About your menu
Has someone been tasked specifically with your menu writing optimisation?
Is your menu doing its job properly and enticing your customers?
Is it nudging people to order the items that make you the most profit?
Or has it been put together without even thinking about placement?
Did you know that by merely improving the descriptions and rearranging the menu, you could make more profit from your food?
Chefs devise their dishes and then the menus are usually written by someone from their front of house team or even the in-house comms team.
How to design menus
However, menus need to be written by someone who understands and appreciates food and is good with words. I’ve also studied the psychology behind menu choices and can tell you:
- how many options is too many
- where to place your most profitable items
- how to display the price
- where the ‘hot spots’ are on a menu
- where few people look
Give me your menu and I’ll improve it and you’ll start making more profit.
What do I need from you?
Let me optimise your menu.
Send me your menu and I’ll give you a quote and make some suggestions.
If we go ahead, I’ll need your portion costings (including labour) and your selling prices.
My life with food
I’ve been a restaurant reviewer since 2010 and have visited over 500 five-star hotel restaurants for the likes of the Telegraph, Tatler and Travel de la Creme. I’ve been a professional cook, running my own coffee shop, write about food whenever I can and eat out twice a week.
I’ve become a bit obsessed with menus. Most of them leave me cold.
Let me sort out yours.
Photo credit: Catherine Heath