Special menu: We evaluate dinner from the Piramīda restaurant. Menu design rules To seduce visitors, the menu uses "family" names

24.07.2021

The word "menu" comes from the French "menu" and means a schedule of meals and drinks for breakfast, lunch and dinner, as well as rations (three meals a day), drawn up to serve meetings, symposia, etc.

The second definition of "menu" is a form, map, sheet of paper where the name of the dishes is printed or written.

Below are other definitions of "menu" from various sources.

The menu is a list of various cold and hot appetizers, first and second courses, hot and cold drinks, flour confectionery products available in the restaurant for a given day, arranged in the same order, with an indication of prices, output, preparation method and the list of their composition. components. The menu is the restaurant's business card and advertising medium.

A menu is a list of dishes and drinks that a company has at its disposal, indicating their quantitative indicators and prices. The menu is a sheet folded in half, or designed in the form of a notebook. It should have as many pages as necessary to include all meals and drinks.

The menu should be translated into 1-2 languages.

When drawing up the menu, one should be guided by GOST R 5076 - 95 “Public catering. Classification of enterprises ".

At the first stage menu compilers develop an assortment of dishes and drinks containing traditional, new and specialties. At the same time, it is necessary to constantly monitor the changing preferences of consumers, study the demand for dishes and make changes to the menu.

In the second stage it is necessary to determine which dishes should be highlighted in the menu. To draw attention to the dish, you need to place its name with a photo and advertising text in the most advantageous place on the menu. Good advertising for a dish increases sales.

In the third stage analysis of the dishes included in the menu for popularity and profitability.

When compiling a menu, the following factors must be taken into account:

· An approximate assortment of food, drinks and products;

· Availability of raw materials and products in the warehouse;

· Seasonality of products;

· Availability of cooking standards (collections of recipes, technical and technological charts for new and specialty dishes);

· Features of the served contingent (age, national, professional, religious);

· Service time (breakfast, lunch, dinner);

· Labor intensity of dishes, culinary and confectionery products;

· Specialization of cuisine in relation to competitors;

· The expected level of profit;

· Expenses for the purchase of products, rent of premises, staff salaries;

· Working hours of personnel;

The menu should be diverse in terms of the types of raw materials (fish, seafood, meat, poultry, game, vegetables, cereals, eggs, dairy, flour) and culinary methods (boiled, stewed, fried, stewed, baked).

When drawing up the menu, special attention should be paid to the correct combination of side dishes and sauces with the main products: boiled potatoes - for Polish zander, fried potatoes - for beef stroganoff, for boiled cauliflower - rusk sauce, etc.

When compiling the menu, the taste qualities of food, the external design of dishes are taken into account.

It should also be borne in mind that taste harmony must be achieved in dishes due to correctly selected components with each other. For example, cranberries with game, apples with pork, tomatoes with veal, lemon with fish.

The meals included in the menu must be available during the entire opening hours of the hall. When drawing up a menu for a complex, family lunch or business lunch, it is necessary to provide for the alternation of dishes on days of the week.

In a restaurant, the menu is drawn up by the head of production with the participation of the head waiter, then the calculator calculates the sales prices for the dishes and submits the menu to the director for approval.

When compiling a menu for catering establishments of various types, it is necessary to follow the rules for the arrangement of snacks and dishes, taking into account the sequence and serving.

The first page of the menu contains a special offer of dishes for a given day, then a list of specialties, then a list of dishes in the order in which they are served.

The range of dishes and snacks can be expanded by including seasonal and specialties in the menu.

The order of the menu design. When developing a menu, it is necessary to follow the rules for the arrangement of snacks and dishes, taking into account the sequence of their serving to visitors. The order of appetizers, dishes and products in the menu must meet the following requirements:

· The name of dishes and snacks goes from less spicy, containing a small amount of extractives, to more spicy, spicy;

· The list of hot dishes starts from boiled ones, from stewed ones goes to fried, stewed, baked;

· Soups are listed from transparent to filling, soups - puree, milk, cold, sweet.

