Enhance Your Menu

Restaurant Menu Lingo That Sells

Here at New York Restaurant Insurance we know your menu is the center piece of your restaurant's universe. The menu should convey your restaurant's overall concept to your customers. It should express the passion and care that goes into the food you're preparing & serving.

Here are some idea’s to help you design a great menu: Many restaurants attractive menu-item names start with the preparation method. Words like braised, pan-fried, oven-roasted, wood-fired, and poached lend a level of exotic sounds to a dish that increases a diner's perception of its value. Start with reasons that a dish is special or different or unique into the name. Is your beef dry aged? Is your eggs farm fresh? Is your bread baked in-house each morning? Is your produce locally grown or organic? Great ingredients make for a great way to describe them. Are there any standouts or hard-to-find items included? Does a dish contain seasonal items that you should be highlighting? Highlight where you get the ingredients from. Kansas City beef and Maine lobster mean something to people. Be more specific. Sure you're serving pasta, but what kind of pasta? Tell the guests whether it's fettuccine, linguine, rigitoni or radiatore. And that sauce you're serving tonight is probably great, but be more descriptive — ragout, demi-glace, or reduction, for example. Getting down to specifics has the dual advantage of providing more information and enhancing the diner's perception of the dish. Look to your menu to enhance your restaurants reputation.

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