Launch a new menu

Dishes, costs, allergens and printed menus ready, and the team trained before day one.

1. Agree the dishes and target margins (Head chef signs off)
2. Cost every dish
3. Order new ingredients and check supplier stock
4. Update the allergen matrix for every dish. Most people forget this: A new dish missing from the allergen matrix is a real risk to a guest
5. Check the menu wording for allergens and calories if required
6. Train front of house on the dishes
7. Print menus and update the till and website
8. Run a staff tasting
9. Review sales and waste after two weeks

All recipes