The Nags Head Bar & Grill Restaurant Menu Marketing

Only Fools And Horses, And Restaurant Menu Design

That was a sitcom on BBC from about 1981 through 1991, a sitcom that frequently took place in a pub called The Nags Head, which is the namesake for a restaurant in Limassol Cyprus. And even though it is thought to be one of the most popular TV shows in England, I had not heard of it until Kypros mentioned it as a reference for his pub of the same name. Since then I’ve watched most of what is available on YouTube. It’s funny, and it’s fun to watch because the situations that the characters get themselves into are not that much different from what we get into here in this country.

 

And the sitcom isn’t the only comparison. As it turns out, restaurant operators and the challenges they face in Cyprus are similar to those we face here. They have service issues, food cost issues, cash flow issues and the same questions and problems with restaurant menu engineering and menu design as you and I face everyday. Like you, they often wonder what to expect from a well-engineered restaurant menu, and what the return on that investment might bring. And the answer I give is the same: you need to change the way you think about your menu. And to do that, you need to think about your restaurant menu marketing in a new way as well.

Limassol, Cyprus

When Kypros emailed his menu I got a feeling of déjà vu. The Nags Head menu was a huge list of typical pub grub along with a list of prices. No product descriptions. Nothing to tell you how anything was made, just a short list of ingredients, the name or the product and a nice, big bold price. It looked like he had gone on the web and picked up the names of every English pub food he could find and just made a list of the items and then guessed at what the prices should be.

Date

June 7, 2013

Category

Business, Menu Design, Menu Design Engineering