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April 5, 2005 2:01 AM quote 
nrc0007 is offline nrc0007
Join Date: Apr 2005
Posts: 1
 How many items should a restaurant start on the menu?
I just got a copy of the menu at a new restaurant where I will be working. There are 50 or so unique menu items (12 app, 2 soup, 6 salad, 9 pasta/pizza, 9 seafood, 10 grill, 9 special), not including desserts or a brunch menu. This isnt a franchise restaurant or anything, full kitchen, and the executive chef is very well trained, but I think he might be acting over ambitiously. There are 80 seats plus patio (100 total). What would be the best course of action? Realize that this is not my restaurant, but I dont want it to fail.
April 5, 2005 1:45 PM quote 
YVETTE is offline YVETTE
Senior Member
Join Date: Mar 2003
Location: NM
Posts: 1188
If it goes over 38 pages and 250 items, it will be a record.

If you are not the owner, it is not your decision as to how many items are on the menu.

50 items is not excessive in my opinion.

April 5, 2005 3:33 PM quote 
Tony C is offline Tony C
Join Date: Apr 2004
Location: Texas
Posts: 87
50 items isn't that large of a menu. Your standard McDonald's probally has close to that. 50 Items seems like a good place to start this menu off. The owner may add more later and I would certainly expect that to happen. If you are unhappy with the menu you may consider finding work elsewhere. Though not many full service restaurants have menus smaller than this.

I am assuming this is a full serivce sit down restarant. I would understand your concern if this was a Pizza Parlor.

You can't get anywhere unless you start !!!!!:cool:
April 5, 2005 10:19 PM quote 
KAYLINDA108441 is offline KAYLINDA108441
Senior Member
Join Date: Jul 2004
Location: KANSAS
Posts: 322
 To Yvette
Lots of love to you!



April 6, 2005 10:09 PM quote 
ami is offline ami
Join Date: Feb 2005
Posts: 49
Large menus fit a small scale dining community, where you want to get as many people in as often as possible, like in Kay's situation.
in a larger diverse dining area, I believe eveyone should do what they do best, and keep it at that. people will come to you for something YOU do best, or you're the only one that serves it. 8-12 entrees(total) with 2-4 starters/apps/salads, with a good interchanging special list is the best way for a high pace spot.
having said that, your boss is your boss. go with his flow atleast until you can prove him wrong. don't undermine his initial creativity.

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