- Admin
- August 29, 2020
- Recipes
How To Plan A Low-Budget Menu For Your Restaurant?
In this day and age, the term low-budget feels like a myth.
Amul hiked milk prices for the third time this year just before Diwali. 5% GST was levied on pre-packaged food items weighing less than 25 kgs and other such price-rising, heart-wrenching news has become a routine for the restaurant industry.
However, if you are a food enthusiast who is looking to venture into opening their own restaurant with a low-budget menu, then this blog is for you!
1. Keep The Menu Concise
The first and foremost task is deciding the menu of your restaurant. In order to plan a low-budget menu, it is recommended that you limit the number of items you offer in your restaurant.
Plan a cuisine and stick to it!
For eg., if you are offering fast food, then either go with Indian food or Western. Don’t offer both burgers and sev-puri.
Offer a lesser number of items but ensure that it is top-notch in taste and quality and be consistent with both. This will be the key to steady growth and profits for your business.
2. Find Recipes With Inexpensive Ingredients
The next step is to look for ingredients to cook your menu items. You should go through cookbooks, scan the market and talk to a restaurant consultant as well as the chef of your restaurant to find recipes which do not require fancy ingredients.
For eg., if you are planning to add pastries to your menu, there are delicious two-ingredient, and three-ingredient recipes available that you can tweak to personalise and add to your menu.
3. Design Your Menu Smartly
Studies have been carried out which explain the ways in which customers go through a menu. You can manipulate this to design your menu in a way that highly benefits your sales.
One study suggests that the top right corner is where customers start scanning the menu. Another says that they read menus just like a book.
A majority of customers barely reach the last page. Therefore, that space should be reserved for items which are less popular or the least profit-making dishes. Make your layout simple and easy on the eyes of the customers.