3. What type of restaurant do you want? What is your price point? What is the layout of your restaurant? What is the theme of your restaurant? What print type? What type of paper? Binding?Color?Design?Tone?

4. Printed Menu- given to customers as they are seated/clip-on/ table tent Menu Board- handwritten or printed on a board, wall, or easel/informal and flexible Spoken Menu- limited, spoken by the server, friendly, sign of well-trained server

6. hot cold variety

7. cold hot thin, savory broth thick, creamy chowder

8. fresh, crisp vegetables fresh, crisp fruits homemade dressings

9. salads topped with meat or seafood meat, fruit, cheese platters

10. varied cooking methods varied proteins meat, fish, seafood, poultry extender- made from leftover meat (pot pie) vegetarian dishes

11. hot cold various bread various condiments (sauces)

12. vegetables starches- potatoes, pasta, rice, other grains low cost healthy

13. dessert tray dessert menu upsell

14. gouda or brie and fruit instead of dessert appetizers

15. juice milk coffee tea soft drinks specialty drinks upsell