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How The Presentation Of Menus Influences Customers
Rw resources, recent articles.
Before delving into the impact of menu presentation on customers' choices, it's essential to appreciate the quintessential place the menu holds in a restaurant's operations. Think about it, what's the first thing a customer asks for after finding a comfortable seat? The menu, of course! It's not simply a food listing but a crucial 'silent salesperson' that, when leveraged right, can significantly boost your revenue and brand image.
Importance Of Menu Presentation
The importance of menu presentation in the restaurant industry cannot be overstated. A well-designed menu serves as the primary communication tool between a restaurant and its customers. It goes beyond merely listing dishes and prices; it is a reflection of the restaurant's identity, style, and culinary prowess. Menu presentation sets the stage for the dining experience, influencing customers' perceptions, expectations, and choices.
First impressions matter, and a visually appealing menu can create a lasting one. A thoughtfully crafted layout with appealing fonts, colors, and images can entice diners and make them feel more comfortable and confident in their choices. Moreover, a well-organized menu helps customers navigate their options effortlessly, enhancing the overall dining experience.
Menu design also plays a pivotal role in conveying the restaurant's personality and brand. Whether it's a sophisticated fine dining establishment or a trendy casual eatery, the menu's visual elements should align with the restaurant's ambiance and target audience. The choice of words, descriptions, and images should tell a story about the cuisine, creating anticipation and excitement.
Furthermore, menu presentation can influence sales and profitability. Strategic placement of high-margin items, enticing descriptions, and well-chosen visuals can lead diners to order certain dishes or drinks, boosting revenue. In contrast, a poorly designed menu can confuse customers, leading to indecision or dissatisfaction.
In essence, menu presentation is a powerful tool that shapes diners' perceptions, enhances their experience, and impacts a restaurant's bottom line. It's not just a list of dishes; it's a work of art that can make or break a restaurant's success.
Menu's Impact On Operations
A restaurant's operations revolve around its menu. From food and beverage purchases, inventory control, kitchen and server staffing, to decisions about the equipment needed, everything derives from the menu. More so, the menu also affects an operation's overall image and profitability.
Crucial Element In Branding
From the logo to the choice of font and color, the menu is central to shaping an operation's image. It forms an integral part of the dining ambiance, carrying the brand voice, ethos, and personality.
Psychological Influence On Spending
The menu can be a cleverly disguised tool for boosting your restaurant's profits by influencing customers' perception of value. Strategic placement of high-profit items, use of attractive descriptions, and price anchoring navigation techniques can subtly nudge customers into choosing items that boost your bottom line.
Keys To Effective Menu Planning
As it is now clear that the menu's hold expands beyond menu selections, let's delve into the importance of careful menu planning.
Ensuring Variety And Balance
An effectively planned menu provides a variety of dishes catering to different customer preferences and dietary requirements. It showcases a balance between high and low-cost ingredients, ensuring customer satisfaction while maintaining profitability.
Optimizing Kitchen Operations Efficiency
Menu planning considers the operational side of the kitchen, the equipment available, staff skills, and workload distribution. This understanding aids in developing a menu balance that ensures operational efficiency without compromising food quality or customer service.
Unlocking The Benefits Of Menu Analysis
Menu engineering and analysis form a crucial part of effective menu planning, featuring several benefits that can bring your restaurant operation to the next level.
Identifying Stars And Puzzles On Your Menu
Menu analysis helps distinguish high performers (Stars) and underperformers (Puzzles), guiding you in making strategic changes. It facilitates promoting Stars, re-engineering or eliminating puzzles and ultimately streamlining your menu for improved customer satisfaction and profits.
The Psychology Of Menu Design
Now comes the most intriguing part: How do restaurants design menus to direct customers to spend more? Several design aspects, such as colors, fonts, and structure, influence customer choices subtly.
Colors And Their Impact
The colors used in a menu design wield a subtle yet powerful influence over a customer's dining experience. Each hue carries its own psychological and emotional connotations that can significantly impact a patron's choices and overall satisfaction. Warm, appetizing colors like deep reds and rich browns often stimulate the appetite and create a sense of comfort, making them ideal for highlighting signature dishes or hearty comfort foods. In contrast, cool shades such as blues and greens evoke a sense of freshness and tranquility, which can be used to promote healthier options or convey a relaxed dining atmosphere.
The strategic use of color can guide customers' attention and steer them toward particular items on the menu. Vibrant, eye-catching colors can draw the eye to featured specials or high-margin dishes, encouraging patrons to explore these offerings. Additionally, color can indicate dietary information, such as green for vegetarian options or red for spicy dishes, aiding those with specific dietary preferences or restrictions.
Furthermore, the overall color palette and design aesthetics can set the tone for the entire dining experience. Earthy, rustic colors evoke a cozy, family-friendly atmosphere, while sleek, modern hues convey sophistication and elegance. Ultimately, the colors chosen for a menu design play a pivotal role in shaping customers' perceptions, emotions, and choices, making them a vital aspect of restaurant marketing and branding.