The sequence of appetizers and dishes on the menu is as follows: first, specialties are indicated on the menu, they are included in a separate section of the menu, regardless of which group of dishes they belong to. Then the menu names cold dishes and snacks, dairy products. After cold dishes and appetizers, salads are listed in the order depending on the raw materials: fish salads after cold fish dishes, meat salads after cold meat dishes, hot snacks, soups and main courses, sweet dishes, hot and cold drinks, culinary and confectionery products (Annex 1).

Salads can be singled out as an independent group, then they are listed before cold meat dishes.

In specialized enterprises, the menu begins with dishes and drinks typical for the given enterprise.

The commercial information contained in the menu includes:

the address of the enterprise, its phone number, working hours, kitchen features, a list of additional services, their cost, conditions for reserving seats.

The information can be supplemented with interesting historical information about the company or individual dishes on the menu. At the end of the menu, information on how to pay for services is given.

Menu compilation it is considered a very difficult business, since in the restaurant business many factors must be taken into account:

· Tastes and desires of visitors;

· Qualification of cooks;

· Available equipment and capacities;

· Prices and pricing strategy (cost and profitability);

· Nutritional value;

· Gross profit;

· Accuracy of wording;

· Qualitative analysis of the menu;

· External design of the menu.

The basis for compiling the menu should be the high quality of the dishes and the speed of service.

When compiling a menu, it is necessary to take into account the tastes and desires of visitors. The restaurant opens after finding poverty in the market for a restaurant of this profile, and this means that the menu must correspond to the profile and concept of the restaurant.

The qualifications of the chefs must also correspond to the concept and profile of the restaurant. There are two main factors in determining it:

· Can they cope with the flow of orders during peak hours;

· Whether their culinary excellence meets the expectations of the guests.

That is, the defining indicators of qualification is the chefs' compliance with the conditions of a particular restaurant, which has a menu with a certain number of dishes of a certain complexity and a certain number of visitors.

All types of menus are subdivided depending on the contingent of consumers, the type of enterprise and the accepted forms of menu service. The main types of menus used in restaurants are:

· Menu with free choice;

· Set lunch menu;

· Business lunch menu;

· Sunday brunch menu;

· Daily ration menu;

· banquet menu;

· Vegetarian, lean, seasonal menu;

· A menu of thematic events;

· Cyclical menu.

At catering establishments at hotels and hotel complexes, the following types of menus are used.

A la carte menu indicates portioned dishes with an individual price for each. It is used in expensive restaurants, most often located in high-class hotel complexes.

Menu "table d"hote "- the menu of the common table, offers options for formed complexes of snacks, dishes, desserts, drinks at a single fixed price. The common table menu program includes from five to seven items. The use of such a menu is practiced in restaurants at hotel complexes, as it provides fast and economical service.

Tourist menu is built in such a way as to attract the attention of tourists, emphasizing the cheapness and nutritional qualities - essential information for tourists. National dishes that are interesting for tourists can be emphasized, or the opportunity to dine quickly and inexpensively.

Restaurants practice composing express lunches(on separate forms), and the dishes from this menu should not be repeated in the menu of the ordered dishes. The lunch and express lunch menus are only available during the restaurant's daytime opening hours.

IN lunch menu(duty dishes) includes simple cooking that is convenient for a vacation. This type of menu is convenient to use in railway station restaurants and airports.

Snacks of three or four names, the first courses - two, the second - four to five, sweet dishes, hot and cold drinks of three to four names, as well as flour confectionery should be the usual dishes.

Lunch and express lunch menus are typed daily. These menus are handed out to visitors during the day when the order is accepted.

1. Foreword.

Today, we will tell you about Menu engineering. We wrote a ready-made solution that takes a standard Sales Report and makes our mega-analysis based on it.

Free, available to everyone.

I will try to briefly and clearly explain what, why and why.
I will tell you how to prepare the required report and get instant results using our development.

The article is relevant for any automation system that is able to upload a sales report to Excel, all this has been tested and verified on the iiko system.

2. What is it and why?

The functionality developed by us allows you to quickly and accurately analyze the sales data of your restaurant and get a picture of the sales of menu items.

