Designing a menu for a specific niche or cuisine makes it more attractive and simple for people to understand.
Structure of the menu should be accurately designed by keeping the following points in mind.
No. of items
Do not include all kinds of cuisines in a single menu. This creates confusion for a customer looking to order from you.
Being specific to a single cuisine such as Chinese, Italian, Indian, Tandoor, etc helps people decide faster with limited items.
Keeping a vast variety of items also increases the net operating cost as one chef can’t manage to prepare all the cuisines and the cost of raw materials for so many items will increase.
For Example, Behrouz Biriyani: Comprises of only varieties of Biriyani
- Ease of preparation
Having a limited item on your menu reduces the difficulties in preparation.
More items = more raw materials = more equipment = multiple chef = more preparation time.
For Example, Wow Momo dedicatedly provides a variety of momo recipes. Here the preparation for them is easy as they only have to make the steam momo and then according to their customer’s desire, they can pan fry it further, they can grill it, they can make a gravy item out of it. But the base item is momo.
Include combos in your menu to increase the overall ticket price. For a customer, ordering a combo of Noodles and Manchurian for 190/- is always better than only ordering Noodles for 150/- Here, your ticket price increased in the cart.
Also, you can introduce combos for making people taste new items. You can try different combos and price it low so that people can order and taste the item and then once it is frequently ordered, you can make it a permanent item.
For Example, Mcdonald’s (instead of going for a single burger and coke for more than 100/- the Big Mac Combo meal costs 159/-)
- Speed of making
People always want their food to be delivered as soon as possible. So, the items which are taking more time for preparation can be eliminated from the menu.
A Half-cook versions of some items can be kept so that during the preparation process, the time gets reduced.
For Example, If your kitchen serves pasta, the pasta can be pre-boiled and kept so that whenever you get an order you can simply prepare the sauce and use the pre-boiled pasta. This helps you serve your customer with less time.
Set your price tags according to the demand for that food item. Do market research on what your competitors have set, maybe if you sell the same while having a slightly lower price, people get attracted to you.
Apply pricing science while setting price tags. Pricing science says always reduce the last digit of the amount by 1. For Example, 149/-, 99/-, the human brain perceives these amounts as low magnitude than price tags of 150/-, 100/-
I hope this helps you structure your menu appropriately and bring more sales to your cloud kitchen. If this is worth enough to read, then do give a thumbs up and share it with your mates.
Confused? Still, wondering how to make it attractive? Do join me in LIVE Cloud Kitchen Masterclass where I talk about it in detail about deciding the menu and How to launch Cloud Kitchen in the next 30 days.
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