Apr 29 2026
Menu planning and design is a key tactic or strategy adopted by professional chefs to maximise the profitability of a menu by implementing changes and new ideas. The success of menu planning and design often comes down to focusing on popular dishes, costs and the psychology of customer satisfaction and working out ways to optimise this. The outcome is new menus, new dishes and different kitchen practices with the aim of maximising profitability.
French cheese can play a significant role in the success of new and adapted menus because it is a premium ingredient with high margin potential. The superior qualities of French cheese can be exploited to derive maximum value, which can improve the profitability of a dish, while simultaneously enhancing the guest experience and their perception of value. There are several ways in which this can be done:
Most French cheeses have a story, some of which date back to medieval times. They also have unique production processes and idiosyncratic characteristics which position them as unique. The traditions, history and story of French cheeses can be used to enhance the perceived value of a dish. If customers believe they are getting something artisanal, historical, in season or unique, they are prepared to pay more for it. So tell this story in the name or description of a dish.
French cheese is a premium ingredient, whether used in a salad, a sauce or a pasta dish, so don’t be afraid to highlight this and charge a premium price for it. People will pay for dishes if the price is justified by the quality of the ingredients, and if they can see it is popular. So tell people the dish is premium and tell them it is popular.
In the world of menu planning and design, low profit but high popularity dishes offer some scope to make these dishes more profitable, and you really should because people like them. So if you are using a basic cheese, for example, substitute this for a French cheese and immediately enhance the dish and make it more profitable.
A good way to increase the profitability of a single table of diners is to suggest cheese and drink pairings. People love to hear stories and the history of different cheeses, and also love to hear knowledge and experience of tasting and pairing. And they are prepared to pay for it. So use a cheese course to pair premium cheese with high-end wines and use upselling techniques to increase the average spend of a table of diners.
Successful professional chefs know how to source cheeses at the best value, even premium cheeses such as French cheese. Bigger volumes mean better margins, and this also helps with storage and availability. So designing menus where a single cheese can be used in multiple dishes is a great way to reduce waste, extract maximum value from stocks and to improve your purchasing power. Some cheeses can be used in starters, mains and desserts, so adapt your menu to exploit this.
Check out our range of French cheeses at Sodiaal and you can use these techniques to change, refresh and adapt your menu and maximise your profitability.
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