Based on this report, you will be able to understand how each individual item in the menu is sold and draw the correct conclusions about how to optimize the menu, increase margin, cut food cost, on the sale of which positions should be emphasized, and which positions should be completely withdrawn from sale.

This method is an alternative to ABC analysis. Can he completely replace it? Perhaps, but I recommend doing everything.

Advantages over ABC:

1. The report is visually easy to read. As a result, we will assign each position to a certain group and mark it with color.

2. We do 2 analyzes at the same time, we analyze more indicators than ABC analysis.

3. We have taught the report to automatically sort positions into groups and do analysis within the group. We are not comparing the sale of soups to coffee or desserts. Due to this, we achieve greater accuracy. Doing ABCs in groups is a tedious task.

The mathematics of the report is based on the work of American restaurant consulting specialists Michael Kasavan and Donald Smith. Their work, in turn, is built on the generally accepted model of the Boston Matrix (Wiki - BCG Matrix), which Kasavana and Smith expanded and adapted for the restaurant business.

3. Which report to download from the automation system?

We need a classic 1-month Sales Report, unloaded in the Excel format.

Each dish is a row, columns are dish indicators. The first line is the name of the columns; it is ignored when calculating.

You can download our sample report, see how it looks and how the report functionality works.

The report should contain the following columns:

A) Group - logical menu groups within which we calculate positions. Example: side dishes, poultry dishes, pizza, hot drinks, etc.

B) Dish - the name of the dish that we are analyzing.

C) Number of dishes sold, pieces.

D) Revenue from sold dishes, rubles.

E)% of the total revenue of all meals in all groups, number.

F) Cost of one dish, rubles.

G) Selling price of a dish or average selling price for a given period, rubles

H) The total cost of the sold dish, rubles (the cost of one dish multiplied by the quantity)

I)% of the total cost of all meals in all groups, number.

J) Gross profit, rubles.

IMPORTANT! It is imperative to preserve the order of the columns, the name of the columns can be arbitrary, as long as you understand it.

IMPORTANT! In columns with indicators, only numbers are allowed, no signs of% and "rub." shouldn't be.

For iiko owners. All columns are in the standard report "On sales for the period", there should be no problems with receiving and uploading the report to Excel.

4. Where to download the report and how to get the result?

We insert the sales report in the Excel format into our web form (so far we have placed it somehow, if only it works).

We press the button "select file", we find the file on the computer.

Then we press the "Parsing" button and we see the result on the screen.

After the result is displayed, at the very bottom there is a button "download XLS", which will allow you to save the result to Excel.

IMPORTANT! The web form does not store data and does not send it to the server; all processing is carried out directly on your computer.

5. What do colors mean and what to do next with all this?

Analysis 1.

By determining the popularity and gross margin of each menu item and comparing them with the average values for the entire menu structure, all items are divided into four groups.

Stars- positions with high popularity and high level of profitability.

Horses- positions with high popularity but low profitability.

Puzzles- positions with low popularity, but high level of profitability.

Dogs- positions with low popularity and low profitability.

Obviously, everyone wants to see more stars on their menu and doesn't want to see dogs.

And in fact, this is where your creativity begins as a restaurateur, economist and analyst.

A task:

To preserve and maintain stars, try to increase their number.

Replace dogs with other positions that are more popular or more profitable.

Horses - Sell well but generate little profit. Such positions should usually be kept on the menu, but try to make them more profitable. Reduce the cost, or maybe increase the sales price.

Riddles are profitable, but they are not very popular. They need to be promoted more, perhaps it is worth placing table tents, starting to instruct waiters, setting up marketing campaigns in
Prime- high weighted margin profit and low cost%.

Standarts- high weighted margin profit, high% of the cost price.

Sleepers- low weighted margin profit, low cost%.

Problems- low weighted margin profit, high% of the cost price.

Objective: to increase the weighted margin profit and reduce the cost price. This analysis shows well the problematic positions of your menu.

How to soberly assess the situation in your restaurant, cafe?

