Eat Out UK have implemented the new Menu system allowing potential diners to view and download menus whilst browsing for somewhere to eat.

Restaurants have the ability to update this system themselves ensuring any special offers or new Menus receive the maximum Internet exposure.

Publishing the menus helps to ensure that covers are turned around quicker as diners already have an idea of the meals they wish to purchase.

www.eat-out-uk.com

Since New York issued a mandate in 2008 requiring fast food restaurants to post calorie counts on their menus, consumers have become more calorie conscious and are making better meal choices. The city is the first in the U.S. to have issued such a mandate…Read the Full Article here.

See what people are talking about on FohBoh and your restaurant’s web presence:

http://www.fohboh.com/profiles/blog/show?id=1411008%3ABlogPost%3A329370

This two menu are created for a restaurant in Coogee, Australia. It’s a Thai Restaurant. I quite like the decoration and color that they used for overall store which is orange and blue. They are vibrant combination of colors that I like. Also the shop owner wants to keep it to these colors.

Software used: Illustrator and Photoshop

Eat in and takeaway menu

We are looking for energenic sales people and entrepreneurs to join our team to sell online chalkboards to restaurtant websites. We have a generous commission plan and think that we have a super product that will really sell itself.      You can even work from home in your robe!!  Let’s work together!!

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FRESH TOMATO SALSA

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Ingredients:

• 1 rabbit, about 3 pounds, cut up
• 1/2 cup all-purpose flour
• 3 tablespoons butter
• 1 cup chopped celery
• 2 medium onions, thinly sliced
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• dash pepper
• 1 bay leaf
• 4 cups water
• 4 cups dry red wine
• 2 cups diced carrots
• 4 medium potatoes, peeled and diced
• 4 ounces sliced mushrooms, sauteed
• 1/4 cup all-purpose flour
• 1/3 cup water

Preparation:

Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.

*As originally reported by About.com

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INGREDIENTS

• 6 cups thinly sliced apples
• 3/4 cup white sugar
• 1 tablespoon butter
• 1 teaspoon ground cinnamon
• 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS

1. Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
2. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
3. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
4. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

*As originally reported by Allrecipes.com

www.Eat-4-Free.com

For more information click here

www.Eat-4-Free.com

For more information click here

You have full control

Update your website daily on your own – no need to contact your webmaster or hosting company every time you have a new special. Today’s Chalkboard offers convenience – update your website from anywhere in the world. All you need is an Internet connection.

It’s Easy to use

Once everything is installed, it takes but a few clicks on your own website and you can change your chalkboard. No programming experience is required. It’s as easy as writing on a real chalkboard – without all the dust.

Very Economical

For as little as $10.00 a month you can have the all the convenience and control of your online chalkboard.

www.todayschalkboard.com

Click here to return to the post.

Need help with your menu design?
Why do it yourself when you can hire a designer at a cost you can afford!
Let us help you by submitting your job or ask us for a quote!
We can discuss your budget and work things out.

Our new food menu has just launched and rest assured all of our classics and favourites are still there. We have added some new lighter dishes like Tender Lamb with a Thyme and Redcurrant Jus and more pasta options. See our menu here. I hope you like our changes and as normal let us know what you think, what you’d like to see on it. We also have lunch specials and a kids menu.

Before the Green Bay area vita, which restaurant. This is a vegan dish with seeds, grains, nuts, fruits and organic vegetables and did not cook anything at 118 degrees. Everything made from scratch and can take time, so if you are in a hurry, especially during peak hours to eat, they have posted signs in the window to warn you the food can take up to one hour if it is busy.

Dining outside is decorated to provide a comfortable environment with green grass and Tiffany wall lights with soothing music playing in the back ground. The table is a different style with fresh flowers, crystal stones, and earth-colored linen napkins on each table. In some restaurants have been set all plants, including orchids are beautiful, the various images, and two counter facing the window with a comfortable high-back chairs and a counter-shaped in the back of the seat. Hallway to the bathroom that has been redone with new pink-colored tiles on the floor, hanging cloth tapestries, and drunk in the new bathroom wall all new Fixtures. It is warm, decorated with Oriental lamps and pictures. Everything is perfect, a great atmosphere to match the atmosphere and cuisine.

