How Many Menus Should You Order?

It’s always recommended to have extras on hand. Proactivity is key and you don’t want to risk running out during high volume rushes. Plus, menu covers are better resistant to the wears and tears of the daily grind when there are more in circulation, reducing the frequency of re-orders. It’s always best to plan for what your busiest times will be. For many restaurants, it’s lunch time. It’s recommended for the lunch period that you have enough menus on hand to cover 60-80% of the seating. For example, if you’re restaurant has a 100-seat dining room, having between 60 and 80 menus should be enough to get you through the lunch rush. For breakfast and dinner menus, ensuring you have enough to cover 60-75% of seating is suggested. For check presenters, server pad holders and table tents, only one per table is needed, so the recommendation is adding 10% to the number of tables. If your dining room has 20 tables, you should have 22 check presenters ready at hand.

Menu Care & Maintenance

Proper care and maintenance of your menus will ensure they’ll continue to emphasize your menu options longer, reducing replacement costs down the road. Here are a few Dos and Don’ts for proper menu cleaning:

Dos

  • Wipe down regularly, removing dust, dirt, crumbs and spills that’ll accumulate over time.
  • Use only warm water to clean at the end of the night, dampening a cloth slightly (but not soaking). For extra dirty menus, it is okay to use mildly soapy water. However, avoid harsh chemicals, glass cleaners, abrasive scrubbers, bleach, etc. These destroy both the menu material and graphics.
  • Protect cover from indelible ink sources that can permanently stain. These include commonly used ball point pens. Advise staff to be careful to not allow pens and markers to come in contact with the menus.
  • Stack menu covers flat on top of each other, keeping the stacks small to avoid tipping over.
  • When possible, keep covers at room temperature.

Don'ts

  • Don’t house menus in wooden wall boxes. Repeatedly pushing and pulling menus in and out bruises the edges and results in increased wear and tear.
  • Avoid storing near heat sources, such as stoves or hot plates.
  • Avoid storing in refrigerated or unheated areas. This may cause the material to crack.
  • Avoid water or other liquids.
  • No Risch menu cover material is dishwasher safe.

 

Browse Risch’s wide assortment at Central, featuring their popular double sewn menus, customizable logo menus, sleek vinyl, server accessories, signs, sandwich boards and placemats. Our knowledgeable foodservice experts are here to walk you through each stage, from determining which solution is best for you, how many you should order, and how to customize. Expert advice is available by calling 800.215.9293, or with a quick click of the ‘Live Chat’ button.