9:30 - 10:00

Acquaintance with the audience. Seminar program presentation

10:00 – 13:00

Analysis of the situation from "A" to "Z"

Who are we, a restaurant, a cafe, a dining room with a restaurant interior? What is our format in a crisis through the eyes of a guest? Why are they leaving? Why do they stay? How to analyze the wishes of the guests? How to conduct a survey? How to conduct a full analysis of their preferences for:

Check structure;

Time of stay;

Fluctuations in sales by time of day and days of the week;

What does the "golden core" of a restaurant, cafe want? What is food targeting? How to "sharpen" each dish for a specific guest? Alko is a stimulant - we are finalizing the bar card.

ABC - sales analysis - how to do it in Excel in 20 minutes (works with any automation program).

What will this simple ABC analysis give us?

Expensive or cheap menu in the eyes of guests. Are we making money on the bestsellers? Are they hits because they are cheap? What items lead to product write-offs? What positions impair the quality of the food? What product groups are in the highest demand? Which ones do not use, why? What dishes are competing with each other and depriving us of additional profits? Does the menu correspond to the original concept of the establishment? Who are we? - Restaurant "ala carte", weekend restaurant, restaurant "business lunches", etc. What to do about it? Are banquets (from 10 people) profitable or not profitable? Do I need to develop this direction? What do they drink in our establishment? Why do they drink these particular drinks? Are food markups balanced or not? Are there any lost profits? Are the markups for food groups (salads, appetizers, soups, etc.) in line with industry standards? (we have reports of more than 1000 restaurants). With food prices rising, are we reacting with menu prices? (Is it possible that the price does not rise, the cost price grows and we earn less and less every day?) What items need to be removed from the menu and for what reasons? What items need to be entered in the menu? What is the ideal sales pattern? Answer: The rating of dishes in terms of quantity, markup and sales volume is equal to each other. Analysis of the salesability of dishes within product groups - "confectionery", "hot drinks", "alcoholic cocktails", "spirits", etc. The degree of popularity of dishes by type - appetizers, salads, first courses, etc.

Allows you to identify dishes that should be stimulated to be sold through upselling systems by waiters.

What will the analysis of the flow of checks give?

· Ranking of guests according to various criteria: the amount of the check per guest, the duration of the visit, the frequency of the visit (in the case of a discount or bonus club). What the guest ate and drank and in what combination. The number of meals and drinks eaten.

· Ranking of checks. The range of checks by groups (indicates the audience's solvency, the reserve for increasing the margin and price). Table turnovers in relation to the time of day, weekdays, weekends, holidays (indicates the popularity of zones, tables, the general level of occupancy of the institution and suggests corrective actions). The indicator HHH- "check-person-hour" indicates the quality of the work of waiters and administrators, shows the difference in audience groups.

· Revealing the golden core of the audience, which brings 50% and 30% of the institution's revenue. Gives an understanding of what product in the menu and services should be the main one.

· Gives the effectiveness of special offers, promotions, marketing events, monitors the effectiveness of investments in advertising and promotion.

· Number of guests in checks. Shows the ranks of singles, doubles, trio visits, the number of checks for the company of guests.

· Determination of revenue by tables and efficiency of zones, revenue per sq. meter hall. It makes it possible to transform zones and upgrade zones, adjust the set of tables (deuces, triples, fours, etc.)

· Analyze receipts from the point of view of the structure of purchased dishes. Gives an understanding of the "hit" twos and threes of dishes. Provides information for the correct preparation of promotions and special offers.

Allows you to develop a strategy for increasing the average check

Allows you to create a sales plan for dishes, a production plan for the kitchen and a purchase plan with a 90% probability of coincidence

Choice of food by group. Analysis of the raw material matrix and identification of intersections for raw materials. Analysis of the manufacturability of the dish. Planned margin ratio. Product availability. Stock margin. Manufacturability of the dish and preparations for it. Shelf life of blanks. Recoil time. Calorie content. Modeling base + side dishes + sauce + side dishes in% and on exits. Plate and show presentation. Calculation of the total cost of the dish (10 components). Competition with other dishes. Uniqueness. Name. Blind tasting. Tasting with guests. Input to spec. offer. Adjustments. Entering the main menu. Analysis after 45 days of sales. Physiology of taste. Serving temperature. Compatibility of ingredients. Combinatorics. Variability. The dish is a constructor. Outputs control. Possibilities of dish discounting. 10 blind food sales reports showing:

value for money;
"Hitting" a particular audience;
the quality of the dish;
the adequacy of the output of the dish;
uniqueness of the offer (competition);
copromoushene with other dishes;
conversions of dish orders.

