The document outlines the menu development process and considerations for creating buffet menus, including: 1) Market and client needs, production capabilities, staff expertise, quality and availability of products must be considered when developing menus. 2) Costs such as food, labor, equipment and transportation must be analyzed to increase profit margins. 3) Buffet menus should be pre-costed and production planned to control waste and pilferage through proper portioning and trained staff.

4. Menu Development process
• Market and client requirements
• Profitability Vs cost
• Availability & quality of products, seasonality
• Production capabilities & limitations
• Expertise of staff
• Control
• Variety & balance, nutrition
• Holding & transport capability

5. Market Needs
• Time restraints
• Price range
• Featured concept
• Degree of showmanship & entertainment
• Amenities & comforts
• Type of service desired
• Menu expectations

6. Costs
• Food cost
• Labour cost
• Showmanship cost
• Equipment cost
• Holding & Transportation cost

7. Buffet cost control
• Increase profit margins by reducing costs
• Reducing pilferage & controlling labour
• Buffet production planning, pre-costing
• Determining actual cost
• Controlling waste by using pre-portioning, proper
service equipment and trained service staff
• Minimising leftovers & recycling where possible
• Setting price

8. Production order
• Buffet item
• Portion size & cost of each item
• Planned portions
• Yield factor
• Acceptance factor
• Raw quantities to be purchased
• Portions consumed & left over

9. Sample Menus

14. SAMPLE BREAKFAST MENU
CHILLED APPLE / ORANGE JUICE
VARIOUS QUALITY CEREALS
GRAPEFRUIT SEGMENTS
FRESH FRUIT
PORRIDGE (CAN BE PRE-ORDERED)
FULL ENGLISH BREAKFAST
LOCAL PORK SAUSAGE
GRILLED BACON
FRIED OR SCRAMBLED EGG
GRILLED FRESH TOMATO
FRESH MUSHROOMS
BAKED BEANS
FRIED BREAD or HASH BROWN
OR
BAKED BEANS ON TOAST
POACHED EGGS ON TOAST
SCRAMBLE EGGS ON TOAST
BOILED EGGS
TOAST (WHITE / WHOLEMEAL)
TEA / COFFEE

15. Tea Party

16. Presentation: X’mas Theme