Menu Design

This is definitely the thing we get asked about the most: how do you guys come up with the menu!? So I'm here to try and break it down for you.

Seasonality

This plays a big part in how we think about our menus for a couple of reasons. First off, a couple of times, we have tried to get certain ingredients for a recipe we are really excited about, only to find out that it isn't in season or very difficult to find (if something seems hard to find, we have actually taken to calling grocery stores in advance to make sure they have what we are looking for so we don't have to go to three or four stores). Secondly, it is to do with what you are actually able to get when you do get something - the quality of the products/produce you are able to secure when you try to shop more seasonally is usually better. It tends to give us an initial focus as well, which is helpful because when we start creating a menu, the whole world is open. 

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Food Prep Timing

We also think about how long it will take to execute each of the items we select. Most of the work, if not all, has to get done in prep (maybe one or two last minute things can get done between courses) so how do we plan the prep so that things are getting done fresh and being served hot. For example, if I know I am making a very intricate dessert, I know that I will have more limited bandwidth to help with other dishes, so some of the other things I can help with is perhaps a soup or getting the things for the salad ready, but another intensive dish that requires preparing a dough like pasta can't be on my prep list too. 

Balance

What we've noticed in our menus, is that while they should build, they also need to balance. By that, I mean, heavy dish shouldn't follow another heavy dish (like a rich soup and a creamy pasta dish), we think about breaking that up for the sake of the guest with something a little lighter like the salad course. Another area we consider balance is the temperature at which a dish is served; while most dishes are served hot, some are meant to be room temperature or cold (like zoodles or salad), so that is something that can also help break up and help refresh the palate. 

Layout

Once the recipes or dishes have been selected, for AJRBs, we physically print the menus. I've seen loads of different ways menus can be displayed (most are not individual - we just like to do that as momentos for our guests, and they are nice for us as display tokens later too); it can really be down to the vibe of the event you are looking to create. If you don't want to print it and mount it on cardstock that matches your logo like us (we are very extra like that haha), some of the other things I've seen are on chalkboards; are written on butcher paper that people use as tablecloths; if you are doing buffet style, you can think about making labels for everything again sky's the limit on this one!