Menu Evaluation Tools

There are various menu evaluation tools available in menu planning and cost control books.
Food service consultants can provide custom made forms or do the evaluation for you. A good
menu evaluation tool will provide a means for both subjective and objective observations.

The following tool is one example of a comprehensive instrument. Some characteristics may not
apply to every menu and can be discounted if appropriate.

Score
Category Comments
Poor - Excellent
Item Selection
1 Signature item used. N
0 1 2 3 4 5
A
2 Items reflect current food trends. N
0 1 2 3 4 5
A
3 Use of specials of high quality (new items). N
0 1 2 3 4 5
A
4 Contrast in presentation, consistency & color. N
0 1 2 3 4 5
A
5 Variety of flavors (spices & other ingredients). N
0 1 2 3 4 5
A
6 Variety of preparation techniques. N
0 1 2 3 4 5
A
7 Suitable kitchen and service equipment available. N
0 1 2 3 4 5
A
8 Suitable preparation time & complexity. N It takes a bit long time to
0 1 2 3 4 5
A deliver the order.
9 Availability of ingredients. N
0 1 2 3 4 5
A
10 Special dietary items available. N
0 1 2 3 4 5
A
Item Selection total Total =40
Possible 50 – (0 NA X 5) =40

Copy Selection, Layout & Design

1 Cover reflects the restaurant theme. N
0 1 2 3 4 5
A
2 Menu design reflects the restaurant theme. N
0 1 2 3 4 5
A
3 Menu has a shape & size that complements the N
0 1 2 3 4 5
themes. A
4 Unique logo is used. N
0 1 2 3 4 5
A
5 Illustrations complement the theme. N
0 1 2 3 4 5
A
6 Illustrations add interest yet are not N It can be more interesting.
0 1 2 3 4 5
overwhelming. A
7 Photos and illustrations of the menu items are N
0 1 2 3 4 5
accurate. A
8 Graphics complement the theme. N
0 1 2 3 4 5
A
9 Graphics add interest yet are not overwhelming. N
0 1 2 3 4 5
A
10 Color complements the theme. N
0 1 2 3 4 5
A
11 Color provides contrast yet is not N
0 1 2 3 4 5
overwhelming. A
12 Menu has adequate white space (greater than N
0 1 2 3 4 5
50%) A
13 Menu is constructed of appropriate materials. N
0 1 2 3 4 5
A
14 Paper stock has a dull, easy read finish. N
0 1 2 3 4 5
A
15 Menu item descriptions are clear & concise. N
0 1 2 3 4 5
A
16 Honest menu copy (quality, quantity etc.) N
0 1 2 3 4 5
A
17 Industry jargon & terminology are not used. N
0 1 2 3 4 5
A
18 Type size is readable (absolute minimum of 10 N
0 1 2 3 4 5
points) A
19 Type font is readable. N
0 1 2 3 4 5
A
20 No more than three type fonts are used. N
0 1 2 3 4 5
A
21 Copy has adequate leading (120%) & kerning. N
0 1 2 3 4 5
A
22 UPPERCASE words are used for emphasis only N
0 1 2 3 4 5
A
23 Copy is free from spelling errors. N
0 1 2 3 4 5
A
24 Copy is free from grammatical errors. N
0 1 2 3 4 5
A
25 Copy is free from punctuation errors. N
0 1 2 3 4 5
A
26 Columns are not more than 3 1/2 inches wide. N
0 1 2 3 4 5
A
27 Institutional copy enhances the menu. N
0 1 2 3 4 5
A
28 Menu categories are separated by headings. 0 1 2 3 4 5 N
 A
29 Boxes and small symbols are used to highlight N The sysmbols should have a
0 1 2 3 4 5 bigger font.
items. A
30 No more than 3 boxes per page. N
0 1 2 3 4 5
A
31 Clip-ons do not cover menu items. N
0 1 2 3 4 5
A
32 Clip-ons are constructed of appropriate N
0 1 2 3 4 5
materials. A
33 Lack of manual changes or deletions. N
0 1 2 3 4 5
A
34 Boiler plate information is clear & complete. N
0 1 2 3 4 5
A
Copy Selection, Layout & Design Total Total =149
Possible 170 – (0NA X 5)=149
________
Cost & Profitability:
1 Menu price range suitable for clientele. 0 1 2 3 4 5 NA
2 Menu prices are competitive (direct
0 1 2 3 4 5 NA
competition).
3 Profitable items are in prominent positions. 0 1 2 3 4 5 NA
4 Prime space is used to promote high profit items. 0 1 2 3 4 5 NA
5 Low profit items are not promoted. 0 1 2 3 4 5 NA
6 Balanced distribution of cost of menu items. 0 1 2 3 4 5 NA
7 Balanced distribution of sales frequency. 0 1 2 3 4 5 NA
8 Menu pricing considers market cycles. 0 1 2 3 4 5 NA
9 Bundling is used to promote sales. 0 1 2 3 4 5 NA

Cost & Profitability Total ________ Total =26

Possible 26 – (3 NA X 5) =14

Total- 203 /265 Possible

Menu Total