Virtually everything
you do in your restaurant and how you are perceived in your
market is linked to your food and menu. This would include traditional
hand-held menus, menu boards and even verbal menus.
Today, it is next to impossible for independent operators to
survive the assault of national chains and the local competition
without a strong menu and a kitchen with the ability to deliver
it consistently.
The menu in large part defines your restaurant’s image
and elevates or lowers your guests’ expectations.
Not only does the menu play a major role in establishing market
position and customer expectations; it is probably the single
biggest merchandising and profit tool you have got. Unfortunately
many operators underestimate the role the menu plays in influencing
guests’ selections and miss out on major sales and profit-building
opportunities.
Michael Meyer has an amazing ability
to work with operators and get to the exact core of the operators
thoughts and visions. Michael has the creative expertise of
today's hottest Chefs, coupled with empathy for the operator's
ability to execute the plan. Michael is truly a Menu Architect
and a Kitchen Manager's kind of Chef. Throughout the Menu Development
process, he works with you to create the menu items, illustrate
the items using appealing word styling, create the recipes,
produce web page based recipe manuals with photos of each item
and train your staff on the menu rollout process.
At Cuisine Arts, we understand the importance of a menu that
represents your vision. We also have a complete grasp on what
it takes to make the Menu an appealing and manageable tool.
Your menu is your primary Marketing Tool and biggest indicator
of what you are trying to accomplish as a concept.
From start to finish, we will create a profit-driving menu and
we'll also handle your Vendor Relationships, Item Costing, Menu
Layout and Par Level. Under the direction
of Chef / Consultant, your menu development process will result
in a Menu planning program that works for Operator as well as
the Guest.
Costing Out the Menu
In this session, we will actually cost out some menu items.
You will learn how to handle shrinkage, and when to cut your
own meat. We simplify the process of costing out menu items
to save you time and money.
Pricing the Menu for Profit
Do you have too many items on your menu? Which ones make the
most money? We will show you modern menu engineering techniques.
Eliminate the items on your menu that don’t add to your
profit potential, and price your menu to insure a profit.
Learn how to update your menu prices to reflect minimum wage
increases.