Font Choice And Size
The font style and sizes in a menu design play a pivotal role in shaping a customer's dining experience. These seemingly subtle design choices hold immense power in influencing diners' choices, perceptions, and overall satisfaction. The selection of font style can convey a restaurant's personality and theme. For instance, a classic serif font might evoke a sense of elegance and tradition, while a playful script font can exude a whimsical charm.
Font size, on the other hand, directly impacts readability and comprehension. Too small, and customers may struggle to decipher the menu, leading to frustration. Too large, and it can appear overwhelming or lacking refinement. Proper sizing ensures that customers can comfortably peruse the offerings, enhancing their sense of control and understanding. Additionally, font size can guide attention; larger headings draw eyes to special dishes or categories, encouraging exploration.
The font style and size can also communicate hierarchy and pricing. Bold fonts or distinct styles may highlight premium items or chef's recommendations, prompting customers to indulge. Conversely, subtle fonts for prices can mitigate sticker shock and encourage patrons to focus on the culinary experience rather than cost.
In sum, font style and size are the unsung heroes of menu design, silently guiding customers' choices, setting the tone, and influencing their perception of a dining establishment, ultimately shaping the overall dining experience. A well-executed menu design becomes an integral part of the restaurant's identity, enhancing customer engagement and satisfaction.
Strategic Menu Structure
The layout and structure of a menu design wield significant influence over a customer's dining experience. A well-crafted menu is a carefully curated piece of art that can sway choices, enhance satisfaction, and even boost revenue for a restaurant. The organization of dishes, categories, and pricing all play pivotal roles.
Firstly, the arrangement of items can guide a customer's decision-making process. Placing high-profit or signature dishes strategically can draw attention and drive sales. Additionally, grouping items logically into categories, such as appetizers, entrees, and desserts, aids navigation and fosters a sense of order.
Moreover, the visual design, typography, and use of images all contribute to a customer's perception of the restaurant and its offerings. Clean, readable fonts and high-quality imagery can evoke a sense of sophistication, while a cluttered design may overwhelm and deter diners.
Pricing placement and formatting also carry weight. Cleverly positioning prices without dollar signs (e.g., "14" instead of "$14.00") can create a perception of value, and using a consistent format (e.g., right-aligning prices) makes it easier for customers to scan for cost.
In sum, a well-structured menu is a powerful tool that guides customers' choices, enhances their dining experience, and influences their perception of the restaurant. A thoughtful approach to menu design can leave a lasting impression, ensuring diners leave not only satisfied but also eager to return.
Final Thoughts On Effective Menu Creation
When it comes to influencing customers' decisions in a dining establishment, the power of effective menu presentation should never be underestimated. A well-designed menu serves not only as a directory of the dishes available but also as a sublime tool that, when used skillfully, can steer customers toward preferred choices, thereby boosting profitability.
Remember, a strategic alignment of design elements can create an enticing visual feast, drawing your customers into a delightful culinary journey even before they taste the first morsel. With each well-executed detail, you're not just presenting a menu but curating an exceptional dining experience that leaves a lasting impression.
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Menu writing tips : menu presentation
- 17 Mar 2015
- menu design ,
- menu presentation ,
- menu writing ,
- Menu Writing Lesson
MENU PRESENTATION
In our series on how to write effective menus, we look at a range of topics and points for consideration. Here, we look at the importance of menu presentation and how to get it right for you.
What is the goal of a menu?
- Your menu is your primary means of representation to your customers
- It says exactly who you are and what you hope to convey to them
- Its design needs to reflect the type of restaurant you are
Menu Presentation – What should my menu look like?
Your menu is one of the most powerful sales and marketing tools you have. How it looks and reads is as important as your restaurant design, service and food. Make sure that your menu is always up-to-date. Many of you will either display your menu outside your establishment and/or on the internet. Wherever you do display your menu, you need to synchronise its information. A top London restaurant was recently criticized by a food critic for not having the same dishes or prices on the menu as they had on the internet.
- Make sure your menus are readable and smart. I can’t tell you how often I’ve walked past restaurants or hotels displaying sun bleached, dog-eared, lop-sided menus in menu displays – with print you can’t read. I’ve watched, sometimes for hours, as potential customers have walked up to these boards, screwed-up their faces, then walked off.
- Get the right paper/card. The feel of the card or paper the menu is printed on should reflect the quality of your establishment.
- Find a font that fits. Choose a font size and style that reflects you – but make sure it is easily readable in a dimly lit dining room.
- Check-out the opposition. Look at similar establishments to your own – on the internet or local to you – to see how other people have designed their menus.
- Make sure you have menus at your reception. Hotels all over the world are guilty of forgetting this fundamental rule: and of having receptionists who don’t have ANY knowledge of their restaurant or its content.
- Always ensure hotel staff recommend their own restaurant. The first thing I do in any hotel I stay in, is, ask if it can recommend a nice restaurant. On my last calculation, 95% of them recommended a restaurant NOT in their hotel!
How much should I spend on my menus?
