Comments on: The Future of Restaurant Menus http://www.milescollins.com/wordpress/the-future-of-restaurant-menus Cooking - Photography & More Thu, 04 Dec 2008 07:09:41 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1580 Sun, 10 Feb 2008 16:15:39 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1580 Rod, A good idea, will look into it, I am looking at ways of getting the message across without running the risk of making the menus tedious to read. Will keep you posted. Thanks again. Miles Rod,
A good idea, will look into it, I am looking at ways of getting the message across without running the risk of making the menus tedious to read.
Will keep you posted.
Thanks again.
Miles

]]> by: Rod http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1575 Sun, 10 Feb 2008 08:18:16 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1575 Miles I didn't mean specials that way. My idea was say, One of your most popular dishes offered jointly as a special. One the standard way The other, all free range, organic, free trade - the ethical option. Knowing the dish to be already popular it would clearly show the levels of interest. You diners would have the choice of both versions and you can see if they'll pay the difference. Also means you're doing your bit whilst still being realistic in business terms. Rod Miles
I didn’t mean specials that way.
My idea was say,
One of your most popular dishes offered jointly as a special.
One the standard way
The other, all free range, organic, free trade - the ethical option.

Knowing the dish to be already popular it would clearly show the levels of interest.
You diners would have the choice of both versions and you can see if they’ll pay the difference.

Also means you’re doing your bit whilst still being realistic in business terms.
Rod

]]> by: miles http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1572 Sat, 09 Feb 2008 18:08:56 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1572 Elsie, The catering magazines are full of this subject, I have daily conversations with the butcher, veg suppliers and fishmongers and they all tell the same tale. One thing is for sure, menu writing is getting increasingly harder to do. Miles Elsie,
The catering magazines are full of this subject, I have daily conversations with the butcher, veg suppliers and fishmongers and they all tell the same tale. One thing is for sure, menu writing is getting increasingly harder to do.
Miles

]]> by: miles http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1571 Sat, 09 Feb 2008 18:06:40 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1571 Rod, A good idea and some valuable points. the problem is that when I have 'tested the water' with specials they hardly sell. At the end of the day people readily identify with chicken, cod and the like but not with pollack, whiting and bream. Getting them to pay for something they are not sure about isn't easy. Miles Rod,
A good idea and some valuable points. the problem is that when I have ‘tested the water’ with specials they hardly sell. At the end of the day people readily identify with chicken, cod and the like but not with pollack, whiting and bream. Getting them to pay for something they are not sure about isn’t easy.
Miles

]]> by: Elsie Nean http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1570 Sat, 09 Feb 2008 17:19:59 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1570 Miles, Management speak used to refer to future changes as "Opportunities" thereby changing your attitude towards it. Some of that was bull.... of course, however, there were also opportunities to be had with a different mindset. We all have to accept some change which does not mean that it is bad. It may, in fact, be very good for us. You should not be expected to carry the burden for the changes needed. Headchefs can help to get the messages across. Recent celebrities spring to mind. Are these matters raised in your professional journals? It would be interesting to test the uptake by customers along the lines that Rod suggests. Elsie Miles,
Management speak used to refer to future changes as “Opportunities” thereby changing your attitude towards it. Some of that was bull…. of course, however, there were also opportunities to be had with a different mindset. We all have to accept some change which does not mean that it is bad. It may, in fact, be very good for us.
You should not be expected to carry the burden for the changes needed. Headchefs can help to get the messages across. Recent celebrities spring to mind. Are these matters raised in your professional journals?
It would be interesting to test the uptake by customers along the lines that Rod suggests.
Elsie

]]> by: Rod http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1563 Sat, 09 Feb 2008 08:53:48 +0000 http://www.milescollins.com/wordpress/the-future-of-restaurant-menus#comment-1563 Miles would it be possible to put one or a couple of 'specials' in each menu - a bit like they used to do with 'the vegetarian option' Dishes with line caught fish, organic veg etc. <b>The Ethical Option</b> This would give you chance to do your bit whilst giving the customer an option and you could market test it. Will the customer pay the difference ? They all say they want it but given the choice will they take it ? Could be a good idea all round Miles
would it be possible to put one or a couple of ’specials’ in each menu - a bit like they used to do with ‘the vegetarian option’

Dishes with line caught fish, organic veg etc.
The Ethical Option

This would give you chance to do your bit whilst giving the customer an option and you could market test it.

Will the customer pay the difference ?
They all say they want it but given the choice will they take it ?

Could be a good idea all round

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