Enough staff in the hands of the good on the menu, very helpful and friendly. I ordered their single avocado sandwich for $ 5.50, a tuna sandwich (made without using real tuna fish) which is a special day for $ 5.50, and for me I ordered a drink carbonated orange juice for $ 2.50. Water is presented in clear glass with a high thick along both large slice of lime, so appear so refreshing. Sandwich served open face, the two sandwich made with caraway rye bread brushed with coconut oil. The cracker is a thin soft texture and crisp coconut oil that is made for chemicals that beloved.

The sandwich is layered on the two cucumbers, marinated mushrooms, sliced cherry tomatoes, red onion, and za’taar pumpkin seeds and topped with a large fresh sunflower sprouts. Avocado sandwich with a nice amount of fresh sliced avocados. Tuna is a mix of cashew mixture, dill, celery, sunflower seeds, etc., they just become to-day, has a different titillating taste very fresh, delicious. I’m happy very good sandwich. They also have soups, smoothies, and organic beer and wine. The owner of a trained and certified in raw cooking in Chicago. Good to have the option of dinner in the new Green Bay area.

Patricia Summer field is Green Bay’s premier restaurant and food critics. If you think Green Bay to visit there or he can help you to avoid the best experience while in the canteen or common sub-par. His years of experience in the restaurant industry to allow them to review the accuracy of all the most expensive fine dining restaurant that is put behind the bar and grill. He will tell what they do without the right to leave what they do wrong.

ramps

I love New England for the four seasons among other things.  Each season helps you appreciate the next even more.  After a long cold frozen winter, the treats of spring are a gift.  The scent and flavor ofspring ramps are wild, ever so slightly earthy and perhaps a favorite allium among food lovers around here.  The spring mushrooms are beginning to pop up for seasoned foragers to find and bring to the table.  Asparagus and artichokes don their deep green coats and burst with the taste of spring.  Fiddleheads make their début and chanterelles are earthy and soft and if we are lucky abundant this season.  The pink stalks of delicious rhubarb melt in your mouth taking on any sweetness you pair with them.

Photo by Dieter Wiechmann

Chef Tim Wiechmann of T.W. Food has created a six course menu to celebrate and share the bounty of spring as only he can highlight it.  This special spring menu is available Wednesday, April 29th 2009.

The menu includes:

• Wild morels and ramps with seared atlantic sea scallops and smoked oysters
• White asparagus with local egg Grenobloise, cured ham and fines herbs
• Artichoke salad with beet sprouts, Pecorino cheese custard and crispy spring onions
• Vermont pheasant roasted breast and citrus confit thigh, wild fiddleheads, chanterelle mushrooms and sauce foie gras 
  or Tagliatelle hand-made with fiddleheads, chanterelles and Parmigiano Reggiano 
• Cheese and salad
• Rhubarb ice cream with French lemon dacquoise pastry and ginger creme Anglaise

For the wine pairings please visit the T.W. Food website and for reservations, please call (617) 864-4745

Linda is using our online chalkboard for her restaurant’s website.

Click on her Today’s Specials button to see her

 Today’s Chalkboard.

www.whiskaustin.com

www.todayschalkboard.com

Today’s Chalkboard is an innovative way to keep your website as fresh and tantalizing as the daily specials coming out of your kitchen. 

Update your specials chalkboard at the front of the house, then take 5 minutes to update your restaurant’s website with your own online chalkboard!

 No programming experience required!

       No need to contact your website designer!

         No need to call your website’s hosting company!

www.todayschalkboard.com

Imagine your traditional Special’s Chalkboard making its’ way onto your website in just seconds.

We’ve taken the task of online chalkboard communication and created a simple, versatile solution with Today’s Chalkboard.

www.todayschalkboard.com

The food police are at it again. Not only is Fast Food bad for you, now living near a Fast Food place will cause you harm. This appears to be a variation on a theme from the Democratic National Convention here in Denver last year.

ABC Groaner: Now Just Living ‘Near’ Fast Food Places Kills?: ”

-By Warner Todd Huston

The ABC News medical unit wants to warn you about a stunning new risk to your health: fast food. Amazingly, it ‘ups your stroke risk’ ABC tells us. Of course, we all know that eating too much fast food is bad for us, right? Well ABC has even more startling news. It isn’t necessarily only eating the stuff that’ll kill you. You see, ABC wants us to believe that just living near fast food places will kill you, too.

(Via Publius Forum.)

Restaurant Menu Tip #2

Don’t align your menu item prices. This encourages price comparison and results in less revenue.

For the best book on details of how to put your menu together check out this book from amazon.

