#menu writing

A menu is a sales and marketing tool and is a reflection of the chef and your operation. It is therefore extremely important that you present it in the best way possible way and avoid simple mistakes such as bad spelling and/or grammar. Here, John Wood gives some top tips. (more…)

Our latest blog post on menu writing looks at the importance of understanding customer profiles

As a chef it is extremely important to know who your customers are and where they come from, also how often that changes either through the week, month or season. There are many complicated studies that look at variable demographics of customers down to what car they drive, the suits they wear, to how many children they have, but in this article, Kitchen CUT Co-Founder John Wood is simply going…

It's important to introduce a new menu to your business correctly, whether a pub or a Michelin starred restaurant http://wp.me/p5xI3T-291

It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu to your front of House team.

(more…)

It's important to introduce a new menu to your business correctly, whether a pub or a Michelin starred restaurant

It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu to your front of House team.

(more…)

Getting the wording right on your menus can help you to sell more! Read out latest blog post here for top tips!

One of the key tools for writing a successful menu is the dish description. In this next installment of our guide to Menu Writing, we look at the do’s and don’ts of menu wording…

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Menu Wording

Descriptive words should never be random, or thrown together carelessly. Why? Because:

they present an image of your food in the minds of your customers when they read the…

In our Menu Writing series, we look at Internal Menu Marketing and how to make your team your best sales ambassadors

Restaurants and hotels spend huge amounts of money on marketing through expensive advertising and PR-led campaigns. Hoteliers/restaurateurs devote time and effort to training the kitchen and service teams, however typically they pay little attention that their non F&B teams which play a vital marketing role in their business. In this article by John Wood, we look at the importance of internal…

Thomas Keller's restaurant, ad hoc, has a menu subscription service. Signing up is, as expected in anything Keller does, detailed and lengthy.

dinner menu for sunday, july 6th

butter lettuce salad k&j pluots, pickled turnips english cucumbers, shaved fennel toasted almonds, house vinaigrette

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double r ranch  new york strip loin blue lake beans, roasted carrots crispy marble potatoes, a4 sauce

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grilled swordfish gulf shrimp, corn, tomatoes, squash wilted arugula   $18 addition

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comte reserve black mission figs, marshall’s farm honey

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ice cream sundaes vanilla ice cream chocolate, butterscotch & strawberry sauces roasted pecans, whipped chantilly