Spend as much as you can afford to truly reflect who you are and what you are trying to achieve. Don’t keep an old, dirty, expensive leather menu cover just to save money. It’s better to have a clean printed menu with simple clear font on fresh quality card/paper. Save money by printing menus in house – but invest in a quality printer and paper/card.
How should I design my menu?
There are no design rights or wrongs when it comes to menu presentation. Just ensure the menu reflects who you are. Remember to ask yourself/consider the following:
- Is your restaurant fun and exciting, high end and sophisticated, simple and understated, family friendly? Once you establish your restaurant’s personality you can start to design its menu and cover – keep it simple.
How many items should I have on a menu?
There is no golden rule. Customers, demographics and cuisine all help to determine the number of dishes you list. But here are a few pointers:
- There is a difference between variety and quantity: it’s better to have variety rather than a list as long as your arm. It ensures you appeal to a wider audience.
- If you want to be recognised as a modern restaurant that serves fresh seasonal food and changes its menu on a regular basis, then keep your menu small (six to eight starters, eight main courses, five desserts and one cheese plate).
- If you want to attract a broader customer base and need larger menus then increase this number to satisfy the market. BUT remember customers are getting wiser and they’ll know that some of your produce could be frozen.
- Create a menu size that the your chefs can cope with during your busiest service without quality or presentation being affected. Consistency is paramount for any food business.
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- The Ultimate F&I Menu Framework: The Perfect Menu Presentation
The Ultimate F&I Menu Framework: The Perfect Menu Presentation
Introduction
Welcome to the ultimate guide that will transform your approach and elevate your skills. We’re diving deep into the essentials of structuring, preparing, and delivering an impeccable F&I menu presentation. This isn’t just about closing deals—it’s about enhancing your customers' ownership experience and building lasting relationships. Let’s break it down into the three P’s: Plan, Prepare, Perform.
Plan: Establishing the Framework
The foundation of a successful F&I menu presentation starts with a robust framework. Your goal is to gather and verify all necessary information from your customer early in their buying journey. Here’s how to set the stage:
- Gather Information: Engage with your customer early on, understanding their needs and preferences. This includes their driving habits, expected mileage, and ownership duration.
- Set the Stage: Create F&I awareness by explaining your role in the process and how you will enhance their ownership experience. Congratulate them on their purchase and begin verifying the deal details.
Prepare: Mental Preparation and Structuring the Menu
Once you have all the information, it’s time to mentally prepare and structure your menu based on the customer's specific needs. Follow these steps:
- Tailor Your Menu: Customize the menu according to the customer’s driving habits and vehicle use. For instance, avoid offering a five-year warranty to a customer leasing a vehicle for three years.
- Worry-Free Column: List every product individually, explaining their benefits and how they pay for themselves over time.
- Practical Option: Include bundled products at a reduced cost, excluding guaranteed asset protection and theft.
- Core Option: Offer basic coverages like service contracts and GAP insurance.
- Simplify Explanations: Keep your descriptions simple. Each product covers specific scenarios, such as mechanical breakdowns or tire and wheel damage. Make sure the customer understands these benefits clearly.
Perform: Presentation and Customer Engagement
Now that your menu is structured, it’s time to deliver your presentation. Here’s how to engage your customers effectively:
- Relieve Apprehensions: Start by congratulating the customer and reassuring them about the process. Explain that they can take delivery at the base payment they agreed to but also introduce additional options to enhance their experience.
- Engage with Questions: After presenting each column, ask if they have any questions. This helps address any concerns and builds trust.
- Offer the Free No: Before asking them to choose an option, give them a chance to ask questions without pressure. This removes any knee-jerk reactions and prepares them for a thoughtful decision.
- Ask for the Sale: Finally, ask which option works best for them. Be ready to address any last-minute questions and guide them to the best choice.
Product Prep Live
Mastering the F&I menu presentation is about more than just closing deals. It’s about providing value, building trust, and enhancing the customer experience. By following the Plan, Prepare, Perform framework, you’ll set yourself apart as a skilled F&I professional.
Ready to take your F&I skills to the next level? Check out our comprehensive F&I training program at Product Prep . Enjoy biweekly live training sessions and access to hundreds of hours of courses, free for the first 30 days. Transform your approach and achieve greater success today!
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8 essential restaurant menu design tips
- Oct 13 2022
Great restaurant menu designs can enhance a dining experience, help customers make satisfying choices and stimulate appetite. However, a menu is more than just a list of the dishes a restaurant has available; it’s a powerful piece of branding capable of communicating a restaurant’s identity and driving profit—if it’s well designed.
For those in doubt of the power of good branding, look no further than what others in the hospitality space have to say. According to a recent survey we at 99designs by Vista conducted, the majority of small business leaders in hospitality (83%) say branding has a significant impact on their revenue, with 87% and 93% reporting it helps attract new customers and build trust, respectively 1 .
Here, we discuss several visual strategies in menu design that can help increase profit margins for your restaurant clients. Forewarned: you might leave hungry.
