RESTAURANT / HOTELS MENU
Developing
and designing a menu for restaurants or hotel is not an art but it is a full
fledge science and subject in itself. Menu psychology is developed by the great
personalities by trial and errors and their end results are excellent. The
success and launch of hotel or restaurant mainly depends on the psychology of
menu. 
It
is well said that “the chef’s write the music and menu becomes lyrics and sometimes the music is gorgeous and
it’s got the wrong lyrics and the lyrics can spoil the music.” In other
words it can also be said that if chef is a
dish then menu becomes spices, which enhance the taste. Both
are interdependent.
Lot
of research, improvement and changes in menu are taking place with its
ingredients and it’s pricing. In European, American and other developed
countries, companies are hiring and engaging menu engineers and consultants for
improvement and introducing latest technologies in it. Most of the hoteliers
and restaurant owners are getting the services of Vastu, Feng Shui, and
Pyramidologist in developing their menus. No doubt PRICING & ADJECTIVES in
menu are important but the most important of all is the COLOR, FONT, STYLE,
SIZE, INK COLOR, PLACEMENT ON PAGE etc. of menu. These things generate positive
energies and results in extracting more money from pockets.
The
menu which is designed, sized and printed with the help of VASTU, FENG SHUI,
PYRAMIDOLOGY gives different results. That is why the trend has been changed. If
the accessories match the business element, results will be different.
How to develop menu:
Menu
is not just a menu; it is a silent salesman which extracts money from the tight
pockets of customers. One must be serious in designing the menu; it is the soul
of business.
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Nothing can be done with pricing, but
research goes on to make a unique and gorgeous presentation. If there is any
signature item, try to highlight or make logo of/for it. Try to enhance and
romance it.
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Menus are style of advertisement, they
spread lot of messages.
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It is observed that more and more
appetizing adjectives are attached with the most profitable dishes. These
dishes are attached to less profitable dishes with less description so that
contrast entices the customer to order for the profitable dish.
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Always try to place the expensive
dishes at the top so that other items seem comparatively reasonable pricing.
Results of researches are that people go for average this way the owner gets
more profit.
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Try to use adjectives and descriptions
with items, this gives lot of satisfaction at the end of the meal.
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If we add the recipe of local language,
it will make more gourmet and more attractive e.g. tandoori chicken; Butter Nan,
slow cooked or Paneer Tikka etc.
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As per vastu and feng shui first and
foremost sight goes to the top right corner of menu. Anything which one wants
to sell fast should be placed on right side of menu. Items on this corner moves
fast. That is why most profitable and iconic dishes are placed here with
boarder or photographs.
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The results of the study are that when
written $ or Rs. along with price, people spend less as compare to when written
straight way in numerals.
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Next price must be in whole number.
There should not be any dash or decimals.
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Designing and color of menu mainly
depends on the architect of hotel or restaurant. Vastu and feng shui plays very
important role here.
Vastu, Feng Shui &
Pyramidology features:
These
are some of the important features of menu which directly relates to VASTU
& FENG SHUI. When Vastu, Feng Shui and Pyramidology support these under
features the distinction is created from others. The end results are far far
better.
1. Designing
2. Background
color
3. Font
style
4. Ink
color
5. Placing
of items
6. Size
of menu card
7.
Yours and your business element
How to distinguish from others:
A successful businessman is he who distinguishes
others. He displays his things in different manners so that people remember
those points for longer the period.
1.
Get the knowledge of competitors menu,
their items and pricing. Most of the things are similar but those which are
different from others try to highlight those.
2. Most important from all, are the prices match
or less than others?
3. How can I beat them in
special items?
4. Is the same menu like others
or different?
5. How many items are similar to
others?
6. Sections of menu are in order or not
7.
How many columns are in menu?
8. Include name, map, geography
and local history in the menu. This will make the difference.
These are some of the suggestions while
printing menu for hotel or restaurant. One must get the services of vastu or
feng shui professional to get the best results. If not much but the real future
of business depends upon the advice of these professionals.