The Web, undoubtedly, is the best options for shopping. But it can seem overwhelming when you’re trying to find the best deal. The key word is “hunt.” According to the experts, it’s best to continually check prices. Don’t wait until the last minute; instead, be looking on a regular basis for the things you want to buy.

Start with shopping sites and price-comparison search engines such as Shopping.com and My Simon to get an idea of what a product is selling for. Price comparison sites scan the Web for sale and clearance items and pair them with coupon codes, rebates and other discounts.

Remember that online sites try various strategies to get you to spend more money. Easy checkout pages make the process less intimidating, and customer reviews encourage you to feel more comfortable buying from the site. Items from expensive looking Sites are usually costlier. Although the Sites look attractive, these tend to have higher prices than sites that offer a simpler shopping experience.

You can land a better bargain if you shop for the next season or the season just past, not the one that’s just started. For instance, in spring, watch for staples such as black suits at clearance prices, and look to buy air conditioners in winter If you’re flexible on travel, you’ll find last-minute booking deals, but you need to know when to make the choice. For example, hotel rooms tend to get cheaper as the date nears and they want to fill the rooms, while rental car prices tend to be higher in the week before. You might have a brand preference, but don’t let that get in the way of a rebate or coupon making a similar product more affordable.

Load a gift card for your favorite department store with a specific amount of money and use it to shop. That way, you don’t pay interest, and it limits impulse buying. Buy items used at online auctions, such as eBay. Sometimes, free means free, including free online music, credit reports and samples.

Use the Web to find garage sales in your area and plan your Saturday morning shopping.. Many newspapers post listings online and other Web sites try to make more business by allowing them to post information about their events. Approach the shopping web sites for their lowest price print it out and take it with you to a store to bargain. Ask if retailers whether they accept competitors’ coupons. There are secret deals you have to ask for. Don’t buy when you need an item; buy when it’s at its lowest price. That is what shopping on a regular basis means. Also, retailers often drop prices about three weeks after the coupons come out so don’t use your coupons too soon.

Buying online offers convenience, but it also adds risks. You’re paying in advance without directly seeing or testing the product and you’re potentially opening yourself up to identity theft. Here are some ways to reduce the risk:

Go with brands and Web sites you know. Make sure you are dealing with a secure site. When you go to enter payment information, you should see “https://” at the top of your screen where the Web address is displayed. The “s” after “http” indicates the site is secure. You may also want to call the company to ask about its privacy policy. Don’t send money to a site that doesn’t have a physical address or a phone number for customer service.

Pay with a credit card. Never provide personal or financial information to unsolicited requests. Trust your instincts. If you don’t feel comfortable or if you feel pressured, log off and rethink your plan. Finally, remember that it’s easy to get caught up finding good deals on stuff you don’t really need. It’s a bargain only if you can afford it and will use it.

restaurant coupons

restaurant deals

restaurant coupon

Bobby Thomas is a financial adviser and well known for his finance related articles . You can find more financial articles written by the author by visiting the following link .
home finance uk

restaurant coupons: restaurant deals

restaurant coupons: restaurant menu

Article Source: www.articlesnatch.com

asking all of our clients to add a new menu item, the Mr. IT Guy Special. Email us a copy of your menu at sales@onefatfrog.com and get a $100 gift certificate.  Call (407) 936-2733 or email sales@onefatfrog.com or stop in our showroom for restaurant equipment, smallwares and furniture.

Remember that your menu is your biggest sales tool. Your restaurants menu influences the customers opinion of the food they are about to get, and thus how much they are willing to spend. So don’t skimp on the menu design just because you can. There are a few ways to go when designing a menu: do-it-yourself, local graphic designer or outsource it to the internet.

That being said the do it yourself (diy) menu design isn’t a bad thing if you truly do your research and have the tools to make a good design. I’ve been to restaurants that have spent tons on the menu jacket and the menu is just a Times New Roman font list of food. In almost every type of restaurant people want pictures of the food they are about to get and you should make sure you only put pictures of your most profitable foods.

I always prefer to have a graphic designer come into the restaurant, have a meal, walk the neighborhood and get a good feel for what differentiates the restaurant from others. Aside from superior artistic skills, they also offer a fresh outside perspective on what makes your restaurant unique. They know how to work with pictures and play with fonts to create works of art for your menu.

The last item is probably only for those looking to update their menu. If you have a menu that you just want to refresh the look of cheaply an online outsourced graphic designer can be for you. They are usually cheaper than a local person. Be careful though because they will give you exactly what you ask, so be very specific with your instructions.

