Branding Your Organization

13 December 2013

Some of The Menu Company Brands

Some Brands

Image Branding is very important for every organization. Organizations spend lot of money for this purpose. Most popular way of advertising is through electronic media, using television, radio, and internet. Almost every organization tries this trick of advertisements. They present their well designed advertisements over popular channels on Television, and pay hefty sum of money for telecast of these advertisements. Along with these electronic media campaign, they also invest a lot for print advertisements to advertise in Newspapers and Popular Magazines.

But most organizations forget another effective form of advertisements that is through printed stationary. Stationary associated with your organization also play an important role in image branding for the organization. These are the documents through which you can make people aware with your actual services. Electronic media advertising campaigns can boost the awareness of people about your organization and its presence. But to make people more aware about the services provided by you or the products being offered by you, you need to apply different strategies.

You need direct marketing for your organization. Live events targeting your customers or your active participation in various business seminars, and trade fairs are of great help in branding. You need to do your homework perfectly before your appearance in any such events. You need business cards for all your company representatives, attractive printed postcards, services or product brochures, company letterheads, and advertisement posters. These are your tools that you need when dealing with people (your potential customers). Apart from that you need to understand the mentality and thinking of your potential and targeted set of customer for better campaign planning.

It’s very important for you to ensure the quality and design of your stationeries. They are going to be in hands of your targeted set of customers, it’s first time appearance and interaction of you organization with the customers, and it has to be perfect and accurate according to the required industry standards. Take proper care of information being published on your stationeries, along with the size and look of your logo. They are the decision factor behind brand imaging.

For that you need professionally designed set of stationary products. Look for the best stationary printing service providers. Do some research and follow-up of their past work, customers feedback and then choose the best out of all available options. It will certainly help in boosting your Brand Image.

Specializing in the highest quality, full color printing of Business Cards, Postcards, Club Flyers, Brochures, Letterhead and so much more. For more information visit:

© 2013 Marc Levack

Cafe Menu Covers Come in Various Styles

25 October 2012

The owner of a restaurant or a cafe has numerous responsibilities that need to be taken care of on a daily basis. Important decisions need to be constantly made in regards to scheduling employees, what is offered on the menu, cleaning the facility and stocking supplies in the kitchen. In addition to these important decisions, the owner also has to make decisions in regards to the decor of the restaurant and the overall ambiance. Decorating decisions typically include the colors on the wall, how dim the lighting is and how to arrange the seating. One design detail that shouldn’t be overlooked when decorating the restaurant or cafe is the look of the cafe menu covers. This small detail is actually an important element to creating the right atmosphere at a restaurant or cafe.

When it comes to cafe menu covers, there is a plethora of options to choose from. The first step to take when choosing the right kind of cover for a particular restaurant or cafe is to choose the style of menu. The style typically revolves around how the cafe or restaurant menu is bound, as well as the edging and spine of the cover. Options typically include clear edging and spine or fabric edging and spine. You can also mix it up and have a cover with clear edging and a fabric spine, or the other way around with fabric edging and a clear spine. In addition, there are also heat-sealed menus that are all clear and have a laminate protecting the menu, as well full vinyl covered menus.

 The style of the menu cover typically depends on the style and feel of the restaurant where it is going to be used. Heat-sealed covers are typically used at family restaurants with moderate pricing. Vinyl covered menus, on the other hand, are typically used at more upscale, fancy restaurants. It is important to choose a cover that fits with the style of the restaurant or cafe. The cover is typically the first impression that a patron receives when they look to see what the restaurant has to offer. If the cafe menu covers do not fit with the type of food served or the overall feel of the restaurant, it can send confusion to the patron

Once the restaurant owner has chosen the style of the edging and the spine of the menu, the next step is to choose the color of the menu. Cafe menu covers come in all sorts of colors depending on the style of the menu. For those with clear spine and edging or heat-sealed menus, there is no need to choose a color. However, menus that have a fabric edging or spine or are full vinyl, require a color to be chosen. Colors typically range anywhere from traditional black to more bold colors such as green and red. In addition to the color of the menu, the color and style of the writing on the front of a vinyl menu also has to be decided. The imprint on the front of the menu can typically be in any color or font that the restaurant owner wishes

Lastly, the restaurant owner must choose the layout of the menu. The layout of the menu is typically restricted to the style of menu chosen. For instance, a vinyl covered menu only has an option of using two clear pockets on the inside to display the menu. For larger menus, more pages can also be inserted in the vinyl cafe menu covers. For heat-sealed menus, the menu can be as small as a one pocket menu with two views or a four pocket menu with eight views. No matter what style menu a restaurant owner is looking for, there are numerous options to choose from to fit their needs

