Menu planning
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The document provides tips for effective menu planning and writing. It recommends strategically planning the menu as a "silent salesperson" that conveys all necessary information about the restaurant. Menus should include popular "runners" as well as less popular "weak" items, with the most popular 20% of items generating 80% of sales. Factors like item placement, limited offerings indicating quality, descriptive titles, balanced pricing, and guest perspective should be considered. Effective menu content incorporates variety through colors, textures, flavors, ingredients, temperatures, cooking methods, and plating shapes and sizes.
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LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
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p. 32
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Bar: $10/hr + tips 97.5 $975
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Innovation Management Frameworks: Your Guide to Creativity & InnovationOperational Excellence Consulting
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentationsHow to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...
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Multiple new technologies have emerged, but Samsara and C3.ai are only two companies which have gone public so far.
Manufacturing startups constitute the largest pipeline share of unicorns and IPO candidates in the SF Bay Area, and software startups dominate in Germany.
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Menu planning
- 2. TIPS ON MENU WRITING • This "silent salesperson" needs to be strategically planned. • Everything one needs to know about a restaurant should be found in the menu. • Menus are compiled with so called "runners" which are popular food items and "weak" food offers which are less popular food items. Up to 20% of the total supply of food items on a menu make up for 80% of restaurant sales. • Food items written on the right side of menu often sells more than on the left side. • A small number of offered dishes on a menu is an indicator of quality. • The menu title and the material from which the menu is made should represent the type as well as the quality of the restaurant. • A good practice is to mix more expensive and less expensive dishes on the restaurant menu. • Review the menu card through the eyes of a guest. • Allow each dish to tell its story.
- 3. MENU CONTENT • Colour combinations • Varied textures • Flavour combinations • No repetition of ingredients • Avoid too many rich foods • Contrast temperature amongst courses • Use different cooking methods • Vary shapes and sizes for visual appeal