1. Be aware of eye scanning patterns
For years, restaurants have been designing their menus under the assumption that customers’ eyes are naturally drawn to the “sweet spot” in the upper right hand corner and placing their higher profit items there. However, new research suggests that customers tend to read menus like a book, starting in the top left corner.
2. Divide the menu into logical sections
Make it easy for customers to search for dishes by arranging items sequentially and in logical groups, starting with the appetizers.
3. Use photos sparingly
Photos of food are more commonly associated with junk mail fliers and big chain restaurants like Denny’s ; not high-end restaurants. If you do use photos, they must be of extremely high professional quality, which may be costly. In general, it’s better to leave the quality of the food to the customer’s imagination, because not all food photography will appeal to everyone.
4. Consider using illustration
Instead of photography, try using illustrations—they are more likely to be universally appealing and can help communicate the restaurant’s personality.
5. Don’t emphasize currency signs
Don’t make customers overly aware of how much they’re spending. Studies have shown that customers are more likely to spend more when currency signs are omitted.
6. Consider using boxes
Boxes draw attention to a group of menu items and are often used by restaurants to promote dishes with the highest profit margins, like pasta and other carb-based items.
7. Typography
Effective typography will communicate a restaurant’s brand and result in a legible menu. Selection of typeface may depend on a number of practical factors, such as the amount of text needed to comfortably fit on the page. Using more than one typeface—say, to distinguish the names and descriptions of menu items—may help to guide customers through the menu.
8. Choose appropriate colors
Select colors based on your target audience and the theme of the restaurant. Different colors have different psychological effects on a viewer, so your color scheme will help set the mood of a restaurant as well as draws attention to certain food items. Maudie’s Tex Mex Restaurant menu design is a fresh take on the warm color scheme that is usually associated with Mexican cuisine
1. Data collected via online research firm Corus in June 2022 from 355 decision makers from small businesses with no more than 100 employees in the hospitality industry across North America, the UK, Australia and New Zealand. ↩
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This article was originally published in 2014. It has been updated with new examples and information.
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Aaron Allen » Insights » Menu Design: Why It’s Important and How to Do It Right
Menu Design: Why It’s Important and How to Do It Right
A good restaurant menu design is key to any restaurant’s marketing plan. When you design a menu it should express your eatery’s personality, focuses your overall operations, promotes profitability, establishes your budget, and keeps your brand fresh in your customer’s mind.
What should my goals be when I design a menu?
What steps should I take before I design a menu?
As with most creative endeavors, proper results can’t be achieved without sufficient research. In the case of designing the right menu , that means collecting data from various sources. Examine your own numbers first, such as your restaurant’s prospective financial and marketing numbers and its sales mix. Then look at your competitors: examine their Web sites, menus and marketing efforts and try to see where they went right and how you could compete successfully with those traits. Also, look at vendors and see how they handle similar challenges, and read industry sources (trade publications, published research) to evaluate trends and successes.
After that, consider your location and how it relates to the immediate neighborhood around you. Eighty percent of a typical restaurant’s business usually comes from the residents living within a 10-minute drive of that location. Knowing this, ask yourself the following:
- What can my restaurant menu offer that others in the area do not?
- What menu items do we have in common?
- How does our pricing match up?
- Does my menu offer more variety than theirs?
Determining these factors will help guide you when you design a menu for your restaurant.
How should I design a menu?
There are no rights or wrongs in when you design a menu. What works with some establishments fails at others. However, as mentioned before, your menu should be an expression of your restaurant’s personality. In designing it, think about how it will best represent your image and objectives. Are you classy and sophisticated? Fun-loving and wild? A small, plain text menu can be used to enhance a restaurant’s impression of elegance or simplicity. A thick, flashy, image-intensive menu can emphasize a location’s festive side. Once you determine your restaurant’s personality, you can easily begin crafting the look of your menu to match that.
How should I arrange items on the menu? Should I use merchandizing techniques to help?
When you design a menu it should mimic the dining experience. Arrange items sequentially, with appetizers, salads and soups first, then entrees, then desserts. Place star items on pages that contain more visual flair than others, and set markers or photographs around featured items to further draw attention.
Merchandizing techniques will further help this agenda when you design a menu by allowing you to easily spotlight specialty and signature items, introduce newer selections and invoke an appropriate sense of personality. In turn, the techniques also make these items easier for your clients to find and recognize.
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What are some tips I can use for my restaurant menu design?
Place your best selling items, or those you want to have the biggest draw, on the Prime Sweet Spots of the menu. These areas refer to the spots where the average client brings his or her eyes to first — and thus receive one’s first attention. Also, arrange your items in columns when you design a menu, depending on your restaurant’s image: One column inflects a sense of sophistication and elegance; two columns bring forth a sense of playfulness, etc.
Highlight spotlight or signature items in a way that draws attention to them: boxing selections off within your menu works well at this, as does adding colors, photographs, labels and logos.
Naming items specifically or creatively (ex. Rojo Chicken Salad) and using active descriptions of the ingredients in the dishes, makes the food sound more enticing and exotic for the client — and may induce future visits.
What are some common mistakes in restaurant menu design?
