Menu Development Assignment and Strategy DiscussionMenu Style:Writing Menu Listings and Descriptive CopyPurposeThis document will illustrate the style of writing the menu listings and descriptive copy for your Restau-rant Week menu.You must echo this style.Menus are most effective when they maintain aconsistent style throughout an operation.One would not want to have a dessert menuwritten in an entirely different style than the main menu.Consistency within a concept ismost important.*The restaurant is planning on using a similar style of menu writing asThe Mooring Restaurant in your textbook, but with upper, and lower,caseletters.Grilled CheeseNarragansett Creamery cheeses, portobello mushrooms, prosciutto, country breadOpen-Faced TurkeyRoasted turkey breast, Muenster cheese, bacon, fried egg, basilThough these items would likely not appear on your restaurant’s main menu, it is the style youshould duplicate. Notice it is a terser style but key ingredients and components that truly makethe menu listing sound enticing or unique are presented to the quest.Also note they avoid us-ing the name of a food twice, once in the listing and once in the copy.Here are some other sets of menu listings and descriptive copy written in the style you should echo. No-tice no prepositions (under, with, etc.) and no conjunctions (and but, etc.)Sicilian CucciaSheep’s milk ricotta, whole grain farro, grated dark chocolate, dried fruit, Fairtrade Ugandanvanilla beanSo, you may not know what cuccia is, but your servers should, and you should explain itto them, right down to its Sicilian origins and the feast of St. Lucia.For your customers,the menu will help a great deal. Notice the sheep’s milk is included because it differenti-ates the product from the mass-produced versions.No need to say cow milk ricotta, butyou could name a local dairy that produces quality ricotta. Yes, there is sugar in thisdessert but there is no need to include all the ingredients.Descriptive copy is not an in-gredient list.You want to highlight the ingredients and techniques that make the menuitem exciting and intriguing for the guest.However key allergens such as nuts, if therewere any, should be noted.
