If you are opening your own bar, pay special attention to the compilation of the menu. It should correspond to the alcoholic list and the price level of the establishment, not be too bulky and differ from the offer of competing bars and restaurants.
Instructions
Step 1
The bar menu should correspond to the concept of the establishment and the drinks that will be served there. In an inexpensive beer pub, focus on budget snacks and sausages, in a status cocktail bar, expand the offer of fish dishes and fruits, and in an Irish institution, include steaks and grilled dishes on the menu.
Step 2
Don't make the menu too bulky. 50-60 items - the maximum volume for a bar-restaurant with good cuisine. The most convenient design option is a thin book with laminated pages. The paper version will quickly fall into disrepair, and the luxurious leather folders in the bar look too pretentious.
Step 3
Opens a menu with a list of specialties or drinks. This is followed by cold appetizers and salads, hot appetizers, soups, hot meat and fish dishes, side dishes and desserts. Place soft and alcoholic drinks, cigarettes and cigars at the end. A separate wine list is usually not printed in a bar.
Step 4
When choosing snacks, opt for inexpensive, homemade options. Instead of ready-made bread crumbs or nuts, offer homemade garlic croutons, cheese croquettes, potato sticks and other dishes with minimal cost and a good markup. Don't skimp on portions - the more snacks, the more drinks the guest will order. Well, after drinks, he will get hungry and will have to buy a hot dish.
Step 5
Include dishes of different price categories in the menu without leaving the framework of the declared concept. You should not add gourmet fish or game to the list of dishes of an inexpensive brasserie. Replace it with battered white fish and chicken. In an expensive establishment, do not serve supermarket-grade sausages; include homemade sausages from a private smokehouse in the menu.
Step 6
Most of the bar guests prefer meat. Don't forget about vegetarians, dieters, coffee lovers and dessert lovers, though. Develop some hearty vegetable dishes: stews, grilled vegetables, signature chips and salads. In the dessert section, include ice cream, two or three fruit and chocolate dishes. The coffee and tea section should include four to five of the most popular items.
Step 7
Decide if you will offer a special lunch menu. It can be printed on a separate sheet, which is attached to the main menu only during the daytime. A business lunch usually includes three options for appetizers and hot dishes, one or two soups, optionally a drink or dessert. The lunch menu needs to be updated every two to three months.
