ABOUT THE RESTAURANT & MENU
Everything in a food service operation
starts with the menu. The menu dictates much about how an operation will be
organized and managed, the extent to which it will meet its goals, and even how
the building should be designed. In designing a menu, I would take a number of
design elements into consideration. The
menu is more than just a list of available foods, rather, the menu communicates
the operation’s image and contributes to the overall dining experience by
helping to set a mood and build interest and excitement.