I found this article very interesting, I’ve lost the link so I reposted it here.

The Psychology of Menu Design: Reinvent Your ‘Silent Salesperson’ to Increase Check Averages and Guest Loyalty

By Dave Pavesic, Ph.D., FMP

The menu is the most important internal marketing and sales tool a restaurant has to market its food and beverage to customers. It is the only piece of printed advertising that you are virtually 100 percent sure will be read by the guest. Once placed in the guest’s hand, it can directly influence not only what they will order, but ultimately how much they will spend. Menu design directly influences sales revenue. Management is constantly forecasting business volume to estimate how much to buy, keep in inventory, and prepare. A properly designed menu makes these kinds of decisions easier and more accurate.

A well-designed menu can educate and entertain the customer as well as be a communication, cost control, and marketing tool for your restaurant. The menu is designed to help the guest decide what to order. When you strategically place menu items on the menu, you will sell more of them than if you placed them randomly.

Well-designed menus market the food the restaurant prepares best and wants to sell by making those items stand out from the others. This article will discuss menu design techniques to help you increase the effectiveness of your “silent salesperson” to boost check averages and guest loyalty.

Your Restaurant’s Business Card

The menu design must be congruent with the concept and image of the restaurant and effectively communicate the overall dining experience to the guest. Think of your menu as your restaurant business card. It introduces the customer to your restaurant, and its design should complement the décor, service, food quality, and price range of the restaurant. The menu design should incorporate the colors and graphics that the customer sees from the table. A properly designed menu can help any restaurant — whether it be a fine-dining, casual-theme, fast-casual concept, or fast-food — achieve its sales goals, keep its costs in line, increase its speed of preparation and service, and return a desired average check. This does not happen by accident; it must be planned during the design of the menu or menu boards.

Too often menus are not given the time and budget that such an important marketing tool deserves. Many of the popular and high-volume dinner houses have menus that if their logo and name were removed, the image created in your mind from the menu would be severely understated to the extent that you might not even consider going there to eat. One of the services provided to out-of-town visitors by hotel concierges is making recommendations and reservations at local restaurants. They often display menus for the benefit of visitors, who make dining decisions solely on the basis of the menu.

The same care, time and effort should be given to the task of menu design and production as is given to the design and décor of the dining room and kitchen. The menu content is the product of the chef and owner who have in many instances spared no expense in the dining room décor and the kitchen equipment. They are highly respected professionals in the restaurant community and yet their menu design gives the impression that they ran out of money or that the menu design was just an afterthought. Considering how much the restaurant depends on the menu, it is astonishing that many menus do not reflect the level of professionalism and knowledge of the owners, chefs and managers.

More and more restaurant companies have come to realize and understand the importance of proper menu design on check averages. Several years ago, Houlihan’s revamped its menu with the goal of increasing check averages. The menu was designed to lead the customer from the specialty drinks on the cover to appetizers on the first page to the complete dinners inside. Its old menu, by contrast, lumped all types of items next to one another on the same large fold-out page. This, it was felt, might have somewhat deflected dinner sales by making it easy for the customer to select only an appetizer.

Menu Psychology

An article in The Wall Street Journal told of restaurants that designed their menus to highlight the most profitable offerings. These menu items were also hyped by servers when asked to recommend a dish by a guest. Techniques such as highlighting items have been used for years in the retail sector. Their store window, counter, and mannequin displays have been used to promote clothing and merchandise. They found that if a customer notices the merchandise it greatly increases the likelihood that they will make a purchase. If they never noticed the merchandise, there is zero possibility of purchase. Adapting this merchandizing theory to menu design, restaurant operators can boost sales of high-profit/low-cost items by highlighting them on their menus. This is called “menu design psychology” or “menu psychology.” What we are essentially saying is that the design of the menu can have a subtle effect on what customers will eventually order. The menu is to a restaurant what the merchandise display is to a major department store. You want the customer to see all the things you have for sale in the hope that they see something they like and ultimately make a purchase.

The concept of menu psychology was introduced to the industry in the writings of the late Albin Seaberg, in his book, “Menu Design,” published in 1971. He pointed out the importance of designing a menu in such a way that you get the customer’s attention and raise the odds that they will select certain items more than others. Too often the menu design was left to the printer or graphics specialist without any input from the restaurant manager. Knowledge of these “menu psychology” techniques will greatly improve the design of any menu.

