MML University

Having trouble getting started on MyMenuLab? This is your chance!

MML University is held 6 times a week. It's the perfect opportunity to speak live to an expert while watching them create and process products....all from your own computer screen! This isn't just for beginners either...more advanced users have the opportunity to learn and share more tips and tricks as well. Spend 30 minutes with us or stay for the whole hour!
Log in by going to www.mymenulab.com and follow the links.

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New Year's Eve: Advertise Your Party!

It's not too late to create a super simple, but effective advertising campaign for your Christmas or New Year's Eve Party! 10 minutes of your time and you can have a great poster or table tent to let your customers know about upcoming events and parties...it's marketing that pays for itself!
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Thanksgiving Drink Recipes

Top off your green bean casserole with a real treat, certain to induce napping on the big day. (AND, If you are asleep you won't have to have any of Aunt Martha's mincemeat pie!) These drink recipes are great for a crowd and sure to please.


Hot Cider Punch
1 gallon apple juice
1 gallon apple cider
8 cinnamon sticks
10 whole cloves
1 cup sugar
juice of one lemon
Bring to a boil and simmer until sugar is dissolved. Let cool a little and add 4 cups dark rum. Serve in mugs with cinnamon sticks for stirring.
(If you like a hot buttered rum, add a pat of butter on top.)

Homemade Irish Cream
2 cups whiskey
1 pint half & half
1 can Eagle brand milk
1 Tbsp. chocolate syrup
1 tsp. vanilla
3 eggs
Put items in blender (in batches if needed) and blend until well mixed. Chill well and serve over ice or with coffee. Keeps for 2 weeks in the fridge.
Hint: add a touch of peppermint extract or schnapps, or your favorite coffee syrup for a Holiday touch!

Enjoy...and Happy Thanksgiving!




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Halverson's, Stoughton, WI

The planning has begun...at least for Halverson's in Stoughton, WI. Thanks to Sean Altenberg, Sysco Baraboo, they have three great new marketing pieces to advertise their "Homespun Thanksgiving". This is the perfect example of marketing made easy!



Kudos to Sean and Halverson's!
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Brought to you by the number ??

We want to wish a very special someone a HAPPY BIRTHDAY today. She's so good to us, she even cooked pancakes and sausage for us on HER birthday! Anyone want to join in in wishing Tressa Mills a very happy birthday?
P.S. She's the one on the left.
Thanks Tressa, for being a GREAT boss! Happy Birthday!
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Waiters World

Are your servers lacking inspiration lately? This is a neat link, not just for them, but for anyone in the restaurant/food biz. Especially enjoyable for any foodie is the "Cool Link for Professional Waiters", for information on wine, specialty beers, food trends, training tips and beyond.

Check it out at www.waitersworld.com
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Fall Fun

It's my favorite time of year in Michigan...fall colors, pumpkin carving, cool weather, football, comfy sweatshirts, crisp apples and apple cider. With Thanksgiving right around the corner (yikes) it's time to get prepared to market your special feast with a poster or table tent from MyMenuLab. Hey, since you gotta work on the big day, you might as well make it profitable, and a little advertising won't hurt! Or, create your holiday menu on a slugger insert...affordable and EASY!
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Great idea for Kids Menus!

Looking for an alternative to the Kids Placemats? This slugger was created by Ken McAllister - SYSCO Detroit. Check out the Kids Stuff section for many colorful choices in sluggers, table tent inserts and buzz cards, as well as the traditional placemats!
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Wedding Bells & More

Does your restaurant have catering or event planning services? A banquet room? Or a fantastic bakery? Check out the Holidays/Events section for themed products to advertise your specialty. Super simple stuff to help boost your business...
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Cornwell's Turkeyville, Marshall, MI

This is not the first time Dan Zondervan's work has been posted on MyMenuLab's blog..but he came through again with a good looking fall collection for Cornwell's Turkeyville in Marshall, MI!
Now really is the time to start marketing your fall holiday specials. Look in Holidays & Events on the start page, then Fall Holidays. Pre-plan for Christmas events while you're there! (Or, be like me and go into serious denial that it's close enough to start thinking about it.) Either way, good job AGAIN, Dan!

