The "Business" Of Successful Menu Planning
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The document provides guidance for bed and breakfast owners on menu planning and food service. It discusses determining costs, legal requirements, industry standards, and contingency planning. It emphasizes considering guest demographics and special diets. Details like cleanliness, attentive service, and setting an enjoyable atmosphere are highlighted as important for delighting guests. Record keeping is advised to track costs and improve planning over time.
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The "Business" Of Successful Menu Planning
- 1. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 2. An on-demand Web inn ar … designed to provide help and advice on your schedule. Delight your guests…develop your business. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 3. In this Web inn ar you can learn more about: American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED The Business of Documenting Food Service Expenses: determining the real cost of your meal service. The Business of Food Service: legal guidelines, industry standards, and contingency planning The Business of Delighting the Guest with Details: details that produce raving guests. The Business of Food Selection : who you serve, what you serve, and why. The Business of Successful Menu Planning
- 4. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 5. If you offer breakfast as part of your overnight room rate, or if you simply want to offer a variety of snacks and refreshments, create a rotating menu to make it easy on yourself. Important considerations include: American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Pantry stock, and daily versus weekly shopping Contingency plans…what if? Average length of stay for your guests The American Plan – a breakfast with every stay
- 6. Your guest demographic: Your guest category: Menu planning - what you serve, and when - is all about the guest. In planning your menus, it is important to think about: American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Tourist/Leisure Travelers Older travelers (Seniors) Business Travelers Family groups Life Cycle Sex Income Level Age
- 7. Your guest profile is one component of choosing appropriate menu items. It is also important to consider special dietary requests like those listed below. Planning these adjustments into your menu program will ensure that you handle special requests with ease. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Food allergies – peanuts, dairy Macrobiotic, Organic preferences Ethnic and Religious restrictions – Kosher, Vegetarian Medical exceptions – Sugar-free, Salt-free, Cholesterol-free
- 8. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 9. A commitment to providing breakfast, afternoon tea, or other snacks to your guest is a promise. Some guests may choose your establishment specifically based on this amenity. Choosing a menu that will delight your guests and drive your business goes beyond simply choosing and preparing great food. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 13. Critique your dining room as if it was the competition. Consider the following. What would your guests say? American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Well lit, even in the day time Background music that “sounds right” – not too loud and not too soft Well ventilated with a comfortable ambient temperature Clean and clutter-free Comfortable seating & sturdy tables, with room for guests to move around The aroma of fresh baked goods drifting from the kitchen
- 14. Set the table and the mood. Your guests will remember little details long after the meal has ended. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Large, absorbent napkins Fresh flowers Spotless silverware and glassware Clean, pressed linens Filled, clean-to-the-touch condiment and spice containers Set a perfect table…
- 15. Share information with your guest about the products you serve. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Highlight special features of selected food and beverages “ House Brand” In-season selections Locally grown and organic offerings ‘ From our garden” “ Our Own” Home Made
- 16. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 17. You’ve determined the menu, created a picture perfect setting, and brushed up on your guest service skills. Now what? Serving food is a business inside of your larger business of running your Bed & Breakfast or Inn, and requires additional considerations. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 18. Determine your legal obligations with respect to your food business. Yes, it is a business! American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED City State Licensing requirements, and food and alcohol service standards: Township County
- 19. Ensure that you understand and implement generally accepted guidelines. It’s smart business. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Serving Preparation Go to www.servsafe.com for more information about their program. Shopping ServSafe® provides standards on: Storage Receiving
- 21. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 22. You know you have mastered menu planning and food preparation…it’s a feeling. Guests consistently compliment your attention to detail, and the quality of your food. Remember though, that successful Bed & Breakfasts and Inns are part guest satisfaction and part bottom line results. Documenting your food service costs helps to quantify your profits, and your success. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 23. Successful menu planning comes from good record keeping. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED What special circumstances occurred? What events are going on in the area? What was the weather? Who was in the house (what kind of guest)? How much did was left over? How much did we use? How much did we prepare? How much did we buy?
- 24. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED
- 25. This On-demand Web- inn- ar highlighted key operational considerations which can enhance your menu planning, your guests’ satisfaction, and your bottom line. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Document your true costs. Capturing accurate data will ensure your success year over year. Know the laws, rules, and regulations for food service providers in your area. Use industry standards and best practices to ensure top notch service. Keep an eye on the details that matter to guests. Execute these ‘extras’ consistently – every guest, every time. Choose the right menu for you and your guests, based on the market and your abilities.
- 26. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Terms of Use This presentation is intended for the sole use of American Bed & Breakfast Inns’ members, and is for information purposes only. Links highlighted in this On Demand Web- inn -ar are designed for convenience only, and do not constitute an endorsement by American Bed & Breakfast Inns of that site, its owner or host, or the products or services offered or listed on such. Any reproduction for mass distribution is expressly prohibited without the written consent of American Bed & Breakfast Inns. Inquiries Questions, concerns or comments about this presentation? E-mail michael@abbinns.com.
- 27. American Bed & Breakfast Inns COPYRIGHT (C) 2009 – ALL RIGHTS RESERVED Print a copy To print a personal copy of this On-demand Web- inn -ar, ensure that your computer is attached to a printer, and then click on the print icon located under this screen. Attach screen image here.
Editor's Notes
- Many Innkeepers are self-confessed “Foodies” who find food preparation and presentation to be of particular interest. It’s a creative release for them and the cost of the food and time required for its selection and preparation is of little concern. We define success here as an effective use of resources while providing delicious well presented meals. So “Foodies” in the crowd may find some of the suggestions in the presentation to be contrary to their interests. However, if you implement some of the suggestions included here, you’ll save yourself time, energy, and food costs.
