Tag: menu writing

Profit Making Menus
Menu Writing

5 Key Tips for Creating Profit Making Menus | Kitchen CUT

Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources.  Whilst being creative and on trend are factors in menu creation, it’s more important to ensure that business acumen is applied and not just an ‘I like nachos, let’s do nachos’ approach.  Here, Michelin starred chef, John…

Vegetarian and Vegan Menus
Menu Writing

Control and capitalise on your vegetarian and vegan menus | Kitchen CUT

Whilst the vegan, vegetarian and meat-free market has traditionally been overlooked by many within the hospitality industry (often adding one or two token dishes to their vast menus) the fact is that this market is becoming big business.  Kitchen CUT’s Michelin starred chef, John Wood, talks about the increase in demand for vegan and vegetarian…

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 installment of our guide to Menu Writing, we look at the do’s and don’ts of menu wording… [gdlr_row] [gdlr_column size=”1/2″] Menu Wording Descriptive words should never be random, or thrown together carelessly. Why? Because: they present an image…

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,…

Menu Writing

Menu writing tips : menu presentation

https://www.kitchencut.com/wp-content/uploads/2015/03/menu-presentation-from-joinkitchencut.com_.jpg MENU PRESENTATION In our series on how to write effective menus, we look at a range of topics and points for consideration. Here, we look at the importance of menu presentation and how to get it right for you.

[contact-form-7 404 "Not Found"]