[thechat] Design of a cocktail menu
Madhu Menon
chef at shiokfood.com
Tue Jul 10 16:02:12 CDT 2007
Hello folks.
It's time for me to put out a new cocktail menu for my restaurant. We've
tossed out all except 8 cocktails from the old menu and are adding
another 22 to the mix.
So here's my question: Do you think it's worth my while to describe each
cocktail like I describe my food? In other words, do I follow the advice
given in this piece:
http://drinkboy.com/Essays/TheCocktailMenu.html
<quote>
Likewise, does it make any more sense to simply list:
Margarita......................... $4.95
When that is what I see on a menu, I can only assume that they make
their margaritas with the cheapest possible tequila, and use some horrid
commercial margarita mix. No thanks, I think I’ll pass. Wouldn’t it be
more appealing to see something like:
Classic Margarita................. $5.95
Made from scratch using the best quality ingredients. Premium tequila,
Cointreau, and freshly squeezed lime juice, poured over crushed ice in
the classic style. If you ask for it with a salted rim, we will use our
own special margarita salt, which includes just the right amount of lime
essence to bring out the best flavors of this classic drink.
</quote>
I feel that while it's a nice touch, having it for all the cocktails
will a) slow down the reading and ordering time for the guest and b)
make a bulky menu.
But I'd appreciate your thoughts on the topic.
--
<<< * >>>
Madhu Menon
Shiok Far-eastern Cuisine
Indiranagar, Bangalore
Visit us @ http://www.shiokfood.com
Phone: (080) 4116 1800
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