RESTAURANT PLANNING

1. MENU PLANNING:
THERE ARE MANY FACTORS TO BE TAKEN
INTO ACCOUNT WHEN PLANNINGA MENU
AND IT CAN BE LENGHTY TASK , ESPECIALLY
FOR THOSE TACKLING IT FOR FIRST TIME .
HOWEVER A WELL PLANNED MENU CAN
ATTRACT NEW PATRONS , INCREASE THE
AVERAGE SPEED , INCREASE ONES SALES
AND KEEP YOU ONE STEP AHEAD OF YOUR
COMPITITOR .
FOR ME , { AS A MANAGER } THE MENU IS
THE INHOUSE MARKETING AND SALES TOOL .
THE MENU TELLS AN ORGANISATION WHAT
FOOD & BEVERAGES THEY MUST PURCHASE ,
1.

2. THE TYPE OF EQUIPMENT THEY NEED , THE
EXACT NUMBER OF WORKERS WE MUST HIRE
& THE SKILL LEVEL OF THOSE WORKERS .
IN SHORT THE MENU HAS AN IMPACT ON
ALMOST EVERY ASPECT OF FOOD SERVICE
OPERATION.
THE MENU IS THE HEART OF ANY RESTAURANT
NO MATTER HOW BIG OR SMALL IT IS ,
WITHOUT MENU ITEMS , A RESTAURANT IS AN
EMPTY SHELL .
WE SHOULD DEVELOP A MENU THAT WILL
SUPPORT OUR RESTAURANTS BRAND VALUE &
SATISFY OUR PATRONS EXPECTATIONS.
THE MENU IS THE PRODUCTION PLAN
GOVERNING ALMOST EVERY PHASE OF THE
ESTABLISHMENT & BECOMES THE BACK BONE
OF A FOOD SERVICE OR HOSPITALITY
OPERATIONS . 2

3. DEVELOPING A WORKABLE , QUALITY MENU IS
AN IMPORTANT STEP IN PLANNING A
PROFITABLE OPERATION.
THE MENU MAY BE CONSIDERED AS BOTH , A
WORKING DOCUMENT FOR OPERATION & A
PUBLISHED STATEMENT TO THE PATRON”S .
THE MENU SERVES AS A VARIETY OF
FUNCTION”S FOR EXAMPLE , IT REPRESENT”S :
1} A PURCHASING GUIDE .
2} A GUIDELINE FOR THE STOREROOM &
3} A WORK SCHEDULE FOR FOOD SERVER:S .
THE MENU CAN SALSO BE :
A} THE PRODUCT LIST & PRICE SCHEDULE &
3

4. 4
B} THE PRIMARY MEANS OF ADVERTISING
FOOD , BEVERAGE”S & SERVICE”S .
A GOOD QUALITY MENU SHOULD LEAD THE
PATRONS TO FOOD SELECTION THAT SATISFY
THEIR BOTH DINNING PERFERENCES & THE
MERCHANDISING PROPERTIES OF THE
PROPRIETOR .
IT ALSO INFORMS THE PATRON”S THE HOUR”S
OF THE OPERATIONS , OF SPECIAL SEREVICES
AVAILABLE & MAY EVEN INCLUDE
INFORMATION ON THE HISTORY OF THE
ESTABLISHMENT .
THE WORD MENU COMES FROM THE FRENCH
& MEANS THE “ DETAILED LIST “
INSTEAD OF THE WORD MENU , SOME
EUROPEAN COUNTRIES MAY USE THE TEARM “

5. 11.
BILL OF FARE “. A BILL IS THE ITEMISED LIST &
FARE MEANS FOOD , SO WE CAN SAY THE
TEARM MEANS “ AN ITEMSIED LIST OF FOOD “.
MENU PLANNING TERM”S :
MENU : A MENU IS THE LIST OF FOOD ITEMS
SERVRED BY ANY FOOD SERVICE OPERATION.
IN MORE COMPLEX TERM , MENUS SRE THE
STATEMENT “S OF THE FOOD & BEVERAGES
ITEMS PROVIDED BY AN FOOD SERVICE
ESTABLISHMENT , PRIMARILY BASED ON
PATRONS NEED & OR DEMANDS & DESIGNED
TO ACHIEVE ORGANISATIONAL GOALS /
OBJECTIVES .
MENU PATTER :
MENU PLANNING TOOLS :

