Simplicity is best - It's all about quality not quantity.
Maintain a theme throughout the menu - this website focuses on Great British Food, which is very much in demand at the moment and a great British pub is a fantastic place to get it!
Less is more - dont be afraid to have only 2 or 3 dishes on your menu, or even just 1 as your daily special.
Be aware of your limitations - understand your time constraints and staff skill levels.
Fresh foods and produce - use local ingredients where possible and do some research and find out about local food producers and farmers in your area. Its a great way to establish your pub in the community and offer your customers the freshest of ingredients.
Storage - ensure you have the space available to store the ingredients that you will need in order for you to create your menu.
Avoid repitition - do not repeat ingredients too many times, you do not want to create the menu of tomatoes!
Market needs - consider the needs of the market in which you will be operating. The menu is not all about what you like!
Healthy options - ensure your menu does not solely consist of deep fried food. You will struggle to serve your customers because the menu only utilises one piece of equipment, but more importantly, think about the health of your customers.
Portion size - ensure that you have the right portion size, do not underfeed or overfeed your customers.
Prepare in advance - dont make up too much sauce/mix, often an ingredient will have a longer life if not prepared in advance.
Bar snacks - do not forget about bar snacks and this does not just mean peanuts. A bowl of chips is very easy to prepare and will give you a good margin.
Regularity - make sure that you can offer your menu at a regular time every day so that you customers get to know when they can get food. If they come in for some snacks or dinner and you have decided not to put food on, they wont come back.
Menu descriptions - describe your dishes in a simple and appetising way. Customers also want to know what they are ordering. If the menu does not provide a brief description of each dish, ensure that staff are able to answer customer queries.
Allergies - some customers may have (in some cases life threatening) allergies or strict dietary requirements. Ensure you and all staff know exactly what ingredients are present in a dish.
Stay within the law - if you sell, or intend to sell food that is described in a misleading way on your menu, you will be breaking the law. For e.g, if your vegetables are frozen, dont describe them as fresh, if you serve manufactured meals, dont describe them as home made.
Accompaniments - dont be mean with your sauces - Heinz Ketchup, Sarsons Vinegar and Hellmans Mayonnaise and good quality chutneys really enhance a menu. Source local chutneys and pickles if possible, you can always come to an arrangement with a supplier to sell their products in you pub and therefore get a discount for yourself.
And finally...keep a regular record of the items that sell well, to help you develop a core menu range. Encourage customer feedback on the variety, quality, price and portion size of the food you offer - this will ensure you are providing your customers with a menu they want.
