Let’s start with the menu in the institutions of the middle and highest category.

1. The menu should be logical. This means that the menu should correspond to the concept of your institution.
2. There should be no more than 60 items in the menu.
3. The menu should consist of key blocks. The menu should have 6 main groups of dishes: “Cold snacks”, “Hot snacks”, “Salads”, “Soups”, “Main dishes” and “Desserts”.
4. In each section there should be no more than 10-15 positions. Only in this case you will be able to cook well and quickly.

The menu in FAST CASUAL FORMAT & ONE EURO BAR is radically different. In such formats of establishments it is necessary to adhere to “monoproduct philosophy”. It is that if you are good at cooking 1-2 dishes, you need to sell only them. Thanks to this approach it is possible to serve guests quickly and efficiently.

Thank you for your attention, friends!