Creating Menus And Wine Lists

Setting a restaurant involves a number of elements which includes the design and layout of the food menu, beverage menu and the wine list.

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The menus and wine list are some of the most important marketing tools related to an outlet. When you are planning for the menus and wine list, you should evaluate five main components: presentation, pattern, structure, pricing, and other general requirements.

Are these considerations related to gastronomic identity? Absolutely! An essential consideration in menu planning involves questions of whether or not wine and food is organized by region or more traditional methods of classification. This consideration has implications for differentiating a restaurant’s products, target market and sales potential.

In a general sense, menu and wine list presentation considerations include style of font, font size, the size of the physical menu or wine list, the style (formal, casual, traditional, etc.), the color of menu or wine list, layout (number of pages, front & back, tri-fold, etc.), and descriptions (wording, titles, and terminology).