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!
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This Aviation Spritz cocktail uses Rosé wine and gin for perfect summer sipping. Use a ProFlow pourer and ProMegJig jigger to accurately measure the gin into a large wine glass. Add rosé wine, grapefruit juice and tonic water to a large wine glass with a scoop of ice. Stir well with a ProStirrer.