Dishes - "torpedoes". Goal analysis. Analysis of taste, price, marketing expectations of the target. Engineering of the dish according to the expectations of the focus group. “Trendy dishes”, “great dishes”, “unique dishes”, “authentic dishes”, “the cheapest”, etc. Examples of targeting dishes on the example of Ginza Project restaurants.

Products and raw materials

Own stock: balance of value and price. Seasonal blanks. Large purchases for freezing (meat, fish). Purchases in hypermarkets, farmers, manufacturing plants. Assessing the feasibility of freezing money and expanding storage areas. Contract manufacturing in Russia, the CIS and abroad. List of semi-finished products for outsourcing at meat processing plants, bakeries and bakeries, poultry factories, small shop workers. Cash purchases and day-to-day pay are the new priorities in purchasing. Debt restructuring to suppliers and minimization of overpricing. New ways of storing and labeling raw materials. The transition to semi-finished products of three degrees of readiness.

13:00 - 14:00

Lunch break

14:00 - 17:00

Semi-finished products and semi-finished products

New menu = menu on blanks. Evacuation, shock freezing, low temperature cooking, conditional pasteurization - technologies for canteens and Michelin restaurants. Table of innovative methods of procurement of semi-finished products

Investments of 350,000 rubles - staff reduction by 30%, increase in the rate of return by 5 times, decrease in food cost by 40%, electricity costs by 40%, increase in profits by 30%. Detailed description of technologies:

Vacuuming
Vacuum massaging of meat
Pasteurization and conditional pasteurization
Shock freeze
Cooling food in an ice bath
Slow simmering 18 hours at low temperatures
Sous-vide
Defrosting in water in bags
Cooking 50% cooked, 80% cooked

Viewing video clips of the Center for Public Catering Technologies with demonstration of cooking technologies.

Technology:

vacuum cooking,
suvid-intensive cooling,
suvid - pasteurization,
suvid - freezing,
vacuum freezing,
frying - freezing,
vacuum pasteurization,
other

Providing the audience with TTK, a photo and a detailed description of the process of preparing blanks with an extended shelf life for more than 200 dishes (link to download the archive)

17:00 – 18:00

18:00 - 19:00
Free consultations of a lecturer

Day 2

New menu - in examples and recipes

“Methodology for creating a new menu for an enterprise” A new menu is not about reducing the cost of old dishes. This is the creation of fundamentally new dishes. The second day of the seminar (first half of the day) is devoted to a detailed analysis of the preparation of dishes with a low cost and unique taste through the use of new technologies. The assortment of produced dishes and semi-finished products Methodology for compiling an assortment matrix. Regional features of the assortment. Coefficients of markups for groups and subgroups. Hits, cash cows, sales bulls. ABCD - analysis by revenue, by margin, by quantity. Rotation of assortment items. Seasonality. Dishes are “utilizers”. Methodology for working with residues.

13:00 – 14:00
Lunch break

14:00 – 17:00

New dishes of your anti-crisis menu (description of technology and recipes)

