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Cha6 Menu Cha6 Menu Presentation Transcript

  • Chapter 6 The Menu Food & Beverage Operations Tuesday, May 19, 2009 1 Menus are what initially attract most diners to an establishment so Much attentions must be paid to this F&B topic
  • Chapter Overview • Menu pricing styles • Menu schedules • Types of menu – breakfast, lunch, and dinner – specialty • Menu planning & design • Menu evaluation • Contribution margin Tuesday, May 19, 2009 2 Hope everyone has eaten already. We’ll talk about the types of menus and planning needed to maximize profits and keep prices and items on line.
  • Three Categories of Menu Pricing Styles • Table d’hote – A complete menu for one price (prix fixe) • A la carte – Food & beverage items are listed and priced separately • Combination table d’hote /a la carte – Chinese & other ethnic restaurants Tuesday, May 19, 2009 3 Table DHote=Prix Fixe. Remember- may show up on exam
  • Tuesday, May 19, 2009 4 Prix Fixe/Table Dhote
  • Tuesday, May 19, 2009 5
  • Menu Schedules • Fixed menus (a week, four weeks, longer) – When guests visit frequently – Enough items / variety for repeat guests • Cycle Menus – When guests eat daily – Noncommercial operations – Both a la carte or table d’hote Tuesday, May 19, 2009 6 Who can tell me what types of restaurants that might offer these types of menus? Fast Food, Buffets Cafeteria, Institutional, Military, Rest Home, Senior Facility
  • Types of Menus • Breakfast – simple, fast, inexpensive • Lunch – Easy & quick, variety, less filling than dinner menus • Dinner – More elaborate, leisurely, frequently include wines, cocktails, elaborate desserts Tuesday, May 19, 2009 7
  • Common Specialty Menus • Children’s • Take-out • Senior • Banquet citizens’ • California • Alcoholic • Ethnic beverage • Dessert • Room service Tuesday, May 19, 2009 8
  • Tuesday, May 19, 2009 9 Typical Family Restaurant in America
  • Menu Planning • Know Your Guests (p.132) • Guest preferences: – Interviews – Surveys – Comment cards – Trade journals – Production/sales records Tuesday, May 19, 2009 10 Size of the Kitchen and Facility follows Menu Design and Capacity
  • Menu Planning • Know your quality requirements • Mix of characteristics: – Flavor – Consistency – Texture – From/shape – Nutritional content – Visual & aromatic appeal – Temperature Make-buy analysis Tuesday, May 19, 2009 11 Make it of Buy it? Labor versus expertise and expense
  • Menu Planning • Know Your Operation – Theme or cuisine – Budget/cost – Ingredient availability – Equipment concerns – Personal concerns – Peak volume production & operating concerns – Sanitation concerns – Layout concerns Tuesday, May 19, 2009 12 If you know your capabilities and weaknesses you have abetter opportunity to succeed. May seem complex but a Chef and Manager who has their pulse on these issues will be able to capture revenue
  • Sources for Menu Item Recipes • College or Culinary School • Work/Restaurants • Classic Cookbooks • Trade Magazines • Colleagues • The Internet • TV • Experimentation Tuesday, May 19, 2009 13
  • Typical Order of Menu Item Selection • Appetizers and soups • Salads • Starches and vegetables • Entrees • Desserts • Beverages Tuesday, May 19, 2009 14
  • Menu Balance • Business balance – Food costs, menu selling prices, popularity of items • Aesthetic balance – Colors, textures, flavors of foods • Nutrition balance – For both non-commercial & commercial properties Tuesday, May 19, 2009 15 No tricks only good food. Proper spelling, grammar and balance makes a popular menu
  • Menu Design Truth-in-Menu Laws • Grading (jumbo shrimp?) • Freshness claims • Geographical origin • Preparation • Dietary or nutrition claims • Portion size Tuesday, May 19, 2009 16 You cannot lie on a menu. All things need to be accurate and correct. Examples: Shanghai Hairy Crab but it’s Alaskan Snow Crab Coke but your serving Pepsi or another cheaper brand. Happens a lot here Rolex watch?
  • Menu Design Steps in Menu Layout (sales-oriented) • Sequence: a beginning, middle, an end • Placement: white space • Format: size, shape, makeup (Exhibit 7 p.143) • Typeface: font, size, hand-lettered • Artwork • Paper • The Cover Tuesday, May 19, 2009 17
  • Common Menu-Design Mistakes • Menu too small/too large • Type too small • No descriptive copy • Every item treated the same • Some food & beverages not listed • Basic property information not included • Blank pages • Evaluating Menu Class Activity: Evaluating the Menu Tuesday, May 19, 2009 18
  • Menu Management Software helps plan, price, evaluate menus • Precosting analysis: – estimate profitability prior to production / service • Postcosting analysis: – analyzes results based on actual sales • Menu engineering software: – processes menu mix & contribution margin data Tuesday, May 19, 2009 19 Software is increasingly assisting restaurant managers make better decisions on merchandising their food and beverage. Remember: The sole purpose of opening up a business is to buy wholesale, adjust and alter the item then sell it for more!
  • Contribution Margin Classifications Contribution Margin=Selling Price-Food Costs   C STAR PUZZLES M PLOWHORSE DOG Popularity Tuesday, May 19, 2009 20 Looking at this chart Plowhorse is an item that does not provide the best possible pricing but is popular and guest continue to enjoy the menu item. What kinds of items would they be? Steak and Lobster, Crabcakes, Caviar, Lamb Chops, Filet Mignon, Duckling,
  • Menu Review •Menu pricing styles •Menu schedules •Types of menu •breakfast, lunch, and dinner •specialty •Menu planning & design •Menu evaluation •Contribution margin 21 Tuesday, May 19, 2009 21 Let’s go over and review these before we conclude with today’s lesson! Hungry?