6. 12.
1} COPIES OF OLD MENUS .
2} COPY OF COMPITITORS MENU CARD.
3} MENU EVALUTION INFORMATIOM.
4} STANDARD RECIPES .
5} PRODUCT INVENTORY & PRODUCT
AVAILIBILITY .
6} INPUTS FROM MANAGERS , EMPLOYES &
GUESTS .
MENU PATTERN IS THE OUTLINE OF FOOD
ITEMS INCLUDED IN THE MENU . THIS REFFERS

7. 13
TO THE TYPE & AMOUNT OF FOOD INCLUDED
IN EACH HEADING .EXAMPLE SOUP , STARTERS ,
MAIN COURSES , DESSERTS.
MEAL PLAN :
IN SHORT A MEAL PLAN IS THE DESCRIBTION OF
THE TYPE OF MEAL & MENU ITEMS THAT MUST
BE SERVED FOR SPECIFIC TIMES OF THE DAY.
THE MENU PLANNER :
THE MENU REPRESENTS THE FOCAL POINT
AROUND WHICH ALL COMPONENTS OF A FOOD
SERRVICE SYSTEM IS CENTRED . THE SUCCESS
OR FALIURE OF FOOD SERVICE OPERATION
DEPENDS ON THE MENU & HOW FOODS ON IT
ARE SELECTED & SERVED.IT CAN ALSO

8. 14.
DETERMINE THE DEGREE OF PROFIT FOR AN
OPERATION . THUS ALL EFFORTS NEED TO BE
DIRECTED TOWARDS MENU PLANNING ,
TAKING INTO CONSIDERATION ALL ASPECTS OF
AN ORGANISATION.
MENU PLANNING IS OFTEN THE MOST
DISREGARDED CONCEPT WITHIN THE
HOSPITALITY INDUSTRY . IN MANY
RESTAURANTS , HOTELS & OTHER PROVIDERS
OF FOOD SERVICE , MENUS ARE VERY POORLY
PLANNED , WITH LITTLE EMPHASIS ON
NUTRITION , VARIETY , COOKING METHODS &
EVEN TASTE .

9. 15.
IMPORTANT FACTORS TO BE CONSIDER WHILE
MENU PLANNING :
MANY & VARIOUS FACTORS NEED TO BE
CONSIDER WHILE PLANNING A MENU .
THESE FACTORS CAN BE BROADLY CLASSIFIED
INTO 3 GROUPS:
A} ORGANISATIONAL FACTOR.
B} FOOD CHARACTERISTICS & COMBINATIONS
AND { PAIRING }
C} PATRONS PREFERENCE .

10. 16
A} ORGANISATIONAL FACTORS :
 GUESTS OR PATRONS
THE FIRST QUESTION IN THE ART OF GOOD
MENU PLANNING IS TO ENSURE THAT YOU
KNOW FOR WHOM YOU ARE PLANNING THE
MENU . DO THE PATRONS HAVE THE CHOICE
OF EATING YOUR FOOD OR NOT .
TARGET MARKET NEEDS :
ONCE IT HAS BEEN ESTABLISHED WHETHER THE
TARGET MARKET IS CAPTIVE OR NOT , IT HAS
TO BE FURTHER ANALYSED IN TERMS OF
NUTRITIONAL NEEDS . WHAT BROAD GROUP
DOES IT FALL INTO , & HOW BEST WE CAN
MEET THESE NEEDS . CHARACTERISTICS &

11. 17.
FACTORS SUCH AS AGE , GENDER & ACTIVITY
LEVEL MUST BE CONSIDERED .
 COST & BUDGET :
DEPENDING ON THE TYPE OF FOOD SERVICE ,
BUDGETS ARE NORMALY PROJECTED AS
FOLLOWS :
1} ON THE BASIS OF THE ESTIMATED COSTS
FOR SERVING AN ACTUAL NUMBER OF
PATRONS.
2} BY PER CAPITA ALLOWANCE FOR THE
EXPECTED NUMBER OF PATRONS.

