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Creating restaurant menus has never been easier. You can go down the D.I.Y route when it’s time to refresh your menu and you want to create restaurant menu. That is perfectly acceptable and you will be able to do a good job of it. However, what if you want to translate your menu into 2 or maybe 3 languages, do you use Google Translator or get a professional translator to do it for you? In both cases you must either put in a fair amount of personal time making the text adequate for printing again or have pay a hefty sum to have it done for you.

Why take that risk when you have world class and award winning restaurant menu software available from www.menumultitool.com. Now you may be wondering why you would need a piece of software for creating your restaurant menu. Well if the reasons below are not compelling enough then I don’t know what will convince you:

When it comes to increasing profits, many restaurant / bar owners may think in terms of an increased advertising budget or a social media campaign.  But while those methods may be effective, no one should fail to utilize the one piece of content that every customer sees (and actually wants to read): your menu.  Instead of making the common mistake of listing your menu items on the left side of your menu pages and your prices in a row along the right-hand side, learn from years of research on how customers react to different aspects of menu design and create a menu that can lead to profit increases of 15% or more.  This practice is called menu engineering, and while it does take work on your part, it isn’t a topic that is reserved for specialists or the more academic among you.  The basic concepts of menu engineering are easily understood and not complicated to implement.

To get you on the path to higher profits, MenuCoverDepot.com has written an extensive “how-to” article on menu engineering that is based on a series of interviews with Gregg Rapp, a menu engineer that has been in the business for more than three decades.

http://www.menucoverdepot.com/resource-center/articles/restaurant-menu-e...

The most important controlling element in the servicing process of any restaurant type establishment is the menu. It is figuratively referred to as the "authorised representative" of a restaurant and creates a constant link between establishment and guests.

A menu is a list of all food and drink that is offered at an establishment (restaurant, cafe, bar) during it's opening times arranged in a particular order. When making a menu the following dish structure is suggested:

1. Specialities / Signature Dishes
2. Snacks (cold and hot)
3. Soups
4. Main Courses (Fish, Meat and Vegetarian separately)
5. Desserts
6. Drinks (Non-alcoholic, Hot, Alcoholic)

In the event of a large quantity of drinks being available it is recommend to have these on a separate menu. The drinks offered have are of decisive importance when it comes to the success of any nourishment establishment. Therefore is the critical to bring the correct drinks selection to the menu while factoring in the guests' wishes as much as possible.

Whether you are making a menu for your own restaurant or have been hired by someone else to do so, here are the steps your should take and factors to consider during the menu creation process.

Steps:

1. Make a layout of all menu elements

To begin with you will probably limit yourself to categories, names of sections and appropriate graphics. This is a mistake most establishments make. First choose a colour scheme that corresponds to your restaurants style. For an unusually themed restaurant the use of dark colours will convey seriousness and professionalism.Use warm, subtle colours for romantic settings to give off a pleasant vibe. If you plan to cater to a younger demographic, or perhaps just something less ordinary, bright, vibrant colours would be appropriate.