Sent Packets 300000 Local Area Connection

MODERN DESIGN OF MENU '



Before you establish what to produce, what do you want to sell according to market research.

management and organizational aspects of planning menus requires knowledge of a number of assumptions:
user profile and preferences;
competition;
the type of restaurant and food service fittest;
the level of profit fixed costs and planned;
available resources. Draw these
issues pass to the design of the menu, which at the time means defining:
type of cuisine;
the categorization of flow rates and the number of plates to be inserted;
residence time of the dishes on the menu and the inclusion specials or menu of the day;
the look and feel, the kind of language, communication style