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Designing and Developing a Bar Menu
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By Andrew Mullins
This becomes especially relevant in the hotel and resort sector where table service is de rigueur and the majority of guests never actually make it to the bar. As the menu is often the only interaction your guests will have when choosing their libation, it is an important tool in getting across the information you want them to have.
One of the joys of menu writing for me is that you have a direct opportunity to educate and influence your guests. In an ideal world this should be the remit of your staff but, in a busy hotel with a high turnover, it is a difficult task to maintain a team that can consistently deliver your product in the way that you want.
The following are a few things you should consider to make the most of your menu.
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