During the development phase, the main thing is to prepare a restaurant menu. The menu should be organized in such a way that it corresponds to the concept, originality and also the price of the restaurant.


Today, when creating a menu, take into account:


· Provide your customers with choice. It is desirable that the menu includes dishes from all product groups and seasonal offers.


· Need to focus on the local competitive price. Most customers are interested in menu prices.


· Irrespective of the amount, specific ingredients that could cause allergic reactions should also be indicated. It is recommended to indicate in the menu the country of origin of the product, the name of the manufacturing company, the raw materials used, the way of cooking.


· Use the principle of full or partial use of the products, as this will help to avoid product damage.


· Customer wishes must be taken into account. Keep track of order history to know which dishes are the most popular and which are not. After a while on the most popular dishes can increase the price. You can try to replace the less popular food with an analogous one. It is also necessary to remember that computer analysis needs to be combined with visual, to understand what most often remains on the plates.