MENU DESIGN WIZARDRY: Crafting A Menu For Success
This one (1) day Training Module is designed to improve the Average Per Cover (APC) and Average Per Transaction (APT) for any existing F&B establishment. This Training Module will also be of benefit to leaders in the F&B industry for both FOH and BOH.
This Training Module will cover the fundamentals of how to design your Menu using techniques designed to draw attention to the ‘right’ menu items, in understanding human psychology when it comes to selecting food and beverage to order as well as designing attractive menus.
Target Audience
This Training Module is ideal for Operations Managers as well as other leaders in the F&B industry such as Restaurant Managers and Asst Managers. It can also be beneficial for Head Chefs, Chefs de Cuisine as well as
Learning Objectives
By the end of this Training Module, participants should be able to:
- Understand the fundamentals of how a well-designed menu can have positive impact on sales
- Learn effective tactics for designing the hardcopy menu
- Understand the tactics that work with different customer segments
- Learn effective strategies for pricing menu items
- Learn effective tactics for writing menu descriptions
AGENDA – DAY 1
Session 1: Understanding The Basics of Menu Design (9.00 am to 10.30 am)
- Welcome & Overview of the Training
- The Role of Menu Design in A Successful F&B Establishment
- The Impact of Menu Design On The Customer Experience
- Different Types of Menus
Session 2: Principles of Menu Design For Profitability (10.45 am to 12.30 pm)
- Menu Engineering
- The Matrix Method
- Case Studies of Effective and Non Effective Menu Design
- The Fundamentals of Menu Design
- Creating Your Own Menu
Lunch Break (12.30 pm to 1.30 pm)
Session 3: Know Your Audience (1.30 pm to 2.30 pm)
- The Importance of Understanding Your Target Customer(s)
- Analysis of Customer Demographics and Preferences
- Psychological Factors That Influence Customer Choices
- Create Your Customer Persona(s)
Session 4: Pricing Strategies and Item Descriptions (2.45 pm to 4.00 pm)
- Different Pricing Strategies In The Same Menu
- Different Strategies For Item Descriptions
- Writing Compelling Item Descriptions – Key Words
- Writing Your Own Item Descriptions
- Know Your Ingredients – Multi Lingual
Session 5: Menu Testing & Adapation (4.15 pm to 5.15 pm)
- Collection and Analysing of Data
- Methods For Collecting Customer Feedback
- Using Data Collected To Refine Menu
- Using Data Collected To Design Promotions and Campaigns
- The Importance of Staying Agile and Adaptable
Wrap Up and Q&A (5.15 pm to 5.30 pm)
- Overview of the Main Points
- Open Discussion and Q&A
- Action Plans and Next Steps
Materials For Training
Presentation slides
Case Studies and real-world examples
Handouts
Notepads, pens and other stationery
Delivery Method
Lectures
Interactive discussions
Group work
Case studies
Assessment
Participants will be graded based on their participation in group discussions, practical tasks and their level of comprehension to apply concepts learned during the Training Module
Trainer
The Certified Trainer will have extensive experience in designing menus and tracking the effectiveness within the F&B industry. The Certified Trainer will be able to provide real-world examples and insights into the F&B industry.
Follow-Up Additional Resources
- Participants will have access to a Resource Library with relevant articles, templates and tools.
- Option for follow-up webinars and/or consultation sessions.