If your menu creates problems for your clients, they will become apprehensive and less likely to return. Common mistakes include when you design a menu are: Menu print that is too small to read easily; menus that are too big to handle easily; menus that lack English translations for non-English words or phrases; menus that look antiquated in presentation; menus without daily or weekly special insets; entrees that don’t look like their photos; generic clip art; and misalignment of brand and menu.
How should I price my menu?
Diners are savvy, and often they’ll know how your items match up value-wise against your competition. In light of this, keep your more everyday items (dishes you can find anywhere, really) approximately $1 more or less than your competition. Many customers do not perceive such increments to be significant, especially with dishes above $5, so there is some leeway there. Likewise, remember when you design a menu that items unique to your restaurant can be a little higher but also should not exceed the other items excessively. Doing so will make the latter more enticing to diners, especially those who visit your establishment regularly.
Also, to get a better feel for the sense of value you are promoting when you design a menu, take a picture of each item on the menu in a way that mimics the actual presentation on the table. After doing so, ask yourself: Do the items look like they are worth the price you are charging? Could a change in presentation justify an increase in price? Is there consistency with the overall look or does there seem to be a wide range or inconsistency in the price versus its presentation? You’ll be amazed at what you discover when you look at the entire menu collectively through the customer’s eyes.
Menu Strategy Must Be Holistic
How about menu profitability?
To keep your menu fresh, relevant and profitable, you need to know how each item is performing and how it stacks up against your competition. Conduct an analysis of your menu every six to twelve months. During this evaluation, look at profitability analysis and competitive menu analysis and determine what works best and what isn’t working at all. Then make the proper adjustments so that your changes reflect your research.
Comparing your menu with that of your competitors also helps. It not only opens more doors towards pricing your menu, it offers you a solid foundation on how to measure your profits. Performing a cross analysis helps uncover strengths and weaknesses in your pricing plan, specifically in terms of the way your items are priced and presented. By doing this, you determine which items are most popular, which are most profitable, which need extra emphasis, and which need to removed or replaced.
About Aaron Allen & Associates
Aaron Allen & Associates works alongside senior executives of the world’s leading foodservice and hospitality companies to help them solve their most complex challenges and achieve their most ambitious aims. We have helped evaluate and engineer menus for some of the world’s largest restaurant brands, as well as helped restaurant companies around the world drive revenues, increase profits, and enhance the guest experience through improved marketing, messaging, and menu engineering.
Our clients span six continents and 100+ countries, collectively posting more than $300b in revenue. Across 2,000+ engagements, we’ve worked in nearly every geography, category, cuisine, segment, operating model, ownership type, and phase of the business life cycle.
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We are focused exclusively on the global foodservice and hospitality industry. You can think of us as a research company, think tank, innovation lab, management consultancy, or strategy firm. Our clients count on us to deliver on our promises of meaningful value, actionable insights, and tangible results.
Founded and led by third-generation restaurateur, Aaron Allen, our team is comprised of experts with backgrounds in operations, marketing, finance, and business functions essential in a multi-unit operating environment.
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We bring practical, relevant experience ranging from the dish room to the boardroom and apply a holistic, integrated approach to strategic issues related to growth and expansion, performance optimization, and enterprise value enhancement.
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Working primarily with multi-brand, multinational organizations, our firm has helped clients on 6 continents, in 100 countries, collectively posting more than $200b in revenue, across 2,000+ engagements.
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Navigation menuStefan Kröll presents the official Oktoberfest 2024 collector's mug29.8.2024 - 16 Uhr Cabaret artist Stefan Kröll presented the official collector's mug of the City of Munich for this year's Wiesn in the Armbrustschützenzelt today. The mug shows the colourful winning motif by Annika Mittelmeier, who won this year's motif competition with her design. At the presentation, Kröll gave a humorous speech at the invitation of Wiesn boss Clemens Baumgärtner, with musical support from Roland Hefter and the Sechzger Musikanten.  Summer weather and cheerful guests Midsummer dream weather on the Theresienwiese, good-humoured guests from the city society, from Oktoberfest landlords to city councillors, Wiesn delicacies and cool drinks in the Armbrustschützenzelt - that was the setting for the stein presentation at the currently largest construction site in Munich. Wiesn boss Clemens Baumgärtner presented the new 2024 collector's stein to the invited guests in the best of moods. ‘The stein with the winning motif embodies the tradition and modernity of the Wiesn, radiates unconditional joie de vivre and is also an invitation to the whole world to celebrate Oktoberfest with us in Munich,’ said the head of economic affairs at the presentation of the festival stein. Standard Modal DialogWitty speech with criticism of publicans and city politics.  