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Building Better Menus
MenuWorks' Blog

The Dirty Truth About Menus


Menus are among the most unsanitary surfaces in a restaurant. The bacteria count on menus can be as high as 185,000 per square centimeter – far more than found on a toilet seat, according to a study published by Cleaning & Maintenance Management in 2014.

Upwards of 95% of people fail to properly wash their hands after restroom use, according to statistics. That makes handling a restaurant menu before eating a health gamble. (Staff, 2013)

Employee retention: What’s the cost?


Employee retention is important to any company, but especially to restaurants. Many owners may not have considered the cost associated with training a new employee and how it impacts their bottom line. While someone is training the new hire, the trainer isn’t as efficient and the new hire is unproductive. New hires will make mistakes, and until they’re fully trained, won’t function as fast as your experienced staff. They may also be less likely to upsell your more profitable products to clients.

Table Tanks


Table Tanks by MenuWorks move on-table promotion to a new level. Our vertical display designs provide ample print territory and get attention using high impact print quality and graphics. When a guest sits down they often see the table promotions before even opening a menu. This provides an opportunity to influence customers and promote specific selections.

Making Mom and Dad Happy


The economy is having a positive impact on dining out, according to industry reports. Parents with children are dining out more often which means restaurants are now challenged to attract that group to choose their restaurant. 50% of kids visiting a restaurant are making their own buying decisions. Some children as young as five years old are being taught to make a decision on their own. Parents also use the dining out experience to encourage kids to try new foods and experience different options.

What’s on your Menu


Recently, MenuWorks was featured in Bar Business Magazine’s May issue, in an article titled “What’s on your Menu.” Here is an excerpt from that article:

MenuWorks specializes in laminated, waterproof menus. “Our menus are available in coil, flat, bifold, and trifold solutions,” says Amanda Marcengill, Inside Sales Manager. “In addition to laminated menus, we also offer café covers, royal covers, to-go menus, kids placemats, and table tents.”

Focus on The Outcomes


In a recent issue of Restaurant News, there was an interesting article by Jim Sullivan (Professional speaker and author) on ten things that won’t change in 2018. One of his items was to focus on the outcomes. This caught our attention, as a custom menu provider, since we realize the importance of menu design in driving positive results.

Your Metrics Matter


Restaurants are a business. Like any business you have to watch a lot of metrics to manager your restaurant to success. More studies will list four areas as the key metrics to monitor. Those are sales, customer service/engagement, safety and profit.


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