1. Most operators feel that the cornerstone for their operation is the menu, in terms of content. Menu content drives equipment requirements, supplies requirements, the dcor of the facility, purchasing, etc.

2. Menu design is also critical as the menu is the chief on-site marketing tool for the restaurant. Customer satisfaction with the dining experience begins with a friendly (and tempting) view of menu offerings.

3. Here are some considerations you may want to bring to the attention.

How many pages (or folds) is the menu?

Does it have a cover? Is the cover pliable or stiff? Is it laminated?

What color is the cover?

Do you have different menus (for food, for beverages, for desserts, for coffees, etc.) or is it an all in one menu?

What is the print size?

What is the print style?

Do entrees have descriptions?

Are new or healthy menu items highlighted in some way?

How do you feature your signature items (box them, use a bold print style, etc.)?

What is the arrangement of menu items in terms of meal parts (appetizers, salads, etc.); in terms of products (segregation of beef items from poultry items, from seafood items, etc.)?

Are clip-ons used to denote specials of the day?

Is the name, address, telephone number, fax number, e-mail address on the menu, and other information such as banquet facilities, catering services, etc.?

What kind of paper stock and thickness should be used?

Is the menu price a la carte or table dhte (full price or prix fixe)?

How often is the menu changed?

Do you note childrens portions or half sizes?

Do you have different menus for different meals such as lunch and dinner?

Do you have early bird menus for senior citizens? You and your students can think of additional considerations in addition to those listed above.