Stefan Kröll gave a biting jug speech in the style of a derbleck, with a correspondingly large number of jabs at the big names in city politics.The Oktoberfest hosts also got to hear some witty jokes. During his 15-minute, witty speech, many an anecdote from the long history of the Oktoberfest was shared. Starting with the 17 strokes at the first tapping in 1950 by Thomas Wimmer to the ‘Izapft os’ saying by Georg Kronawitter. Kröll was supported musically by the Sechzger Musikanten, who are making their debut at the Wiesn this year and will be marching in the traditional costume and Schützenzug parade for the first time. On Monday (30 September), the group will also be playing in the new ‘Boandlkramerei’ musicians' tent. The music department of TSV 1860 Munich was founded a good three years ago and has been active in Munich and the surrounding area ever since. It was also Kröll's first time as a cabaret artist at the Wiesn, which he mastered with aplomb. Born in Feldkirch (district of Rosenheim), he made the audience see the Wiesn through slightly different eyes with his razor-sharp gaze and once again demonstrated his great comedic talent, delivered of course in the most beautiful dialect. He has been delighting audiences on cabaret stages in Bavaria since 2008. ‘Aufbruch’ is the title of his current programme, with which he has been on tour since the beginning of 2022. Annika Mittelmeier, the designer of the 2024 collector's jug Friendly and colourful - the official 2024 poster motif is a cheerful welcome to all visitors to the Wiesn. The winning design by Annika Mittelmeier conveys the unique feeling of life that comes with strolling through the Oktoberfest. The smiling Münchner Kindl in the centre is the striking eye-catcher and symbolises the hospitality and cosmopolitanism of Munich and the Oktoberfest. As an original ‘Münchner Kindl’, 33-year-old Annika Mittelmeier has many fond memories of the Oktoberfest. After studying art and multimedia at Ludwig Maximilian University in Munich, she has been working as a graphic artist and designer since 2016. The winning motif also did well in the online voting by users on the official city portal muenchen.de, where it took second place. The Wiesnkrug 2024 - a unique piece from Rastal The strictly limited festival jug from the city of Munich extends the series of coveted collector's jugs that began in 1978. Clay jugs, also known as Keferloher, are made of grey stoneware and have embodied an urban Bavarian tradition for over 100 years. The official festival jug is also available with a pewter lid. Selected Munich originals are traditionally honoured on the hand-crafted pewter lid. This year, the performance artist and folk singer Bally Prell (1922 - 1982) is being honoured. With her unusually deep tenor voice and remarkable musical abilities, she appeared in public at a young age. Her breakthrough came in 1953 - not on the concert stage, but at the Volksbühne am Platzl with a parodic number. For her 31st birthday, her father gave her the song ‘Die Schönheitskönigin von Schneizlreuth’, which he wrote especially for her - a parody of the pageants that were popular at the time. The company Rastal in Höhr-Grenzhausen/Westerwald produces the collector's jugs in a strictly limited edition. The 2024 series jug costs 29.50 euros, with a pewter lid 49 euros. You can get the mug hereThe 2024 collector's stein is available in the official shop as well as in souvenir shops on the festival grounds and at the official Munich Tourist Information Centres in the town hall and at the main railway station. The stein is also included in Munich Tourism's Wiesn package.Other official licence partners of the Oktoberfest will be presenting their new products at the jug launch. You can buy the Wiesnkrug here Rastal is producing this year's Oktoberfest steins in a strictly limited edition. The official 2024 collector's stein is available in the official shop.  Oktoberfest motif The official Oktoberfest poster 2024 has been chosen News for the world’s largest folk festival News, dates and innovations at the Munich Oktoberfest How is an Oktoberfest beer stein made? Collectible Oktoberfest beer steins: Highly coveted souvenirsSolano County Supervisors receive literacy…Share this:.
Latest HeadlinesSolano county supervisors receive literacy presentation.  Four staff members from the organization gave a presentation to the Solano County Board of Supervisors Tuesday morning on the library’s adult literacy efforts, celebrating 30 years this year. September is National Literacy Month, according to Senior Program Assistant David Lewis, offering a chance for the county to reflect on the program’s first three decades and look forward to the work that still needs to be done to increase literacy in the county. Library staff members Theresa Levell, Katie Cordova and Shauntel Jacob also presented with Lewis, and several library administrators attended. The presentation noted that 23 percent of Solano County adults, over 323,000 people, read at or below a third-grade reading level, which means they might struggle to pull main ideas from nonfiction or chapter books. That many people could fill Levi Stadium 4.7 times over. The numbers show 62 percent of children in the third grade in Solano County either nearly meet or do not meet a third-grade reading level, which Jacob said is a critical learning milestone because it marks the ability to read to learn, rather than learning to read. These numbers persist despite consistent efforts from the library system on this since 1994. Lewis said 8,396 learners have been taught by over 5,000 tutors over the last 30 years across 260,862 total hours of tutoring. Supervisor Wanda Williams expressed excitement about the work the libraries are doing, but shared concern about how high the rates of low literacy and illiteracy were in the county. “I can’t sit here on this dais and not be concerned about what this means for our county and our future,” Williams said. Williams said she believes the board needs to fight to better literacy through this program and others. “This is something we cannot just let slip through,” she said, “I mean, Solano County, this government, struggles to hire.” Supervisor Veronica Brown said that school boards need to step up and fill this gap, “You guys have done a lot” she said, and addressing Williams, added, “What you’re talking about needs to come from the K-12 system” Students from all over the world also take part in the adult ESL classes taught by the library, Lewis said, speaking in conversation groups to improve their fluency. “Truly