Menu changes and development from past to present

1. MARIANNE T.EVANGELISTA
MSHRM
Evolution

2. OVERVIEW
• Definition of
Menu
• Importance of
Menu
• Ways in
Categorizing
Menu
• Menu Evolution
(Changes and
Development)

3. MENU
• Is a list of
available
foods offered in
any
food service
operation.

4. SIGNIFICANCE OF MENU
• The menu dictates
much about how your
operation will be
organized and
managed, the extent
to which it meet its
goals, and even how
the building itself -
certainly the interior
- should be designed
and constructed.

5. The Guest / Customer
• It give the
customers an
idea about
the list of
food and
beverage
beforehand.

6. The Manager
• it is the chief-
in-house
marketing and
sales tool.
• It gives the
manager an idea
about the
staffing needs,
production
requirement and
cost control

7. The Production Employees
• It dictates
everything
they have to
do in order
to achieve
smooth
operation.

8. The Equipment Needs
• It dictates
what type or
kind of tools
and
equipments
are needed
for the
operation

9. Layout and Space Requirements
• It is the
physical space
within which
food
production and
service take
place

10. Ways in
Categorizing the Menu
• Menu Schedules
• Menu Types
• Menu Pricing
Styles

11. Menu Schedule
• Fixed Menu
- A menu that last
for (a week, four
weeks, longer)
• Cycle Menu
- designed to
provide variety
for guests who
eat frequently or
even daily

12. Menu Types
• Breakfast
– simple, fast, inexpensive
• Lunch
– Easy & quick, variety, less filling
than dinner menus
• Dinner
– More elaborate, leisurely, frequently
include wines, cocktails, elaborate
desserts

13. 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'hôte / A la
carte
– A menu in this category usually prices
appetizers, soups, and desserts separately.
The entrée usually will include a salad, potato,
vegetable, and sometimes a beverage

14. Menu Evolution
It is a menu process which
involves improvement (or to
provide a solution for) the
current menu items
performance.

15. Menu Design
Changes and Development

17. Pen and Paper

18. Menu Card
• Menu Card is
the list of foods
and beverage
available in the
restaurant
written or
printed in a
piece of paper.

19. Before At Present
Hand Written
Menu
Card
Printed
Menu Card

20. Chalk Board Menu
• Menus on chalk
boards should
be clearly
lettered and
large enough to
read while
clients wait in
line.

21. Neon-Erase
Pen Board Menu
Chalk Board
Menu
Before At Present

22. Before At Present
Printed
Menu Board
Bill Board
Menu

23. Digital Menu Boards
Stand-alone
Digital
Menu
Networked
Digital
Menu Board

25. Robotic Service Menu (Korea
2000)

26. Talking Menu W/ Language
Translator (U.S.A 2005)

27. Table Top Touch Screen Menu
(U.S.A 2008 – present )

28. End of
Presentation