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MML Help Options

We realize here at MyMenuLab that the answers aren't always right in front of you.
So, we decided to break it down for you...check out the new Help Section by clicking on the pink question mark, then choose from tutorials, videos or live help. If you're still stumped, send us an email and we'll get back to you as soon as we can.
As always, thanks for using MyMenulab!
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Fall = Football

With fall right around the corner, it's time to start thinking about your seasonal specials and events. A crowd favorite? FOOTBALL!

Make a super simple Table Tent or Poster like this one and watch the crowds roll in for the Big Game (less than a month away!)

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5 Reasons to use the MML Image Gallery!

1) It was newly updated with even MORE photos!
2) It's easier than taking a photo of your food or beverage before it melts.
3) It's so easy, just click on "Image Gallery" adjacent to the spot you want to add the photo....choose your food category, and pick an image to upload!
4) Food photos are guaranteed to be high resolution and properly sized.
5) Profitablity...customers eat with their eyes before reading the description...if you want to push a high profit item, popbox it with a great photo from the Image Gallery. Watch that item sell like crazy!

MyMenuLab is here to provide you with tools to make the best looking menu possible. Why not make it even easier on yourself?

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How long is the wait?

We all want our customers to be happy, from the moment they walk in the door to the ride home and beyond. So, what do we do to make sure that happens in the busy season...you know what I mean, right? We've possibly been in this situation ourselves....You have your whole family on vacation. The kids are crabby, hungry and tired. You're Mother-in-law is WAY past her dinner hour and tired. And you. You are just tired. Everyone is hungry. The only problem is that the wait time at the restaurant of choice is approaching an hour. What would you like to see that restaurant do to help accommodate your party of 8? And what, as a restaurant owner, can you do to make sure everyone is taken care of?
Your first order of business: keep the kids occupied. If the kids are whining, the adults will be....well...whining. If the kids come in and appear rambunctious, have a plan. Have some games, paper, pens, crayons and possibly a snack basket to hand them. When the table of 2 adults and 6 kids DOES get seated, have your waitstaff trained to order the kids meals first (usually a quicker cook-time), separate from the adult meals (takes a little longer to prepare). The kids get fed while the adult meals are cooking and Mom and Dad can actually enjoy their meals while the kids have a scoop if ice cream.

Next, be sure you are calculating your wait times appropriately for your place of business. There is no magic formula. It all depends on the speed and efficiency of your kitchen and waitstaff. If you are unsure, try tracking if for a couple of nights (have an extra door person help you). Calculate the average meal time and go from there. This may help avoid the inevitable "You told me 30 minutes and it's been 45!" (If wait times are typically long, invest in the buzzers that customers can take with them to alert them when their table is ready.) We can't be 100% accurate, but the closer the better.

Lastly, a warm welcome doesn't hurt. The old adage "Killing them with kindness" still works...usually. It's easy to look and sound snappy and stressed out when you have an hour and a half wait, it's hot and chaotic and you are already "over it" for the night. Try not to let 'em get to you...remember, a cold adult beverage is a few short hours away!
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Cherry's Café, Jackson, MI

This poster and table tent series is from Cherry's Café in Jackson, MI and Elva Gyorke, SYSCO Detroit advertising their Economy Buster Specials and Family Stimulus for free kids meals and reduced price senior meals. What a great way to draw entire families to their place (while incurring minimal cost) and increase dinner traffic. Nice looking products!
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Hotel Grill, Trenton, MI

Check out this slugger from Hotel Grill and Julie Mastin of Sysco Detroit, offering two-person meal deals for 22 bucks...this is a great idea! Restaurants that offer a value like this are bound to make money and have repeat business. You don't have to offer your largest portions either, if you include the starch, vegetable, appetizer and dessert. Remember, it's all about the perceived value. This is a perfect example of how following a trend CAN be a profitable idea! Good thinkin'!
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Summer Drink Recipes!

