area of the page. The less the better, it has adapted to the modern fast-paced life.

5. When designing the menu, try to choose dishes that can reflect our characteristics. Some dishes on the menu are big pictures, which should be our signature dishes. There should be two dishes (even just words) in the menu, which is convenient for diners to choose.

6. There is also a very important point in menu design, that is, the artistic sense of dish photography, photo shooting and creative design, so as to enhance the spiritual enjoyment of customers. Creatively designed dishes will naturally enhance the overall image of the restaurant.

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List on the menu, enter the key sales promotion, publicize your own advantages and avoid your own shortcomings. Even popular restaurants or restaurants in Xinshang often have several special dishes and housekeeping dishes, because if you don't have a few stable and well-known housekeeping dishes, it will be more difficult to attract restaurant customers and attract more new customers. Therefore, it is necessary to highlight the characteristics of your own restaurant in order to impress the guests.

It is an important link in restaurant management activities. The ultimate goal of menu design is to promote sales and make money, not to design recipes. Before designing menu planning, we must establish the target market and determine what the hotel is facing. Understand the needs of guests and design recipes according to the tastes and habits of diners. Only in this way can the menu be convenient for guests to read and choose, and can attract guests to stimulate their appetite and let them order this and that. At the same time, we should also know the manpower, material resources and financial resources of our hotel, do what we can, and be sure of our own technology and market supply. Only in this way can we plan a menu suitable for hotel restaurant management, ensure high sales and gross profit margin, and try to reflect guests' hobbies. Maybe you think it is difficult to do this, because people's interests are different and it is difficult to adjust their opinions. But that's no excuse. Let's use our brains to make the menu popular with the public. Although people have different hobbies, there are still some similarities or differences between people.

Don't ignore the importance of the menu cover. Understand that the first thing every customer touches is the cover of the recipe.