Design a Market Focused Menu. Your silent salesperson and marketing tool.

How to Design a Market-Focused Menu Workshop -the silent salesperson/use your menu as a marketing tool. Menus are ‘the silent salesperson’ of any restaurant or catering business.  The menu not only presents products and services available to the customer but, also presents the mood and character of the whole operation.  Good menu knowledge is an essential aid in the sales process, it provides an opportunity to discuss and where appropriate to up-sell more expensive or more profitable dishes.   Do you know... • the 9 constraints to planning a menu? • the culinary principals to a well-balanced menu using colours, texture, temperatures, and flavours of the food items? • that menu pricing need to fulfill two needs?  Do you know what they are? • the exact cost of every menu item? • why a ‘standard recipe’ is important to your business? • the fundamentals that are basic to designing a physical menu format? • the three different ways food items are listed in a menu? How did you do?  Be honest!  If you answered NO to any of the above questions then why not attend A La Carte Training 'How to Design a Market-Focused Menu' Workshop and find out how to use your menu as a marketing tool to increase sales and profit.  ‘How to Design a Market-Focused Menu’ Workshop covers: Menu Planning  Understand the type of customer, location of the establishment, price range, type of establishment, physical capacity of your outlet, estimated throughput, staff levels and capabilities, kitchen size and equipment availability and food availability.  Master the art of culinary and nutritional balance…colour, ingredients, method of cookery, texture, temperature and nutritional balance. Menu design Find out how to write an ‘eye-catching menu copy’.  Title and descriptions of a menu, menu copy and format, layout, placement of menu items, covers, paper, handwriting versus print, typeface, typeface size. Menu Pricing Master the art of easy menu pricing using a menu pricing formula.  Menu pricing, financial controls, income, expenses, food cost, beverage cost, labour cost, overheads, food cost percentage and selling prices, calculating gross profit, standard recipe card, food costing balance, direct labour, overheads, and profit. A La Carte Training Workshops are always friendly with two-way communication. The focus is on how to apply the content by using case studies, examples and activities.  At the end of the workshop, you will go away with the know-how to implement what you have learned immediately into your own food business.  As with any program of this nature, you will get out of it what you put in, that is, the more you involve yourself, the more you will achieve.  So, come along meet and learn from not only business experts, but each other. Look forward to seeing you soon at A La Carte Training 'How to Design a Market-Focused Menu' Workshop. To Your Success! FAQs  What do I need to bring to the workshop? Notebook, pen (optional: computer), food and drink (although you'll be able to buy food/drink at one of the many food outlets near the venue). How can I contact the organiser with any questions? Just email and you'll hear back within two working days. What's the refund policy? Attendees can receive refunds up to 7 days before your workshop start date. If you are unable to attend this workshop you can send someone on your behalf, or transfer to another workshop at a later date