How do you design a great menu?
By totalfoodservice
Tags: Chef Murphy, Design a menu
This entry was posted on September 24, 2008 at 8:30 am and is filed under Restaurateurs and Foodservice Professionals. You can follow any responses to this entry through the RSS 2.0 feed.
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October 2, 2008 at 12:30 am |
Menu design here at Floataway is all about locality and seasonality. Thirty percent of our menu changes daily based upon what our local farmers are bringing in from the fields that day. We like to focus on simplicity, and let the ingredients speak for themselves. For example, we got three of the most beautiful organic chickens from north Georgia two days ago and we really wanted to feature them on the menu for everyone to enjoy, while utilizing all of the animal. So we prepared a classic chicken ballentine with local American chestnuts, house made lavender mustard and pickled chanterels that we foraged earlier in the summer. It was a great way to stretch the three birds and at the same time use local ingredients to garnish so that all of our guest had an opportunity to try the chicken. Basically we design our menus with products that excite us while at the same time focusing on minimizing waste.
October 2, 2008 at 1:01 am |
To design the menu, on the technical part, what you should know are:
1) For whom and for how many people;
2) What might be their restrictions;
3) What you want to cook for them; presumably, somthing that are what you do best.
4) How much time, budget and help that you have.
5) Then, simply follow your plan. On the practical side:
1) Make sure that all the items in the menu design are interrelated;2) All items must cover interrelated elements: flavors, textures, temperatures, and forms, especially color composition;3) Make sure that all items are served in good sequential order so