2. AREAS of FOCUS
Menu Planning
Mechanics of Menu Planning
Components of Menu Pattern
3. MENU – A list of food and meals
shown to aid them in choosing.
MENU PLANNING – is done in
advance to serve as a deciding factor
on the kinds of food to be serve in
various meals.
4. MENU PLANNING
The Menu is not only a Control Tool. Since
it lists of Items that your operation has to
offer, it also doubles up as a Marketing
tool.
In this manner the Menu doubles up as a
Control and Marketing Tool and blends
them into a workable system.
5. Priority Concerns of the Menu Planner
Guest
Quality of Item
Wants & Needs
Concept of Value
Item Price
Object of Visit
Socio - Economic
Demographic Concerns
Ethnic / Religious Concerns
Cost
Availability
Peak Volume
Production /
Op. Concerns
Sanitation
Layout
Equipment
Flavor
Visual Appeal
Temperature
Texture/Shape
Aroma
Consistency
Nutrition
6. MENU PATTERN – Is an outline of foods
to be served for each meal. It includes
the three full meals of the day:
* breakfast
* lunch
* supper
Snacks or in-between are also served in
some restaurants.
7. Menu Planning Strategies
The Past: In the past, the Food Service
Operators tried to diversify their menus by
adding new menu items. This increased the
number and variety of raw ingredients.
This would in turn lead to problems in Storage
And increased Inventory Costs (Cost of
Ingredients + Carrying Cost + Storage
Costs + Opportunity Costs)
8. Menu Planning Strategies
Present: The Present – Rationalization Strategy:
This strategy limits the menu of the Operation to
only those items that best enhance the
Operation’s Image.
The objective is simplification for the
purpose of Operational efficiency.
Alternatively, an Operator can offer
several menu items using the same Raw
Ingredients.
9. Menu Planning Strategies
To start with, it is best to base your menu plans on
the Needs and Desires of your Targeted Market
Segment. (You identify a Need in the Market and
then try to fulfill the same with your Menus.)
However, other factors to look at when designing a
Menu are:
a) Storage Conditions – (Time & Temperature)
b) Personnel Skill Levels
c) Product’s Availability / Seasonality
d) Quality and Price Levels
e) Ability to produce the Menu Item in Sanitary / Cost
Effective Way.
11. COMPONENTS OF MENU PATTERN
APPETIZER – foods or drinks served at the
beginning of the course to whet the appetite.
SOUPS – liquid food made by boiling meat, vegetable,
etc.
SALADS – dishes of green herbs, vegetables, or pasta and
served with a dressing.
ENTRÉE – these are subordinate dishes served
between meat and fish courses or directly before the main
course.
12. COMPONENTS OF MENU PATTERN
MAIN COURSE – chief part of course containing the
heaviest and usually the most expensive item on the menu.
DESSERTS – serving of sweets such as pie, cake,
pudding, fruit etc.
BEVERAGE – drinks such as tea, coffee, milk,
chocolate, wine, soft drinks, and juices.
CHALLENGE
