Restaurant menus are a key part of the dining experience. They tell you what the restaurant offers, from appetizers and main courses to desserts and drinks.
This guide will give you a comprehensive overview of a restaurant menu, touching on all the important things restaurants consider when building their menus.
Menu Categories and Structure
A well-designed menu is divided into categories that make it easy for diners to find what they’re looking for.
Appetizers (Antipasto)
Appetizers, also known as antipasto, are small plates served before the main course. Their purpose is to get your appetite going.
Examples of appetizers you might find on the menu include mozzarella sticks, bruschetta, and calamari.
Appetizers should provide a range of flavors and textures to please different diners.
Main Courses (Entrees)
The main courses, or entrees, are the heart of the menu. They typically include dishes with meat, seafood, pasta, or vegetables.
For example, you might see chicken marsala, hanger steak, or Alaskan halibut on the menu.
To make it easier to choose, main courses are often grouped by protein type (for instance, chicken [Pollo], steak [Bistecca], or seafood [Frutti Di Mare]) or by cooking style.
Dish Descriptions and Other Details
Your menu should offer clear, concise descriptions to help customers understand the ingredients and how each dish is prepared. Prices should be easy to find, typically right next to the dish name, to avoid any confusion.
It’s also helpful to highlight key ingredients, especially potential allergens. For example, you might write “Burrata Cheese: $19” and then clearly mark if gluten-free options are available.
Special Considerations
Here are a few things to keep in mind as you design your menu:
Dietary Restrictions
- Gluten-free options: Be sure to mark these clearly so customers can easily find them.
- Other dietary needs: Think about offering options for vegetarians, vegans, and people with other dietary restrictions.
Health and Safety
- Foodborne illness warning: Include a general advisory about the risks of eating raw or undercooked meats, seafood, or eggs.
Service Charges
- Large parties: Let customers know that a 20% service charge is added to parties of 7 or more.
In Summary
A great restaurant menu includes clear categories, detailed (but not too wordy!) descriptions, and prices that make sense for your clientele. You’ll also want to consider dietary restrictions and preferences.
Your menu is a crucial communication tool, influencing what your customers order and how they feel about their entire dining experience.