Menu planning

Try to keep your menu simple and memorable. 

Strive for a menu with less than 32 items for optimal productivity, and to minimise customer confusion.

Remember, many customers would like to make a decision within 2 minutes.

When planning the menu for your café or restaurant, the key is to maximise profit and minimise waste. One way to do this is to choose dishes that use the same ingredient in different ways. This can result in less waste, less prep and less cost. This, of course, can lead to better profit margins.

Here Matthew Maslek showcases many ways to use gluten free buns on your menu.