Unlocked, open the shop, ready for the year-end festival. There is a chance that the restaurant will be lively again from customers waiting to come back to eat at the shop. This is a golden opportunity that must be seized to push sales to the max. It is even better if there is a Signature Menu of the shop because customers will ask the opening question, "What is delicious in this shop?" This will be the golden moment to promote selling the Signature Menu that the shop has already thought out that it is definitely delicious, has the right ingredients, and is definitely profitable.

But if the shop doesn't have a Signature Menu yet, try starting with defining a Signature Menu using the following principles:

1. Specify which category this menu will belong to, such as main course, appetizer, or dessert. The Signature Menu can be a menu in any category, but you have to be sure it's really delicious. You may choose just one menu or you may have one menu per category. For example, you may choose one savory menu that has been confirmed by customers as delicious and make it a signature, such as fried sea bass with fish sauce, which customers always order, or Chicken Basket, an easy-to-eat snack menu that customers often order. Choose it as the recommended menu and promote it first when recommending orders to customers.
2. Set a clear concept and be able to decorate the dish in the same direction as the food being made. Because Signature Menu will create good recognition for the restaurant, therefore, there must be a clear concept of the dish, both in terms of cooking and plate decoration, such as the Korean Fried Chicken menu, which selects wings coated in flour and fried, then mixed with Korean sauce, arranged on a long rectangular plate with a cup of Korean spicy sauce and mayonnaise, served with pickled radish, etc.
   

   

3. Create creative menu names and organize the menu layout to communicate well with customers. Try to name it something that stands out, or even name it after the restaurant, such as “Krapow Serve Feel” from “Serve Feel” restaurant, “Mao Tender” fried chicken breast with “special recipe” sauce from Kai Mao restaurant. In addition, the booklet must be organized clearly and more prominent than other menus, or it can be separated as a “recommended menu”. Some restaurants use the method of putting the recommended menu on the first page or printing it separately, which is a good way to communicate with customers. And don’t forget to communicate with customers more widely using the restaurant’s social media, take beautiful photos that look delicious and outstanding.
   

   

And don't forget “Important” The items that must be included in the restaurant's signature dishes are as follows:

1. raw material Each type must have a background, such as outstanding ingredients from each province and region, such as fresh seafood from the Gulf of Thailand, fine tea from tea plantations in Chiang Rai Province, mackerels from Mae Klong, or mangoes from orchards in Chachoengsao Province, etc. Even premium ingredients from abroad, such as Wagyu beef from Japan, salmon from Norway, etc. Outstanding ingredients will help make the menu look more interesting and valuable than the normal menu. Therefore, we must always tell the story and the background of the ingredients when we communicate with customers.
2. Identify people It is a story about the person who invented the recipe, such as “Ancient Porridge Recipe by Grandma Sa, a special porridge recipe that has been sold for over 20 years”, “Jay Nee Pork Blood Soup, Secret Recipe for Soft and Bouncy Pork”, or the chef who cooked the food, there must be a story behind the story and the chef’s experience, such as “Panda Shabu, the best dipping sauce by a professional chef with 15 years of experience, guaranteed by Krua Khun Toi”, “Fried Chicken with Ka Tok Ka Tak by Chef Chanon from MasterChef Thailand”.

3. How to do it Tell the story of the making and cooking methods that are different from others, showing the care and delicacy in making them. For example, this menu, the shop chooses to use the charcoal steaming method, such as “Charcoal-grilled buns at Hua Hin Market”, “Charcoal-grilled Pad Thai at Wat Lieb”, “The noodle shop that still uses firewood to boil the soup”, or stewing for a long time, such as “Black tofu, tofu boiled in soy sauce for 3 days and 3 nights”, “Sim Meng Huat, the original recipe is stewed at Bang Bon”. Even the steps of preparing the ingredients can be told, such as “Auntie Im's braised duck, every duck is meticulously cleaned, guaranteed to be odorless”, “Grandma Ung's recipe ba chang, simmer the filling until it is spicy before wrapping it up and steaming it, even though it is slow but delicious”, “Jin Hu noodles, fresh noodles made in-house without chemicals”, etc.

5. season The menu changes seasonally when the ingredients are outstanding because some ingredients are only available in certain seasons. At this point, we can use them as Signature Menus for each period, for example, Phuket lobsters are available in abundance in September, so we can create a Signature lobster menu during that period. Or strawberries, which are available in December, can be used to make strawberry cakes or desserts from fresh strawberries as well.