they have to practice in English,” she said of the diverse groups, “That’s the only language they have in common.” Children are also provided free books and other services through the libraries’ family services programs, staff said. “We know that home libraries are a huge impact on a family’s learning,” Levell said, “and so we try to foster that whenever we can.” Jacob, who helps to run the Adult Basic Literacy Program and other initiatives by the Solano County Libraries, shared the story of a man named Adam who struggled to read when he entered the program. “Now Adam is reading the Wall Street Journal frequently,” she said, “That goes to show how important our program truly is.” Reach Out and Read is a program that provides literacy materials through pediatric clinics across the county, Theresa Levell said. Free age and culturally-appropriate books are provided to children and their families at well-child medical visits. The libraries also offer literacy-rich waiting areas in 18 participating clinics. Cordova spoke about the online high school completion program run by the libraries, an 18-month course that helps students transfer their existing credits and finish their high school degrees within ten different career paths. “This helps students, when they graduate, to enter the workforce and be prepared,” she said. Cordova said students from the program regularly go on to community colleges and four-year degrees, proving the impact that completing their high school education can have. “I really wanted to be done and over with high school, and not having a diploma was holding me back more than I realized,” one graduate said after completing the program, according to Cordova. She moved on to Solano Community College, saying, “I guess I’m just excited to see my full potential.” The Supervisors also passed a resolution recognizing September as National Preparedness Month for Solano County and received a presentation from the Office of Emergency Services. “The mission of the Solano County Office of Emergency Services is to protect lives, property, and the environment by preparing for, responding to, recovering from, and mitigating the effects of natural and human-caused emergencies,” the resolution reads. “The Office of Emergency Services continues to raise public awareness.” More in Politics Kairos gets OK from council National Politics | ABC’s rules for the Harris-Trump debate include muted mics when candidates aren’t speaking National Politics | Tim Walz is a car guy — and works on his own 1979 Scout SUV. Will it help him with voters? National Politics | Trump calls for universal coverage of IVF treatment with no specifics on how his plan would work Russia, Saint-Petersburg: Presentation of the Russian edition of “Created for Greatness”The presentation of Havard’s new book took place in the Saint Petersburg Dom Knigi on April 4, 2012. Leave a ReplyLeave a reply cancel reply. Your email address will not be published. Required fields are marked *  | |||||
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Menu presentation sets the stage for the dining experience, influencing customers' perceptions, expectations, and choices. First impressions matter, and a visually appealing menu can create a lasting one. A thoughtfully crafted layout with appealing fonts, colors, and images can entice diners and make them feel more comfortable and confident in ...
5. Decide on a Menu Color Scheme. Now that you have all your menu items laid out on the sheet in an order that makes sense, take a little break from staring at cells and start thinking about graphic design. Choose a color scheme for your menu that reflects your restaurant brand.
Menu Presentation - What should my menu look like? Your menu is one of the most powerful sales and marketing tools you have. How it looks and reads is as important as your restaurant design, service and food. Make sure that your menu is always up-to-date. Many of you will either display your menu outside your establishment and/or on the internet.
Check out our comprehensive F&I training program at Product Prep. Enjoy biweekly live training sessions and access to hundreds of hours of courses, free for the first 30 days. Transform your approach and achieve greater success today! The foundation of a successful F&I menu presentation starts with a robust framework.
Present a menu - 47 Menu Presentation. It's a gracefully unobtrusive way to present information that is more important than ever. It allows the moment to be about the food, as it should be, while still imparting a sense of the history, culture, and creative energy that goes into the making of a successful restaurant dish.
Manise Cullinary Menu Presentation PowerPoint Template. Manise is one of the more fun food menu PowerPoint templates. Each PowerPoint menu slide follows an interesting design language that's customizable. Use Manise's features to showcase your menu design ideas in a presentation, or as a pitch deck for financing: PPTX file; 30 unique slides; HD ...
If you own a food service business, you know that food presentation is crucial to marketing your restaurant on Instagram.Studies from Oxford show that a quality food presentation increases customers' perceived value of your meals, allowing you to raise your menu prices.Chefs tactfully arrange ingredients to curate flavor and textural complexity, and their creative plating techniques stimulate ...
Restaurant Menu Design: The Ultimate Guide (With Templates) 2018 was a banner year for restaurants in the US. Restaurant sales grew from $825 billion in 2018 to $863 billion in 2019. That growth is largely in part to restaurateurs increasing their margins and approaching their menu design more strategically.
Create a menu that leaves customers hungry for more. As restaurant owners, you know the power of presentation and your menu should be no exception. It's time to give it a visual makeover that instantly grab eyes! Nobody wants to spend ages deciphering a menu so remember to keep it simple and well-organized.
However, new research suggests that customers tend to read menus like a book, starting in the top left corner. 2. Divide the menu into logical sections. Make it easy for customers to search for dishes by arranging items sequentially and in logical groups, starting with the appetizers. 3.
