#Dish card writer how to#

When customers can easily determine if they want to read further by just reading the name of the item, it saves them time. The topics presented below roughly follow the 1 > 2 > 3 order displayed above, but note that some of the advice can apply to more than one part of the description.Р”ВonРІР‚в„ўt force customers to read the descriptionР”Р„ dishРІР‚в„ўs name should clearly identify the dish so that guests donРІР‚в„ўt have to read the description in order to obtain this basic information.

#Dish card writer how to#

There is no rule dictating which dishes should have this less common presentation РІР‚вЂњ just go with what you think makes the most sense in your situation.Р”В¬hicken Pot Pie РІР‚вЂњ GrandmaРІР‚в„ўs flakey pie crust filled with roast chicken, baby carrots, and spring peas.Р”Р„s you read on, you will learn how to optimize each part of a description. To keep the menu from being monotonous, occasionally reverse the order of the second and third parts and place the РІР‚Сљsell copyРІР‚Сњ before your ingredients. This phrase refers to language whose primary purpose is to sell the dish.Р”В®xample in the suggested order: 1 > 2 > 3Р”В¬hicken Pot Pie РІР‚вЂњ Roast chicken, baby carrots, spring peas topped with grandmaРІР‚в„ўs flakey pie crust. The reason for this is that guests read as little as they can when deciding what they want to order, and the main thing they want to know about your dish is whatРІР‚в„ўs in it. Place the main ingredients of the dish first, starting with the most expensive and important ingredients (and make sure to include any that commonly cause allergic reactions). While reading, please keep in mind that each piece of information below addresses one or more of the three positive impacts listed above: it differentiates your dish, entices your customers to order your dish, and/or makes it easier for customers to find and order more of what they want.Р”Вescriptions can be split into parts, and their order mattersР”Р„ menu description can be split into three parts, and you should usually present them in the following order: And note that it is important to adjust the language you use to suit your particular audience. All of the information I present applies to all types of food establishments, from high-end restaurants to hotdog stands to food trucks. Now that you know the importance of how you present your restaurantРІР‚в„ўs offerings to the world, I will teach you how to describe them to your customers. Good descriptions require less work (e.g., reading, searching) from the customer, and less confusion or searching during the item-selection process means customers have more time within those 90 seconds to find and add additional items to their order. Good menu descriptions lead guests to order more items at a given sittingР”В¬ustomers typically spend just 90 seconds looking over the menu, and this time does not expand to accommodate any confusion caused by a poorly written menu. When tempting language makes three entrees seem irresistible, customers will order one of them and possibly return two more times to try the other two on future visits.Р”Р€.

Good menu descriptions entice guests, leading to repeat business A good description wonРІР‚в„ўt compensate for bad food, of course, but when customers believe that you are offering something distinctive, something that they canРІР‚в„ўt get anywhere else, your restaurant reaps the benefits through increased traffic and guestsРІР‚в„ў perception that the dishРІР‚в„ўs price is more justified.Р”Сћ. Strong menu descriptions take a dish out of the realm of being a commodity and make it appear better than a similar dish being sold by a competitor across the street. Menu descriptions allow a restaurant to differentiate itself In particular, they can positively impact your restaurant in the following ways:Р”РЋ. This is unfortunate, because menu descriptions allow you to share the heart and soul of your restaurant with customers and can have a defining impact on a restaurantРІР‚в„ўs reputation and profits. GOOD MENU DESCRIPTIONS LEAD TO HIGHER PROFITSР”Р„ very big problem I see with most restaurants is that they describe their menu items with a lifeless list of ingredients.