Woo-hoo! Time for some summer cocktails!

The Mosquito

An interesting variation on the traditional mojito.
6-7 fresh Thai basil leaves, torn up
Juice from half a lime (about 1/2 ounce)
3/4 ounce simple syrup
crushed ice
1 1/2 ounces of light rum
Club soda

Step 1: Place torn basil leaves into bottom of hi-ball glass. Add lime juice and simple syrup.
Step 2: Muddle together with muddler or back a large spoon to bruise leaves and release flavor.
Step 3: Fill the remainder of the glass with ice shards and add rum. Top off with club soda. Serve.
What it tastes like: A smattering of sweetness, but mostly crisp with a perfect hint of basil.

Pomegranate Mojito

6-7 fresh mint leaves, torn up.
¾ ounce pomegranate juice
Juice from half a lime (about 1/2 ounce)
1/4 ounce simple syrup
crushed ice
1 1/2 ounces of light rum
Club soda
Follow same directions as above, adding pomegranate juice at the end. A nice alternative to regular mint mojitos.

Rock Runner

Get your blender out! This is my variation of the rum runner…one is plenty! Two is great…if you are walking!

Fill blender with two heaping cups of ice.
Pour on top:

¼ oz. light rum
¼ oz. dark rum
¼ oz. coconut rum
¼ oz. blackberry brandy
½ oz. banana schnapps
Dash (about ¼ cup) pineapple juice.
Strawberry Daquiri mix to the top of the ice …there should NOT be much room☺ but you know how to make it work!
Blend and serve with tiny umbrellas! Yum!

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Happy 4th of July from MyMenuLab!

Stay tuned for the results from the Labby Awards!
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Restaurant Trends in 2009

Check out this link to some interesting trends for the year.

http://www.healthline.com/blogs/diet_nutrition/2008/12/restaurant-food-trends-for-2009.html

I like these because they aren't too "out-there". Good basic trends that don't offend and also make sense.


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It's all about the kids...

I can recite a standard kids menu without much trouble: Grilled Cheese, Hamburgers, Mini Corn Dogs, Mac & Cheese, Spaghetti, Chicken Tenders and fries, fries, fries....and yes, it's true that these are kid friendly meals to keep your young patrons happy when dining with Mom & Dad. However, according to Stephen Goldman of The Culinary Edge (a San Francisco culinary development firm), getting an edge on the kids market is just as important as getting a leg up with your regular menu. (Restaurant Hospitality, May 2009, p.36) Here are some strategies to help your kids menus stand up to the competition.
1) Give kids some credit. Adult tastes are trickling down to kids menus. How about adding a kids portion of your signature dish on the kiddie menu?
2) Healthy Options: It doesn't have to be spinach or broccoli to be good for them. Try grilling or roasting meats and adding Mandarin oranges or applesauce cups as sides. More kids are going vegetarian these days as well.
3) Make it an adventure. Add ethnic food items or more adventurous choices. Beyond spaghetti and tacos, here are some thoughts....stir-fry, spring rolls (kids love to dip), lo-mein noodle bowls, black bean and rice burritos, chicken quesadillas or chicken satay.
4) Offer a great looking kids menu. Kids love games and puzzles. MyMenuLab has tons of options for Kids Placemats and also a new product: the Bi-Fold Kids menu, a booklet style menu full of games, puzzles, mazes and activites.
Remember, parents will appreciate when the kids are catered to as well as themselves...and they might even be able to enjoy their own dinners!
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What's your greatest asset?

I was inspired by an article in the Nation's Restaurant News interviewing Chip Roman, chef/owner of Blackfish in Conshohocken (try saying that out loud!), PA. When asked the question "What is your greatest asset?", he responded "The staff". Roman goes on to say "We have extra-great service. A lot of places are cutting back and using managers to do things like bartend and serve. My response is to do the opposite. I hire more staff and take a little less for myself. A lot of people are still going out to eat. With restaurants cutting corners, people with start to notice. People are extra vigilant and will say something about it. I just want to make sure people know we're still trying to give them a great product." (Gise, p.38, Nation's Restaurant News, May 11, 2009)
After noticing the trend in corner-cutting at few of my previously favorite restaurants, I agree....

