MENU PRO TIP
Utilize line layout diagrams as a component of standard operating procedures to help train new staff, inform substitute workers, and en - courage continuity in the presentation of your service lines. Using predesigned grids and cus- tomized pictorial training guides can help to make your vision a reality. Check out our Ramen Noodle Bar recipe and watch it in action for a standardized spin on a new and popular menu concept. Remember to inspect what you expect and take a walk on the “wild side”. Evaluate your serving lines to determine if the student’s view of the food presentation is what you desire. Does it make sense and draw customers in? Do you have wayfinding signage and other ways to help customers make decisions to fill their plates? Confused buyers don’t buy and often just cre- ate long lines. Invest in your space to make your food court come alive.
Remember to keep your compliance in check with lots of offer vs serve wayfinding and pro - gram must-haves like well-displayed civil rights and food service licenses and inspections.
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