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RECOVERING YOUR BUSINESS WILL HAVE ITS CHALLENGES. NOW IS THE TIME TO PREPARE A PLAN OF ACTION TO WELCOME BACK YOUR PATRONS.

PREPARING FOR A FRESH START
Menu Masters has selected a special line of “Easy-to-Clean" products to provide fresh menu presentations with an extra level of clean your patrons will appreciate:

• Durable Plastic Menu Substrates are completely waterproof and tough enough to handle repeated wipe downs.
• Antimicrobial/Anti-fungal coatings for laminate inhibit the growth and reproduction of bacteria, molds, mildew, and fungi.
• Ask us about our One-Touch-and-Toss and Curbside printed menus. Single or full color on choice of stock.
• Antimicrobial Woven Plastic Placemats are impregnated with a microbial inhibitor in the manufacturing process for long-lasting protection.

Note: Antimicrobial/Anti-fungal treatments, although effective against bacteria, molds, mildew, and fungi, do not claim to be effective against viruses, including COVID-19.

RECOMMENDED ARTICLE:
“Best strategies for reopening restaurants in the coronavirus era” from Restaurant Hospitality, by Ron Ruggless. “Expert Mandy Sedlak, food safety, and public health manager for Ecolab’s Ecosure division, offers health and sanitation steps to consider as restrictions are lifted.”… READ MORE

ALSO RECOMMENDED:
Download the NEW National Restaurant Association COVID-19 Reopening Guide

INSIDE SALES & CUSTOMER SERVICE REPRESENTATIVE

We are currently seeking an Inside Sales & Customer Service Representative to join our team. Menu Masters is located in Pewaukee, WI and works exclusively with restaurants, hotels, casinos, private clubs and resorts nationwide. We are a results driven company, providing our clients with the best products and services to help strengthen their brand identity and increase sales.
Are you interested in becoming part of the Menu Masters' team? Please email your cover letter and resume to us at: careers@menumasters.net

GOING MEATLESS IS NO LONGER LIMITED TO MONDAYS

More people than ever are predicted to embrace a plant-based lifestyle this year. We’ve been watching an increase in requests for gluten-free, locally grown produce, artificial ingredient removal and plant-based protein menu items for the last few years and they only continue to grow in demand.

The Economist called 2019 the "year of the vegan," with 25 percent of Americans 25-to-34 years old identifying as vegan or vegetarian and U.S. sales of vegan foods rose 10 times faster from January to June 2018 than food sales as a whole. It’s time to take advantage of this increase in customer demand by offering more meatless options.

TIPS FOR CREATING A WELL-PLANNED, WELL-DESIGNED MENU

"The menu design represents the character and the personality of the restaurant," Phyllis Weege says. "It should make an impression right away. It sets the stage for the dining experience" ..." by Ann Meyer, El Restaurante Magazine

"The James Beard Foundation has announced members of the inaugural class for the Women's Entrepreneurial Leadership (WEL) program, a new initiative that aims to assist female chefs and owners in growing their businesses by cultivating women's leadership in the culinary industry. Among the 21 women who will participate in the program Sept. 10-15 at Babson College, is Milwaukee's own Gina Gruenewald, owner of Wolf Peach and Supper. Gruenewald is among just five participants from the Midwest and the only recipient from Wisconsin. ..."

On Milwaukee, "You go girl! Wolf Peach owner receives women's leadership fellowship" by Lori Fredrich, Senior Writer; Photography: Kate Berg

"The menu design represents the character and the personality of the restaurant," says Phyllis Weege, president of Menu Masters and a three-decade veteran of the menu design business. "It should make an impression right away. It sets the stage for the dining experience."

In this Q&A, our president, Phyllis Weege answers questions about menu design and its importance to your restaurant.