DECONSTRUCTED MENUS

April 09, 2016

Ever stop to think about thick food or cocktail menus  featuring a dazzling array of choices?

It  almost  feels  that everything in the book is being thrown at the guest ,hoping something will take!

Running counter to "too much" menu design , is the deconstructed” or simplified menu selection.

Deconstructed menus suggests that businesses  have taken the time to understand customers needs, reducing  order serve times. 

Faster order turnaround times tend to reduce  waste and mistakes possibly increasing spend from still hungry guests wanting something extra!


Shorter times to think about then receive menu choices tends to create better hospitality experiences, a win for everyone!





Leave a comment


Also in News

The key to big bar business? Thinking small
The key to big bar business? Thinking small

May 16, 2019

We know as a small business ourselves, that with sustained  growth, each day gets busier. At these times it’s so easy to forget the small details. How then do you focus your attention? Here are three small points for every venue that can make a massive difference...

View full article →

How to choose the right muddler for cocktails
Get your bar out of a muddling mess

May 03, 2019

There are so many muddler options out there, including plastic, steel and wooden variations, with and without teeth. You may prefer the feel of one material over another, but it's also important to think about longevity. So how do you choose a muddler?

 

View full article →

Bacardi Swizzle Cocktail Recipe
Bacardi Swizzle Cocktail Recipe

April 25, 2019

A totally tropical tiki cocktail, perfect for pool parties and summer days. Ingredients 45ml Bacardi white rum 15ml fresh lime juice 45ml pineapple juice 15ml Monin Falernum Method Use a ProFlow pourer and ProMegJig to measure all ingredients into a sturdy high ball glass, then swizzle with a LuxSwizz.

View full article →