Value perception goes even deeper than menu prices and selections. If patrons are well attended to, they are more likely to spread the news to others and/or make a return visit. Swift service means your tables turn over faster. If your restaurant isn't fully staffed or if servers are not trained well, your customers (and ultimately you) are the ones who suffer.

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It's a tie! Sysco Cleveland ROCKS!

We couldn't decide which one was best....Dockside, Kelleys Island, OH (created by Jim Howell) or Bruno's Pizzeria, Marblehead and Willard locations, OH (created by Jeff Dantonio). So, we stopped trying! Both menus are well laid out and incorporate the use of popboxes, icons and photos. Kudos to these guys at Sysco Cleveland!
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Photo Opportunities

Menus with great pictures always catch my attention. I am not embarrassed to admit that I have made many decisions at restaurants based on food pictures alone...juicy burgers, fresh looking salads, flame broiled chicken and steaks, cheesy nachos....why not make that work as part of your menu engineering scheme? Check out this menu page from High Tides in Colonial Beach, CA. (Great looking steak page, guys!). This is also a great opportunity to upsell add-on's, as they have with their mushrooms & onions OR to highlight high profit items. Great items deserve a great picture.
The MyMenuLab Image Gallery is full of photos available for upload on your menus, or insert pictures from your library (making sure they are up to lab specs of course!). Reap the benefits of increased sales on your highlighted items!
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Let us build your menu in the lab!

Help! You have inventory to do, a liquor order to complete, servers to train and your chef just handed you the new summer menu items....you don't have time to type it all in? Let us help you! At MyMenuLab we can build your menu into your existing user account. It's fast and affordable....then you get to take the reigns and put your special touches on it! You also get to finish your in-house work and the chef is happy too. Contact us for more info. 866.MYLAB01.
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A Bartender's Perspective

I've worked at a local tavern & pub for over 13 years, which has afforded me the opportunity to interact with folks on the "other" side of the bar. It's not uncommon for these wonderful people to express opinions or offer suggestions about the bar biz and what they would like to see happen, especially after a cocktail or two. Here's a couple that I thought were simple, yet pertinent, especially in today's economy.
1) I often get asked for today's drink specials. While this may not sound like something the bar is going to make money off of (cheap drinks?) it really has an influence on how many people walk through the doors. Personally, I know that business is better during happy hour and on nights we run specials. Plus, your patrons are more likely to stay for dinner afterwards.
2) Folks want something for free (we know, right?). If I had a nickle for everytime someone asks if we have anything to munch on...and if you do, then they stay longer and drink more. So, the bar makes money for the cost of some pretzels.

In the end, it's all about value perception. Once the customer feels they are getting a little extra from you, they will be back...although I would rather believe it's because of the fantastic bar service!


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Spring & Summer Holidays

Spring is here and summer is quickly sneaking up on us, along with a parade of holidays...what a great excuse to create a poster or table tent to promote your restaurant! MyMenuLab has a slew of holiday and event themes for the upcoming months including Cinco de Mayo, Mother's Day, Father's Day and patriotic designs. This was one of our favorites from Don Juans, and they created it in plenty of time to promote the celebration. Kudos!
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Derby Day at the Fieldstone, Freeport, IL

Great idea by The Fieldstone in Freeport, IL and Shawn Boldt, SYSCO Baraboo! What better excuse for folks to get out and have a mint julep on a beautiful spring Saturday than the Kentucky Derby? It's festive, springy, fun and only 2:01.82 minutes long (Big Brown's winning time last year)....and since the race is at 6:04 pm your patrons will likely stay for dinner after the festivities are over. Check out all kinds of themed designs in the Holiday/Special Events category, or browse through the hundreds of poster designs for your next party or promotion.
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April at MyMenuLab

