New Menus

August 1, 2007

It’s a ton of work.  It begins with phone calls to purveyors to find what product is available and from where.  I have to discuss specs and try samples.  I have to get firm commitments from local farmers as to when their produce will be ready to pick   Due to many new and necessary fishing restrictions, I have to find out specific dates of seafood availability.  Then I can start playing with ingredients.  Most new dishes I have run as specials or for our wine tastings, so by the time it hits our menu, it’s ready.
Things to consider:

  • Can the ingredients be used in more that one dish?
  • What station will prepare the new dish?
  • How does the new item affect the station?
  • What is the cost to produce the item?
  • What is the customer perceived value?
  • What is the most appealing portion size?
  • Who will prep what parts of the dish?

Then,

  • Costing the new menu
  • Writing the new menu
  • Purchasing the menu items
  • Teaching the new menu
  • Updating the computer system
  • Updating the website menu
  • Writing recipe cards as necessary
  • Updating to go menus
  • Updating menus for our brochures
  • Sending a email out to our customers announcing the new menu

This takes a good two to three weeks to finish and gives me many gray hairs.

You can see who we've worked with near you that you might know for a reference by browsing our hierarchical portfolio directory below. For french restaurant, cities we serve include Atlanta, Brookhaven, Buckhead, Midtown Atlanta, North Druid Hills.
You can see who we've worked with near you that you might know for a reference by browsing our hierarchical portfolio directory below. For french restaurant, cities we serve include Atlanta, Brookhaven, Buckhead, Candler-McAfee, Decatur, Duluth, Dunwoody, East Point, Fayetteville, Forest Park, Johns Creek, Kennesaw, Mableton, Marietta, McDonough, Midtown Atlanta, North Decatur, North Druid Hills, Redan, Roswell, Sandy Springs, Smyrna, Stockbridge, Tucker, and Union City.