- Need to speak about time of session here.
- In the next few minutes we’re going to define a Menu planning cycle, based on your operating plan, customer, need for variety and proper record keeping. We’ll also briefly talk about staff capabilities and the equipment you may have in your facility or may need to purchase. We’ll give you a list of little things that customers expect when they eat away from their own homes. Finally, we’ll briefly talk about the need for sanitary working conditions.
- Most B & Bs and Inns provide what is generally referred to in the hospitality industry as the American Plan, meaning breakfast is included in the overnight room rate. When you plan you menus, consider the average length of stay at your business. If most of your guests stay just one night, then you really need just one breakfast menu, with possibly two back-up options. While this may be boring for the person preparing the same thing day in and day out, your guests will have indication you serve the same thing every day, except that you may do it particularly well! If your guests stay three nights on average, then you will probably plan for three different menus with one or two back-up options. At this point you may plan a five day rotation………repeating the same menu every five days. In this manner, you won’t repeat a menu on the same day of each week, won’t repeat the same menu during a guests stay, and can plan far in advance for the food and supplies you will require. You can plan for pantry stock for the long term and weekly shopping lists based on your menu rotation. This sort of planning is important for a variety of reason, not the least of which is if the person preparing the breakfast wakes up sick…….the day’s menu is planned and the supplies are on hand, the day’s menu is clearly indicated and someone can step in to successfully prepare breakfast for your guests.
- Your customers will dictate the type of menu you plan. Younger guests have different tastes than a more mature guest. Men may require a heartier fare than women. Guests from a higher income bracket are probably paying for a more expensive room and may expect a more sophisticated menu. Consider your guests’ lifecycle. If you host families with children, they will look for different menus than if your primary guests are couples on romantic weekends. While business travelers might require earlier breakfasts with lighter menus, tourists may want to linger over a substantial, multi-course breakfast. Thoughtfully consider your guests as you plan your menu. Review your guest profile periodically and make adjustments to your menus as your guests change.
- While each of us may have our own eating preferences, so do your guests. Its important to consider the eating limitations your guests’ may have based on their medical condition, their ethnicity, religion, or general eating preferences based on their lifestyle.
- Most B & Bs and Inns provide what is generally referred to in the hospitality industry as the American Plan, meaning breakfast is included in the overnight room rate. When you plan you menus, consider the average length of stay at your business. If most of your guests stay just one night, then you really need just one breakfast menu, with possibly two back-up options. While this may be boring for the person preparing the same thing day in and day out, your guests will have indication you serve the same thing every day, except that you may do it particularly well! If your guests stay three nights on average, then you will probably plan for three different menus with one or two back-up options. At this point you may plan a five day rotation………repeating the same menu every five days. In this manner, you won’t repeat a menu on the same day of each week, won’t repeat the same menu during a guests stay, and can plan far in advance for the food and supplies you will require. You can plan for pantry stock for the long term and weekly shopping lists based on your menu rotation. This sort of planning is important for a variety of reason, not the least of which is if the person preparing the breakfast wakes up sick…….the day’s menu is planned and the supplies are on hand, the day’s menu is clearly indicated and someone can step in to successfully prepare breakfast for your guests.
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- When you describe your offerings on your printed menus consider using descriptive words that will more clearly indicate your menu. If you have elected to serve only sausages made from a local farm, seasoned with your family’s recipe, say so! What ever the detail, your guests will appreciate the information and it may be a conversation starter!
- As you plan your menus you must consider what you are licensed to do by your local health department, the skill set of those who will be preparing breakfast—and their back-up!, and the equipment that you have at your disposal. You may not want to plan an omellette station for sixteen guests each day if you don’t possess the skills or the equipment to do so successfully. On the other hand, if you do possess both the skills and the equipment, your breakfast may be a showstopper every morning!
- As you plan your menus you must consider what you are licensed to do by your local health department, the skill set of those who will be preparing breakfast—and their back-up!, and the equipment that you have at your disposal. You may not want to plan an omellette station for sixteen guests each day if you don’t possess the skills or the equipment to do so successfully. On the other hand, if you do possess both the skills and the equipment, your breakfast may be a showstopper every morning!
- As you plan your menus you must consider what you are licensed to do by your local health department, the skill set of those who will be preparing breakfast—and their back-up!, and the equipment that you have at your disposal. You may not want to plan an omellette station for sixteen guests each day if you don’t possess the skills or the equipment to do so successfully. On the other hand, if you do possess both the skills and the equipment, your breakfast may be a showstopper every morning!
- As you plan your menus you must consider what you are licensed to do by your local health department, the skill set of those who will be preparing breakfast—and their back-up!, and the equipment that you have at your disposal. You may not want to plan an omellette station for sixteen guests each day if you don’t possess the skills or the equipment to do so successfully. On the other hand, if you do possess both the skills and the equipment, your breakfast may be a showstopper every morning!
- As you plan your menus you must consider what you are licensed to do by your local health department, the skill set of those who will be preparing breakfast—and their back-up!, and the equipment that you have at your disposal. You may not want to plan an omellette station for sixteen guests each day if you don’t possess the skills or the equipment to do so successfully. On the other hand, if you do possess both the skills and the equipment, your breakfast may be a showstopper every morning!
- Long term success comes from proper record keeping. Document food service information every day. These records can become a valuable tool in the future as you plan menus and food budgets. An accurate reference log will enhance your success, and your bottom line! You will have written reminders of what worked well, and what didn’t!
- Need to speak about time of session here.
- Need to speak about time of session here.