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menu planning 2

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Menu DevelopmentMenu Development 

Chapter 7 

Menu Development2 

What is a menu? 

Comes from French, meaning " 

a detailed list 

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Purpose of the Menu 

1.Inform guests of items available and price2.Inform employees of items to prepare and purchase3.MENU is  

primary control tool 

for the operation4.Menu is  

critical to communicating and selling 

items to the customer 

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The menu is a  

mission statement 

, it defines an operation's concept and communicates that concept to guests.Menu is  

one of the single biggest influences on an operation's development of a loyal guest base and positive return on its investment 

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Menu Planning Factors 

Menu planning is initial control point of the operationThe Menu is the  

most important 

part of the restaurant concept. 

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Menu Planning Factors 

Guests come to restaurants for a pleasurable dining experience and the MENU is the MOST important ingredient in this experience.Restaurants & Institutions magazine state that restaurant patrons consider Food Quality 

the most important factor when choosing a restaurant.2 

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Menu Planning Factors 

Menu affects, and is affected by, the operation's design and layout, equipment requirements, and labor needs.The success of menu planning determines the success of other basic operating activities. 

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Menu Planning Factors 

Major challenges for restaurant operator:1.Providing tastier presentations2.Offering healthier food options3.Pleasing savvy customers4.Creating flavors that are nothing short of extraordinary 

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Menu Planning Objectives 

Menu must meet or exceed guest's expectations 

-reflect tastes and preferences of guests 

Menu must attain marketing objectives 

-What guest wants, location, prices, times-must bring guests back for more visits 

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Menu Planning Objectives 

Menu must meet quality standards 

-quality and nutrition go hand in hand-flavor, shapes, textures, palatability, flair 

Menu must be cost-effective 

Menu must be accurate 

-truth in menu-adhere to FDA guidelines on terminology 

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Menu Planning Objectives 

Menu should blend old with new 

-balance between traditional and innovative-give new menu items to give guests fresh perspective 

Staff must be able to produce and serve items on the menu 

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Menu Planning Objectives 

Menu must be based on amount and types of production and service equipment available. 

Menu must be appropriate for operation's facilities 

.3 

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Types of Menus 

ü 

Fixed menu 

-does not change from day to day ( 

static 

ü 

Cycle menu 

-changes daily for certain number of days (hospitals, schools, colleges, B&I) 

ü 

A la carte 

-prices for each food item on individual basis (most common in restaurants) 

ü 

Table d' hote 

-(fixed price or prix-fixe)) offers entire meal with several courses at one price  

ü 

California menu 

guest may order any item from the menu at any time of the day 

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Factors Influencing Menu Planning 

Customer SatisfactionManagement Decisions 

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Factors Influencing Menu Planning - 

Customer Satisfaction 

•Food preferences/habits•Nutrition•Aesthetic factors•Socioeconomic factors 

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Factors Influencing Menu Planning - 

Management Decisions 

Ø 

Food Cost  

Ø 

Menu Pricing 

Ø 

Production capacity 

Ø 

Type of service 

Ø 

Food availability 

Ø 

Menu Rationalization-simplified menu for operational efficiency ( 

using same food items for multiple items 

)  

to streamline purchasing, receiving, and storage 

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Factors Influencing Menu Planning  

Capability/Consistency 

Ø 

Chefs or cooks capability to produce the quality and quantity of food items is a basic consideration 

Ø 

Use of standardized recipes helps ensure consistency 

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Factors Influencing Menu Planning  

Equipment 

Ø 

Proper equipment must be installed in an efficient layout to produce menu items 

Ø 

Menu items selected to avoid overuse of one piece of equipment4 

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Factors Influencing Menu Planning  

Availability 

Ø 

Ingredient items must be easily available 

Ø 

A constant, reliable source of supply must be maintained 

Ø 

Must take advantage of items that are in season to help keep costs low 

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Factors Influencing Menu Planning  

Price 

Ø 

Price is major factor in menu selection

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