It's Spring and MyMenuLab is already looking ahead to summer! Be sure to check out new products like the A-frame Table Tent and Table Top Menus...perfect for your summer drink and menu specials. Stimulate your own economy with these great marketing tools!
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Earth Day 2009

With Earth Day right around the corner (it's on April 22!), it's a great time to think of some ways to make your staff and your customers feel good about helping the environment. Need some ideas? Here's a few for the "green" consumers of 2009...
Offer a special for those who have leftovers after their dine-in meal. If they bring their own take-home container, they get a coupon for a free dessert or appetizer on their next visit. Don't forget to limit one per family, give an expiration date, and be specific about what items qualify!

Have a coloring contest for the kids! Have earth-themed kids menus or utilize the second "R" (Reuse) - those old flyers have the blank side on the back...let the kids draw on them! Let them get creative! The entries can be posted along the wall and the winner can have a free kids meal! (You know that a kid having a free meal is going to have them begging Mom and Dad to bring them back...)

Don't forget to let your customers know what you're doing for the environment! You're doing tons already... Reducing food waste by encouraging folks to take their leftovers home and donating surplus items to local food pantries. Reusing your dishes rather than using paper plates and cups and plastic silverware. Recycling cans, cardboard and paper from the food you've ordered...

There are plenty of ways out there to hug the earth. What's your favorite way?

Posted by Alison Major
Designer/Menu Lab Guru

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Food for Thought

Food & Color Psychology
For those of your with an artist’s flair, this may be old hat. However, for you non-designers and those of us who need to brush up on color psychology this is helpful information to use when planning color schemes. This can apply to designing your restaurant or creating your menus in the lab.

Food for thought....
While blue is one of the most popular colors, it is one of the least appetizing. Blue food is rare in nature. Food researchers say that when humans searched for food, they learned to avoid toxic or spoiled objects, which were often blue, black, or purple. When food dyed blue is served to study subjects, they lose appetite. Green, brown and red are the most popular food colors. Red is often used in restaurant decorating schemes because it is an appetite stimulant.

Black is the color of authority and power. It is popular in fashion because it makes people appear thinner. It is also stylish and timeless. Black outfits can also be overpowering, or make the wearer seem aloof or evil. Villains, such as Dracula, often wear black.

Brides wear white to symbolize innocence and purity. White reflects light and is considered a summer color. White is popular in decorating and in fashion because it is light, neutral, and goes with everything. However, white shows dirt and is therefore more difficult to keep clean than other colors. Doctors and nurses wear white to imply sterility.

The most emotionally intense color, red stimulates a faster heartbeat and breathing. It is also the color of love. Since it is an extreme color, red clothing might not help people in negotiations or confrontations. Red cars are popular targets for thieves. In decorating, red is usually used as an accent. Decorators say that red furniture should be perfect since it will attract attention.

The most romantic color, pink, is more tranquilizing. Sports teams sometimes paint the locker rooms used by opposing teams bright pink so their opponents will lose energy.

The color of the sky and the ocean, blue is one of the most popular colors. It causes the opposite reaction as red. Peaceful, tranquil blue causes the body to produce calming chemicals, so it is often used in bedrooms. Blue can also be cold and depressing. Fashion consultants recommend wearing blue to job interviews because it symbolizes loyalty. People are more productive in blue rooms. Studies show weightlifters are able to handle heavier weights in blue gyms.

Currently the most popular decorating color, green symbolizes nature. It is the easiest color on the eye and can improve vision. It is a calming, refreshing color. People waiting to appear on TV sit in "green rooms" to relax. Hospitals often use green because it relaxes patients. Dark green is masculine, conservative, and implies wealth. However, seamstresses often refuse to use green thread on the eve of a fashion show for fear it will bring bad luck.

Cheerful sunny yellow is an attention getter. While it is considered an optimistic color, people lose their tempers more often in yellow rooms and babies will cry more. It is the most difficult color for the eye to take in, so it can be overpowering if overused. Yellow enhances concentration, hence its use for legal pads. It also speeds metabolism.

