Every restaurant is different. Even when we have audited separate locations in the same brand, it becomes apparent that menu storage is never consistent and is unfortunately treated as an afterthought to the hostess stand or bar layout.
It is not uncommon to find menus jammed into wooden cubbies that allow for very little margin of error when hostesses are in a hurry to store them. Bumping menus repeatedly into hard surfaces is one of the main damage points your menu can encounter.
In fact, most restaurateurs think the guests are the problem but more often than not, poor training on menu handling by staff will lead to most menu deterioration.
Cleaning menus incorrectly can be the fastest way to wear them down if not done properly. Harsh chemicals, or alcohol-based wipes, actively degrade the coatings that keep the ink on menus safe from erosion. Once the protected layer is gone, ink will be scratched more easily and the menus will deteriorate quickly.
Even waterproof menus with coatings to protect the ink will begin to fail in the restaurant if the menus are cleaned with intensive alcohol based chemicals. Often times, menus are cleaned with these harsh chemicals and then immediate stacked on top of one another before drying. This traps the corrosive chemicals on the menu causing more damage.
The best way to clean menus is with non-alcohol based cleaners that kill microbes, but do not actively deteriorate the menu’s protective coating. It is important to thoroughly dry the menu before combining them together. If you have room to stack the menus on their side, as opposed to flat on the bar or table, this can put less stress on menus rubbing together and further scratching or destroying their protective coating.
In the end, always make sure to train your staff routinely regarding proper menu cleaning and menu storage in order to increase your menus longevity.