Andy West is a writer on many topics, including menu covers and other restaurant necessities. Not only are cafe menu covers a great way to spice up the appearance of your menu, but they will also protect them and prolong menu life

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© 2012 Andy West

How to Plan a Restaurant Menu - Tips and Ideas

25 September 2011

One area that needs your focused attention when you are starting out in the restaurant business is menu planning. Many new operators simply have no idea of how to plan a restaurant menu that caters to what their target market is looking for as well as being practical in terms of preparation In this article we take a closer look at restaurant menu planning and ten of the points that you have to consider as you start to assemble the necessary content.

Restaurant Concept

Firstly, you have to think about your restaurant concept and the type of clientele that you are hoping to attract. These things will be affected byyour location, restaurant premises and theme among other factors. Your overall concept will affect the style, quality and portion sizes of the cuisine that you will feature on your restaurant menus.

Different Types of Restaurant Menus Most restaurant menus are static in that they are fixed for lengthy time periods and are not able to easily be changed. The alternative is to offera menu that is constantly changing. The latter is great for restaurants that use seasonal ingredients that fluctuate in price such as seafood. ‘Soup of the day’ is another common menu variation that may change as often as daily. However it makes it difficult if new menus need to be printed frequently. Options for menus that vary frequently include writing your menu up on a chalk board or printing out special inserts with daily specials

A la carte restaurant menus require customers to select menu items individually and everything is priced separately. On the other hand Prix Fixe menus offer several courses included in one set meal for a fixed price. Then there is buffet style dining which usually requires little in the way of menus at all but rather just descriptions on the dishes at the point where customers serve themselves.

Menu Size One thing to remember when putting together a menu is to offer enough of a variety to give diners a great selection while also keeping it reasonably simple so that they don’t get overwhelmed. A simple menu will also likely reduce the number of errors while orders are being taken and give staff less headaches remembering details on each dish. A menu with a smaller range of offerings will also make it easier for you to manage your inventory and to reduce food waste.

Consult a Chef At the lower end of the restaurant spectrum you can basically do your restaurant menu planning and then hire kitchen staff that are capable of making the dishes that you have in mind. However, if you will be hiring a chef then you will need to consult with him or her on the style of cuisine that he or she specialises in. A chef will no doubt be able to offer invaluable tips and advice on your menu so it is well worth consulting one if possible.

Testing and Tweaking Before you go ahead and include a dish on your menu it is important to decide on exactly how the dish will be made and presented. It not only has to meet your personal taste but should also meet the tastes of the general public. Before you launch a new menu item it is important to do some testing. Get some opinions from cooks or chefs and look for slight modifications that could be made to improve a dish even more.

Kitchen Space and Equipment Your menu possibilities may be limited by the size of the kitchen space that you have available or by the equipment that is required to make certain menu items. Do an assessment of the equipment that you have and the equipment that you are prepared to buy at the same time as you are planning your menu.

Something for Everyone Try to cater to a wide range of tastes and dietary requirements if possible. You may have a separate menu section for children or your menu may include options for vegetarians. Allergies are a concern for many these days so you should have additional menu notes that staff can refer to. If they are asked by diners if certain dishes contain peanuts, eggs or other common ingredients that people are allergic to then they should be able to offer accurate information. Include as much critical information about these ingredients on a menu as possible.

Let Customers Personalize a Dish One nice idea is to allow your customers to have some input into the dish that they want to order. At the basic level they could just be choosing between french fries or a baked potato. To take it a step further they could be choosing sauces, salad dressings, different kinds of cheeses or the intensity of spices such as chili that may be added to the meal.

Popular Trends Trends in food can change faster then most people think so you may want to follow these food trends and make alterations to your menu accordingly, to keep up with the times. Members of the public have been educated about cuisine by celebrity chefs on TV or may be following the latest dietary craze that is getting attention in the media such as the low-carb diet.

More than One Menu? More upscale restaurants usually need more than one menu. A separate drinks menu or wine list is common but other courses such as dessert could also have their own menu. You may also require menus for different times of the day such as breakfast time. If you want to open a restaurant and succeed then it is essential that you know how to plan a restaurant menu, how to set menu prices and how to design a menu in a way that maximizes sales and the diner’s experience. For more restaurant menu design ideas as well as other articles on menu planning and the restaurant business in general visit - Start a Restaurant We also offer reviews of some of the top products that can guide you into your own successful restaurant business.

© 2011 Andy West

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