Innovative production technologies: Baking: puff, pastry, brioches, yeast, yeast-free, national baked goods. Pies: hearty and sweet.
High-quality biscuits. Cookies, muffins, pasta, French puff.
Bread, high-grade products.
Freezing work and own bakery: which is more profitable? Small thing against tin bread. Meat semi-finished products: 30 types of cutlets, sausages and kupaty, lumpy semi-finished products, breading group, barbecue; Delicacies of our own production: low-temperature cabinets, languor, smoking, syvid. Meat-Fish Frozen semi-finished products: dumplings, dumplings, khinkali, manti, vegetable and combined cutlets, pancakes, etc.
Ready meals: sealing, showcase. European salads. Korean group. Own preservation. Soups. Sauces. The felling. Side dishes. Snacks. ABC of pricing from "A" to "Z". Examples of margin coefficients for all groups Shawarma, Shawarma, Doner, Gyros Types and types of Shawarma. Chicken, turkey, lamb, beef. Shawarma with minced meat. The principles of creating a blank. Cutting. Pickling. Spices - what and where? A combination of layers. Shock freezing of workpieces. Storage. Regeneration. Automatic cutters. Where to buy the "correct" grill is inexpensive.

Shawarma dishes: pita, Armenian lavash, Turkish lavash, hamburger loaf, ciabbata, tortilla, sizzling beer pans, fajitas, toasts, ready-made main courses with side dishes, chahanas, shawarma in a plate and others. How to make the right sauces without protein and yolk. Cardboard packaging, wrapping sheets with foil Sandwiches and raps Cold sandwiches. Toasts. Triangles. Sandwiches in a croissant, Sandwiches - raps, Bagels, Filled pretzels, baguettes, crispbreads, hamburger buns and other forms.
chopping: cutlets, chops, kebabs, kebabchi, kyufta, Danish fry, mixed minced meat, breaded chopping: technologies and recipes
chunks: from gastronomic to cheap: chicken, turkey, rabbit, boiled pork, roast beef
bread and batter: fish & chips, schnitzels, nuggets, breading with spices;
meat gastronomy: how to choose sprinkles, where to buy spices, how to cook in Sous-Vide and Alta Shaam (low temperature cooking)
conservation: which one to choose for "survival" in vacuum, protective atmosphere, sealant, heat shrinkage, flow-pack, paper and cardboard.
vegetables and leafy: what to work with and how to combine
sauces: how to make from one sandwich - five. Bases: butter, mayonnaise, dairy, nut spreads, dips, salsas, cheeses, etc. What is Thermomix or PacoJet for?

How to pack your sandwich properly. 100 packaging options, including the trendiest in the US and Europe. Extended shelf life without preservatives. Transportation. Regeneration and baking of the roll. The Marrychef stove is Subway's secret weapon. Chicken snacks Strips, chicken shavings, chicken nuggets, chicken schnitzels, chicken cutlets for burgers, chicken terrines. Lumpy. Breadcrumbs like Henny Penny. Frying in fry under pressure. Frying at Merry Chef. Baking Puff yeast and yeast-free. Margarine and butter. Frozen yeast products - work on improvers. Butter-yeast-free dough and its unique features. What fillings to work with. What ingredients survive freezing. Evacuation and freezing of the dough. Molding. Automatic and semi-automatic pinching machines. Dumplings, dumplings, manti, khinkali, samsa, gedza, dimsams and other ethnic dishes. Features of production, raw materials, recipes. Pizza - the latest trends "Correct pizza" on thin and thick dough. Dough transportation - freezing, vacuum. Defrosting, proofing, storage in proofing cabinets. Working with cheese domes - distributors.

Automation of the pizza production process - from kneading to dough division - rounding and conveyor baking. Domino's Pizza technology and why it is the only true one. Freezing pizza 80% cooked and 100% cooked and why it should not be done Food in boxes Tjahana, pilaf, Chinese noodles, wok dishes, pasta in boxes, ravioli and dumplings in boxes, meatballs, porridge in boxes, potatoes in boxes , combined snacks. The principles of preparation and packaging. Recipes and spices. Filling and packaging methods. Creative world examples. Correct pricing. Regeneration in microwave ovens and convection. Technology for working with sauces. Examples of sauces and recipes. Ready lunches Ready lunches with Cook & Chill, Cook & Freeze, Cook & MAP, Cook & Serve technology. Differences in equipment and approaches. Cost estimates. Storage periods. Selling in our own outlets and in a POS supporter. Risks and problems Ready soups Soup mono concepts. Pasteurization and freezing. Regeneration and packaging Filling salads, puff, Korean, oriental, Caucasian, spicy. Cooking peculiarity.
In total, detailed preparation and recipes of more than 150 products and dishes will be considered, including a photo of the presentation.

