[thechat] Design of a cocktail menu

[Marc Seyon]

Hey Madhu,

How about a third option:

Item..............................................................................................
$x.99
1-2 line (less than 20 words) description of the drink -
either the key ingredients or the method, or a combination of both

Then on the inside cover of the cocktail menu you can put the longer
spiel about 'we use only the finest ingredients', 'our bartenders are
masters of their domain', etc.

This gives your menu the personalised, not-off-the-shelf touch while
not bulking it up too much. Because I agree with you, most people
would probably not be bothered with reading the details. They prefer
to just ask the person taking the order - so you could train those
people to give the longer story when applicable.

Good luck.
-marc


On 7/10/07, Madhu Menon <chef at shiokfood.com> wrote:
> 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
> ___________________________________
> thechat: bovine by-products and MP3s
>
> thechat at lists.evolt.org
> http://lists.evolt.org/mailman/listinfo/thechat
> http://lists.evolt.org/thechatarchive/
> ____
>
> Got RSS? Add your feed to http://planet.evolt.org/
> See also #evolt on irc.evolt.org and http://spool.evolt.org.uk/
> ____
>
> Please support the community that supports you. Give your bit to
> evolt.org at: http://evolt.org/help_support_evolt/
>