Tag: <span>Menu Writing Lesson</span>
Menu Writing
Menu writing lesson 9 – spelling and grammar
A menu is a sales and marketing tool and is a reflection of the chef and your operation. It is therefore extremely important that you present it in the best way possible way and avoid simple mistakes such as bad spelling and/or grammar. Here, John Wood gives some top tips.
Menu Writing
Menu Writing Lesson 8 : Understanding Customer Profiles
As a chef it is extremely important to know who your customers are and where they come from, also how often that changes either through the week, month or season. There are many complicated studies that look at variable demographics of customers down to what car they drive, the suits they wear, to how many…
Menu Writing
Menu Writing Lesson 7 – Using Seasonal Produce
There are many benefits to ensuring that the ingredients used on your menus are seasonal. Here, Kitchen CUT Co-Founder John Wood, explains why.
Menu Writing
Menu Writing Lesson 6 : Menu USP
Having a Unique Selling Point and making sure you communicate this is key to standing out. Get this right and customers will return to you time and time again as no one will be able to replicate this like you. Kitchen CUT Co-Founder John Wood takes a look at how you identify your USP and…
Menu Writing
Menu Writing Lesson 5 : Menu Training
It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu…
Menu Writing
Menu Writing Lesson 4 : Menu Wording
One of the key tools for writing a successful menu is the dish description. In this next instalment of our guide to Menu Writing, we look at the do’s and don’ts of menu wording… Menu Wording Descriptive words should never be random, or thrown together carelessly. Why? Because: they present an image of your food…
Kitchen Finance - Menu Writing
Menu Writing Lesson 3 : Menu Pricing Strategy
Writing menus can be a lot of fun for chefs. It’s very exciting seeing your dishes listed in print: and hugely rewarding. But it’s all too easy to forget that the dishes must have the right price tag in order to enable them to make the best profit margins. Having a well-thought through Menu Pricing…
Kitchen Operations - Menu Writing - Training & Development
Menu Writing Lesson 2 : Internal Menu Marketing
https://www.kitchencut.com/wp-content/uploads/2015/05/Internal-menu-marketing-from-joinkitchencut.com_.jpg Restaurants and hotels spend huge amounts of money on marketing through expensive advertising and PR-led campaigns. Hoteliers/restaurateurs devote time and effort to training the kitchen and service teams, however typically they pay little attention that their non F&B teams which play a vital marketing role in their business. In this article by John Wood,…