Menu Planning

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CHAPTER 4
MENU
PLANNING

CHAPTER OBJECTIVE
By the end of this sub-module
should be able to:
unit, the trainee

define terms used in menu planning
state the importance of menu planning


identify
explain
explain
explain
types of menu
factors to consider when planning menus
factors to consider when compiling menus
how to cost and price menus




prepare a time plan for production of a menu.


“The menu is the heart of any
restaurant; It showcases everything you
have to offer for food and beverages.”
 The menu is designed carefully what the outlet wants
to cater for
, keeping in mind the type of customers.
 The main advantage of a well-planned menu is that
it leads to consumer satisfaction.
 It also helps to motivate the employees for a responsible
and successful service.
INTRODUCTION

 T
o list items sold in the restaurant.
 T
o educate customers
 List of price
 Menu description
 Act as a marketing tools
 Major determinant for the budget.
 Gives customers a sense of who you are as an operation.
 Part of an organization’s brand identity
The Purpose of Menu

Definition of terms used in
menu planning
Menu is a list of dishes to be served
given meal.
in a

Menu planning is the selection of a menu for

an event. Such as picking out the dinner for
Birthday
your wedding or even a
Party. Improve answer.
meal at a

Cont…
Meal planning is the act of advanced

planning of the menu for different situations
such as for a family or a restaurant. It is
important to consider the dietary needs of the
people one is preparing for. Beginner cooks
may find the task too daunting at first, but
luckily there are wide range of resources on
line to help with the planning process.

Importance of menu planning
Customer satisfaction
Facilitating costing
Facilitating pricing
Reference by customer
Guide production
1.
2.
3.
4.
5.
6.
and management
Facilitate evaluation and improvements

Cont….
Facilitate ordering
Plan storage
Guides the catering staff on how to
prepare dishes
Help the catering staff to prepare in terms
of attitudes, skills ordering etc.
Some menu requires special preparation
like decorations and equipment therefore
menu will help in availing the necessary.
7.
8.
9.
10.
11.

Types of menu
Table d’hôte
A set menu forming a complete meal at a set price
A choice of dishes may be offered at all courses.
Choice and number of courses is limited to two,
three or four.
ALa Carte
Menu with all the dishes individually priced.







Customers compile their own menu from the list.
The meal is cooked to order.
The customer should be prepared to wait for this
service.

Table d’hôte
ALa Carte

Cont…
Party/function Menus
Menu for banquets or functions of all
kinds.
All guests start the meal at the same
time.
Seasonable foods must be available


if

the menus are printed well in advance to
avoid embarrassments.

Cont….
Ethnic/Specialty menus
Can be al carte or table d’hôte specializing in
the food or religion of the country or in a
specialized food itself e.g.
a) Ethnic: - Chinese, Indian, Kosher, Kenyan,
African etc
b) Specialty: - steak, fish, pasta, vegetarian etc
Kitchen staff must know how to obtain and use
the ingredients.
The ambience (mood) of the restaurant must
reflect the menu.






Cont…
Hospital menus/Institutional menus.
It’s a form of a menu given to the patient.
The day before service the patient ticks
his/her preferences.
A dietician is usually involved with menu


compilation to ensure nothing is given
the patients that would be detrimental
their health.
The patient’s meals are usually 2-3
courses.
to
to


Cont….
Menu for people at work
Menus served to people at the work place.
They vary in standard and extent from one


employer to another depending on the company
policy.
They are usually served in staff canteens or
cafeteria.
Some companies charge for the meals and


some ask for a token sum and offer meals at
subsidized price/rate.
The menu offers 2 or 3 course meal with a
selection of items.
a


Cont…
Traditional menus/Ethnic menus
Traditional recipes form a sound foundation of
knowledge for the chef/caterer.
However fashions in food change and customers
look for new dishes, different combinations of
food, fresh ideas on menu etc


Some of
sensible
dishes.
the most successful menus contain a
balance of traditional and contemporary


Cont….
Menu for children
They emphasize on healthy eating and a
balanced diet in schools.
Schools with children from different cultural and
religious backgrounds should have appropriate
items available o the menu.


Most establishments provide
menus which concentrate on
special children’s
favorite foods.


Factors to consider when
planning menus
Several factors direct what kind of menu make:
1. Nutrition requirements
Proteins
Starches
Vitamins
Fats
Mineral salts






Cont…
2. Health consideration
Sickness
Deficiencies like scurvy, diabetes,
kwashiorkor


3. Availability of foodstuffs
Seasonal foods like
Fruits
Vegetables




4. Number of courses
Appetizer
Main dish
Dessert



5. Sequence of courses

Cont…
6. Nutritional balance
Proteins
Vitamins
Minerals
Water
Roughage – acts as
digestive system.




 a “broom” along the
Fats and oils


7. Occasions
Funerals
Wedding
Birthday
Graduation Ceremony









National holiday
Festivities like
Christmas
Ramadhan
Easter holiday
celebration

Factors to consider when
compiling menus
Pricing policy based on
Clientele
Staff capability
cost



Facilities for cooking
Balance
and service


Business promotion and marketing
Availability and season of supplies



Costing and pricing menus
When costing include the following:
Cost of individual ingredients in a
Cost of each recipe
recipe


Total
Total
Profit
cost of each dish
cost of the whole
margin and price

meal
per portion



Preparation of a time plan
for production of a menu
A production time
following:
plan should include the
Menu
Food order list
Costing
Timed order of



work

Presentation and garnishing


MENU ENGINEERING
Menu engineering is a way to design a menu in order

to push your most profitable dishes and up-sell to
your guests.
The goal is simple: to increase profitability per guest.
With the right menu engineering, you will be able to


feature the most popular, important and profitable
dishes on your menu, you will make it easy for your
guests to choose a dish, you will be increasing your
profit margins and you will have a menu that is
memorable.

 Stars:
High popularity, high profit
 Plow Horses:
High popularity, low profit
 Dogs:
Low popularity, low profit
 Puzzles:
Low popularity, high profit

Strategies for Menu Engineering
 Plowhorses – increase menu price or
change the ingredients or cut portion size
 Stars – remain the menu and consider a
modest
 Puzzles
price increase
– reposition these items on the
menu or do promotion to increase sales
volume
 Dogs – remove from the menu
immediately and replace with new item

DONE
ANY QUESTION

TUTORIAL
• What is menu planning?
Explain. (6 Marks)
• Why menu planning are
important? Explain. (9 Marks)

Menu Planning

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