17:00 – 18:00

Bonus - lecture "HACCP - food safety methodology"

How to switch to HACCP in a restaurant, canteen, cafe? What is HACCP and what is a food safety system for? 1) Introduction Policy in the field of quality and safety Documenting goals, objectives and methods of their implementation Knowledge of the policy by the personnel of the enterprise. Order on the creation of the HACCP group. Documenting the composition, responsibilities and organization of work. Compliance with the order. Product information. Information about the work of the kitchen. Schemes - from the territory to the workshops. Availability, sufficiency and completeness of technological instructions, route charts, technological regulations, TTK, technological process maps, production control programs, shift-daily tasks. Flowcharts of production processes that may affect product safety, with identification of all technological operations.

Types of hazards. Risk analysis and selection of hazards to be considered. Documenting estimates of the likelihood of occurrence of each hazard. Planned preventive actions (PPA). Compliance with the requirements of documented procedures. Critical Control Points (CCPs). Choice of CCP. HACCP worksheets. Compliance with documented procedures in production. Internal checks. Maintaining documentation of the HACCP system.

18:00 - 19:00
Answers to audience questions

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

First impression

The appearance of the restaurant cannot but be pleasant - it is light, elegant, beautiful. My first pleasant impression was strengthened by the similarity of the establishment with one of the Kiev restaurants, where the first banquet in my life was held.

Choice of dishes

The special dinner menu at Pyramid consists of five courses: a starter to choose from, soup, a second course - meat or fish to choose from, a dessert of your choice and afternoon coffee with homemade chocolate. The menu changes every week and can be found at restaurant home page.

My husband and I managed to taste a little more treats. And all because we were present at the presentation of this proposal performed by the new chef of the restaurant Arthur Bruch.

As an appetizer, they offered venison carpaccio marinated in Black Riga Balsam with juniper, thyme and pepper, and served a dish with lettuce, cranberry sauce and Parmesan cheese.

Fish soup was treated with the patriotic name Ridzensky (in honor of the hotel where the restaurant is located). It was a creamy soup with saffron, salmon, cod, tiger prawns and mussels, served with crispy baguette chips and olive tapenade.

For the second, we tasted both meat and fish dishes. First, duck breast with potato, celery and apple gratin, caramelized carrots, red wine sauce and cherry confit.

Then, in order to prepare our taste buds for the fish dish, they brought a mango sorbet with green pistachios. Then they served black halibut fillets in orange-fennel glaze, garnished with grilled white asparagus, steamed pumpkin and beetroot puree.

There were also two desserts: an espresso panna cotta with caramel foam and crunchy chocolate and a chocolate fondant with berries and vanilla ice cream.

Food quality and taste

Of course, I really want to convey to you the taste of each of these wonderful treats. But, of course, I will not be able to describe their splendor one hundred percent in words. Just believe me, it was delicious. At the table that evening sat gourmet journalists, squealing just about restaurants and the intricacies of haute cuisine. And even these masters of the word were limited to the laconic “mmm” and the expressive “wow”, because you can't say more precisely.

Service

What kind of service can be at a presentation held under the vigilant supervision of the chef and restaurant management? Only perfect! I hope the waiters do just fine on other days as well.

And the situation with an unplanned dessert was also a pleasant moment, which speaks in favor of the readiness of the staff to adapt to the wishes of the guests. The administration of the institution, having heard our conversation on the topic “Where the fondant is made the most delicious,” invited us to evaluate the dessert performed by them. Needless to say, he, like everything we ate that evening, was cooked to the highest standard?

Conclusion

Having received the invitation, I looked at the restaurant's page for a couple of weeks, where you can see the very presentation, special menu. Do you know what problem will await all the guests of such a dinner? Problem of choice. There are 3-4 dishes for almost every position, the names of which sound like an ode to the culinary art. And when you see them in front of you, make sure the treats look like in the movies. Well, and having tasted the delicacies, agree with all my delights. I know that for sure.