109 Seconds and Counting

Several years ago, Gallup reported that most customers will spend an average of 109 seconds reading a menu. This is the time limit you have to get your message to them. The time it takes to read a menu and make a decision needs to be addressed in your menu design and presentation.

Over the years, restaurants like Bennigan’s, TGI Friday’s, and The Cheesecake Factory have been known for their multipaged menus and extensive listings of menu items. If it takes longer to make a purchase decision, it will lengthen your table turnover times, especially with first-time guests. With the information on menu item sales being quickly and easily assembled through point-of-sale computers, the number of selections and pages have been greatly reduced because they found that 60 percent to 70 percent of their sales came from fewer than 18-24 menu items. It did not make sense to have 50-100 different choices. Not only did they shorten the order-taking time, they reduced inventory and purchases.

Considering the importance of the menu sales mix in the smooth and efficient operation of the restaurant, it behooves all restaurant operators to learn the various techniques of menu design so they can be incorporated into their next menu design. A properly designed menu can direct the attention of the diner to specific items and increase the likelihood that those items will be ordered. These items should be the ones with the highest gross profit, lowest food costs and help achieve the average check needed to return the desired sales. In addition, degree of preparation difficulty should be factored into your menu evaluation. If an item cannot be prepared in 10-12 minutes or it requires multiple steps and needs to be moved between more than two stations or employees before it gets to the pickup window, it may not be one of the items you want to prominently display on your menu. This being said, while menu design and placement of items on the menu can influence the customers’ decision, it will not influence customers to purchase items that they do not want. Menu design can help increase the odds of an item’s selection.

Think how much easier it would be to forecast use levels of perishable ingredients, production quantities, and scheduling help when you can forecast to within 1 percent to 3 percent of what you will be selling during any given meal period. If you can predict the number of customers that will enter your restaurant, you can quantify your needs for inventory, production and staffing.

Don’t Leave Guest Preference to Chance

The following statement may at first sound contradictory to what has been stated, but here goes: Any menu, any design, and any format will produce a predictable sales mix if put in service every day for a prolonged period. In other words, regardless of the menu design, the popularity of particular menu items will evolve so management will be able to forecast customer preferences and thereby be able to plan purchases and preparation quantities according to the existing sales pattern. Here is the key point we want to make: If such a sales pattern will occur without any rhyme or reason to the design of the menu, think of the possibilities if the menu were designed to promote the items the restaurant wanted to sell more than any other. Instead of leaving it entirely to a random selection, you can actually “direct” the customers’ attention to those items you want to sell and are geared up to sell.

How do you turn your menu into a cost control, marketing and communication tool? There are certain “practices” that when incorporated into the graphic design and layout of a menu can actually “influence” the menu selections of the guests. These practices and techniques are not subliminal and do not in any way force or trick the customer into ordering something they do not want any more than looking at a television commercial or newspaper advertisement influences the purchase decision. However, like a television commercial or newspaper advertisement, menu design can put an idea into the head of the consumer, thereby increasing the likelihood that they will at least consider the choice when a purchase is made. If they never saw the ad it would never had occurred to them to even consider its purchase.

The Power of Print

The techniques of menu psychology are most applicable to the printed menu. (However, there are others that can be employed with verbal menus, i.e., menus delivered orally by the server. In some restaurants, this might just include specials. In very upscale establishments, this might include the entire menu. But this article is devoted to only the printed menu.) What are the techniques employed in the design and production of a menu? Some of the techniques involve such elements as the print style and size, the paper and ink color, the texture and finish of the paper, graphic design, art work and illustrations. Even the placement of items on a page or with a list is done for specific reasons. Actually, menu psychology techniques can be anything that is used to direct the reader’s attention to certain parts of the menu to increase the likelihood that those items will be remembered. If they are noticed and remembered, they are more likely to be ordered than an unnoticed or forgotten item.

In a study by a hospitality management student at Florida State University of a Bennigan’s menu from the early ’80s, more than three-fourths of all menu items sold were either snacks or appetizers. The menu at the time contained 14 pages and the dinner entrees were listed on the last two pages. The customers didn’t bother to read past the first four or five pages and the menu length and design was significantly contributing to the poor sales of dinner entrees in the overall menu sales mix.

You can improve your sales without changing any menu item or price. All you have to do is reposition the items and employ menu psychology techniques on your menu. There are several different menu formats and each has a different area of sales concentration. The items you put in the area of sales concentration should be selected with care and purpose. They should be items that you want to feature and do better than the competition. This is where you want to list your house specialties and signature items.