The color of royalty, purple connotes luxury, wealth, and sophistication. It is also feminine and romantic. However, because it is rare in nature, purple can appear artificial.

Solid, reliable brown is the color of earth and is abundant in nature. Light brown implies genuineness while dark brown is similar to wood or leather. Brown can also be sad and wistful. Men are more apt to say brown is one of their favorite colors.

Submitted by Nicole Houghtaling, graphic designer


Find the article here:
http://www.infoplease.com/spot/colors1.html

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Where are your employees eating?

I run a pretty successful restaurant, but like everyone else out there my costs are increasing and my foot traffic and profits are decreasing.
So, here is the crazy thing. When I went around and talked to my servers, hostess’s, grill and bus people and asked where they go to dine out, guess what?? It wasn’t here.
That got me thinking, if my own people are not supporting and promoting my business, how can I keep it viable and lucrative?
I started an employee appreciation program, where every time they come in and dine with us they’ll receive 25% off their entire bill (alcohol excluded).
As a result, we have more foot traffic, the waitresses have increased tips and sales, and it has created a family feeling among all the workers. The workers have come to feel pride in our establishment and have brought friends and family in to eat.
So, remember you don’t need to look far in business to generate sales and profits, the answer might be right there under you nose!!





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Small Plates = Profitability

One of the hot new trends in 2009 is the Small Plate menu. (Perfect for those with a smaller appetite, easier on the wallet, better for the waistline....) Many restaurant owners may think "Why put cheaper items on my menu?" but there are a number of reasons this makes sense....Personally, I order off the small plates menu so I can have an appetizer or dessert, maybe both! It's also perfect for those who like to try different items instead of committing to just one entrée. This may seem like commitment phobia but variety is the spice of life, yes? Another good reason to offer a small plate menu is value perception. If folks think they are getting a bargain, they will be back! And they will tell their friends...

These ideas came from one of our designers, Nicole..." offering a lower portion at a lower price point is not only good for the economy but it also plays on the trend of more health conscious eating as our country's obesity rate approaches 60%.

Dessert "bites" like petit-fours, offering a small portion of a desert instead of the big one, charge 1.99 for 1/2 or 1/3 of the size and make a little more in profit margin by sneaking in the convenience fee of getting more variety and a smaller portion vs. 4.99 for the whole piece. Also, less food waste as the kitchen can divide desserts and apps into several orders if your run the promotion only during peak hours.

Create a fun name like - Triple Deal Meal or "Have Your Cake and Eat it Too". Include a mini-appetizer (1/3 size), mini entree (1/2) size and mini dessert (1/3) price for a fixed price (varied by entree.)
Triple Meal Deal - 14.99
Steak Only - 9.99

This is sort of like what the chains are doing but takes it a step further by putting the upsell in the entrée instead of on it's own menu. If people think they can get a dessert and an app for only $5.00 more, I think people would order. This would also encourage people try these "luxury" dining options that some people don't want to splurge on right now. When the economy gets better people will be more likely to order the larger portion if they choose because they've gotten hooked on something during a promotion.

That's my 2 cents."

Thanks Nicole!

Posted by Lab Assistant, Heidi R.

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Marching into Spring at MyMenuLab

Finally, Spring is almost here! At MyMenuLab we're looking even further in to the future.....this is a great time to plan your special menus for April and May. Easter, Mother's Day, Cinco de Mayo and Memorial Day are all on the horizon. So, get your Spring cleaning done and get ready to say goodbye to Winter!
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Shakespeare's Pub, Kalamazoo, MI

We loved this St. Patty's Day slugger created by Cindy Johnson for Shakespeare's Pub in Kalamazoo, MI. Holidays are a great time to market your business...just think of all the Spring holidays coming up: Easter, Mother's Day, Cinco de Mayo, Memorial Day...and the Lab has special designs for each one! Check the Holidays/Events tab for simple, attractive holiday sluggers, table tents and posters.
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