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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