Tips to Design Great Menus

Having accumulated over a decade of experience collaborating with top performing chefs, we've focused on understanding the strategies they employ to enhance the effectiveness and efficiency of their menus.

Embrace Diversity
Make sure you have a well-thought-out supply of menus of different cuisines to have a proposal available to cater to different preferences. This can make the difference between successfully sending 15 menu proposals to only managing to be able to send 3. 

Chef Tip - While looking for diversity, don’t overdo it! Aim for versatility while avoiding menu overload. Limit your choices to 3 to 4 options per course. This approach simplifies decision-making without overwhelming your clients.

Flexibility Is Key
When designing your menus, you might want to also consider making sure they are flexible enough to offer alternatives to people with dietary restrictions or different preferences. 

This can be as simple as indicating a potential dish swap or mentioning alternative options

Emphasize Seasonality
Incorporate seasonal ingredients into your menus. Highlighting the use of fresh, seasonal produce can be a good selling point. Be prepared to adjust your menus every few months to align with the changing seasons. Consider designing menus that allow for seamless transitions, such as featuring "seasonal herbs."

Efficiency Matters
Preparing in advance and creating a smart mise en place can significantly boost efficiency and reduce potential mishaps.

Consider dishes that complement each other in terms of preparation and execution. This will reduce the time spent on each booking.

Cost- Conscious
Design dishes that can be prepared and stored in bulk, allowing you to cover multiple bookings with ease. When pricing your menus, factor in not only the cost of ingredients but also the time spent on shopping and preparations. Cooking for multiple bookings simultaneously allows you to either offer more competitive pricing or increase your revenue per hour.

Prepare for the Unexpected
Life as a private chef can be unpredictable. You may find yourself in a kitchen with limited equipment or facing unexpected challenges. Don't rely on the perfect setup; instead, ensure your menu options are viable no matter the circumstances.

If you want to go the extra mile, think about your emergency must-haves. Tools and equipment that can simplify your work and ensure smooth service.