Common mistakes include when you design a menu are: Menu print that is too small to read easily; menus that are too big to handle easily; menus that lack English translations for non-English words or phrases; menus that look antiquated in presentation; menus without daily or weekly special insets; entrees that don't look like their photos ...
That said, the length of your menu will vary depending on your restaurant's concept. Most menus are built to accommodate the standard paper sizes of 8.5" x 11". If your menu exceeds 12" x 18", consider having separate menus for wine, dessert, and kids in order to keep the size manageable.
1. Highlight the origin of your ingredients. When you begin to write menu descriptions, include information about the origin of each meal or the location of the ingredients to suggest quality and freshness. Thanks to this simple technique, you appeal to customers who value locally sourced and sustainable products.
5 Do's of How to Write a Menu. 1.) Do use evocative vocabulary. It's not enough to describe your offers. You'll need to use words that make your customers feel. For example, instead of "very spicy" you can use words like "flaming hot.". Instead of "delicious" you can use "mouthwatering." "Bitter" can instead be ...
Check out the following steps on how to create a menu: Lay Out the Menu. Choose a Menu Design. Write Up Your Menu. Print and Display Your Menu. 1. Lay Out Your Menu. When customers look at your menu, their eyes follow a specific path and linger in certain areas. Put your most popular menu items with the highest profit margins, like entrees and ...
3. Create a mission-driven menu. Eating, preparing, and gathering around food has a lot to do with who we are and what we care about. Show customers your true colors with a mission-driven menu that highlights your core values and brand aspirations. For example, the California seafood restaurant, Pacific Catch, offers a wide range of delicious ...
The menu features a diverse selection of seasonal dishes, innovative wine-based cocktails, and a biodynamic wine list curated to complement culinary offerings. From the friendly service to the food presentation, Sōl stands out as a must-visit destination for those seeking a memorable dining experience in an inviting setting.
GENERAL SUBJECT MATTER TO BE CONSIDERED: Presentation of a proposed amendment to the unit management plan for Jonathan Dickinson State Park followed by public comments. MEETING MATERIALS: Jonathan Dickinson State Park Draft UMP Amendment; Reference Map; Conceptual Land Use Map
Media in category "Church of the Presentation of Jesus at the Temple, Saint Petersburg". The following 10 files are in this category, out of 10 total. Kalininsky District, St Petersburg, Russia - panoramio - alzium (1).jpg 1,600 × 1,200; 478 KB. Saint Petersburg Murinsky Park East 23May2008.JPG 3,008 × 2,000; 2.4 MB.
Imagine sitting in a meeting where someone is giving a presentation. You're somewhat interested in the topic, and the speaker seems to be doing a good job. The meeting ends, and 30 minutes later ...
The complete presentation is available to watch online. Central to the discussion was the distinction between the WSU Foundation and the university itself. While the former does support the latter, it was established long after the university and is responsible for investing private donations and funds that don't include student tuition or ...
The creativity of their menu is a journey through the cardinal vices, with dreamy concoctions named after the seven sins. The **Greed** cocktail stands out as a must-try, a rich blend that tempts you to indulge just a little bit more. The **Absinthe** offers a classic taste with a twist, transporting you to sin with every sip.
The mug shows the colourful winning motif by Annika Mittelmeier, who won this year's motif competition with her design. At the presentation, Kröll gave a humorous speech at the invitation of Wiesn boss Clemens Baumgärtner, with musical support from Roland Hefter and the Sechzger Musikanten.
Primary Menu . Menu. Search. ... Each coin is encapsulated and is placed in a black velvet, satin-lined presentation case accompanied by a certificate of authenticity. The box is adorned with the official United States Mint Seal; the outer sleeve incorporates an image of the obverse coin design.
The presentation noted that 23 percent of Solano County adults, over 323,000 people, read at or below a third-grade reading level, which means they might struggle to pull main ideas from ...
6 Menu types - 47 Menu Presentation. A static menu is the same year round. This type of menu is often found at fast food or other fast service restaurants that keep their offerings consistent 365 days a year. High amount of repeat customers because they know exactly what they're getting. Bulk purchasing leads to lower costs.
COLUMBUS, Ohio (AP) — Ohio's elections chief on Wednesday referred for possible prosecution 597 apparent noncitizens who either registered to vote or cast a ballot in a recent election — a higher number than he normally finds but still a tiny fraction of the state's electorate.
Menu; Russia, Saint-Petersburg: Presentation of the Russian edition of "Created for Greatness" 2012-04-06 / 0 Comments / in News / by Alexandre. The presentation of Havard's new book took place in the Saint Petersburg Dom Knigi on April 4, 2012. Share this entry.
Trump later addressed the "humiliation" of the attack when he spoke to thousands of National Guard soldiers in Michigan.
Chancellor Daniel Diermeier, Provost C. Cybele Raver and Faculty Senate Chair Alissa Hare, who is assistant dean of the College of Arts and Science, presented awards at this year's Fall Faculty ...