Providing Value to Restaurant Owners

Great Restaurant Menus start with great ideas. Every restaurant has a theme of one sort or another. I can't imagine one without a theme or interest. One without a theme might look very generic. Which reminds me of 5 guys which has the generic looking style of menus on very generic looking boards hung from the ceiling etc. But even they have a theme, and I guess that would be to look very basic and straight forward. Seems to be working for them. A friend of mine raves over their burgers. So I tried 'em out and yea the burgers were good and very much back to the basic ingredients that make a burger and fries tasty. But....well they lacked providing quality shakes. Which to me would be part of the basics burger, fries and shakes. An All-American tradition not being capatilized on.

Providing value to your menu design is another issue. Most everyone else (unless you are a dedicated couch potato and never go out), view a large variety of menu designs and restaurants. We mostly accept what we see on the menu and take it for face value. We scan the menu and try to make a good decision. Is that decision based on the price or are we lead to the juicy looking steak burger because of the photo? The restaurant owner wants to make the most of his food in the way of profit. Kind of goes without saying. But it is possible to place certain items in strategic locations to gain a sale of one item over another.

Hey! I think that spells more profit!