Fiona Wells, channel marketing manager at Brakes, a sponsor of Plan for the Ban, gives tips on getting main courses right
Tailor your selection to your customer base. For example, if you have a large number of older diners at lunchtime, offer traditional food with good-size portions (but not so big that they won't order dessert) and offer value for money. Fish and chips are a great favourite, as are pies and steaks.
If a significant number of customers have families, provide children's menus. Meals can be specifically designed for children, such as Brakes' salmon fish fingers (accredited by the Marine Stewardships Council, which promotes the protection of fish), with potato wedges and baked beans. Alternatively, offer smaller servings of adult meals, priced appropriately, as many children want to feel grown-up.
Don't offer too many options. It's better to have six to eight well-cooked choices rather than a bewildering array of meals that don't live up to expectation. Add variety by offering daily specials that take advantage of seasonal produce or promotional offers.
Offer a selection of side orders, but make sure they fit in with main courses. Ensure you have a full range of condiments and factor the costs of these into meal calculations.