12. 18
3} BY FORECASTING THE NUMBER OF
PATRONS DURING A SPECIFIC PERIOD OF TIME
.
THE FOOD COST % IS A VALUABLE TOOL IN
DETERMINING BUDGET .
PRE – COASTED STANDARDISEDRECIPES ,
WHEN UPDATEDFROM TIME TO TIME , HELP IN
THE CALCULATION OF COSTS TO BE USED IN
THE FORMULATION OF BUDGET.
 STORAGE ROOM:
PROPER STORAGE OF RAW MATERIALS IS VERY
NESSARY TO PRODUCE GOOD QUALITY
PRODUCTS .

13. 19.
 HAIRING & TRAINING OF STAFF :
EXACT NUMBER OF STAFFFINGSHOULD BE
DONE , PROVIDED WITH PROPER TRAINING TO
THE HIRED STAFF BOTH KITCHEN & SERVICE
STAFF . WHICH WILL HELP THEM TO DO THEIR
JOB PERFECTLY & IN CORRECT WAY.
 OPERATIONAL TYPE & CONCEPT
IF ONE IS RUNNING A QUICK SERVICE OR FAST
FOOD CASUAL RESTAURANT , HE WILL NEED
TO DEVELOP & THINK SPEED WHEN HE
DEVELOPS HIS MENU. HE ALSO WANT TO
CONSIDER WHETHER THE ITEMS CAN BE PRE
MADE & HELD IN A WARMER OR
REFIGERATOR UNIT. ALSO HE HAS TO
CONSIDER HIS RESTAURANT CONCEPT.

14. 20.
THE SUBBTETIES OF HIS BRAND CONCEPT
WILL BE THE KEY IN DETERMINING WHAT
SHOULD GO ON YOUR MENU .
 CHEF”S EXPERTISE :
IN MOST THE CASES THE RESTAURANT
HEAD CHEF IS THE ONE WHO DEVELOP
THE MENU ITEMS. WHETHER HE
DEVELOP NEW , UNIQUE RECIPES OR
USE TRADITIONAL MENU ITEMS , CHEFS
SHOULD BE SURE TO CREAT A MENU
THAT THEY ARE CAPABLE OF
EXECUTING WELL & EFFICIENTLY.
MATCHING OUR CHEF”S SKILL TO THE
MENU WILL RESULT IN TASTIER RECPIES
 EYE ON WHAT YOUR COMPITITOR:”S
ARE DOING :
MAKE SURE THAT OUR MENU IS
DIFFERENT FROM THAT OF OUR

15. 21.
COMPITITOR . WE HAVE TO DO LITTLE
RESEARCH BY CHECKING OUT NEARBY
RESTAURANTS THAT HAVE SIMILAR
CONCEPT . IF ONES MENU ITEMS DO NOT
DIFFERTIATE THEN ONE BETTER HAVE A
UNIQUE ATMOSPHERE & SOME KILLER
SERVICE IF HE WANT TO MAKE IT THE
RESTAURANT BUSINESS.
 WHAT THE OWNERS LIKE & DISLIKES :
THIS IS USUALLY FACTOR IN
DETERMINING A RESTAURANTS MENU
ITEM HOWEVER IT SHOULD NEVER
OVERRIDE THE FACTORS , SUCH AS THE
PREFERENCES OF THE TARGET MARKET
.
BEFORE CHOOSING YOUR FINAL MENU
ITEMS , YOU MIGHT WANT TO TEST HOW
WOULD YOUR TARGET MARKET WILL

16. 22.
REACT TO THEM BY PUTTING ON A
TASTE – TEST .
INVITE PEOPLE FROM NEIGHBOURHOOD
TO HELP YOU DEVELOP YOUR MENU &
GET SOME FREE FOOD , WHILE THEY
ARE AT IT.
 PRICE MENU ITEMS :
TO A CERTAIN EXTEND , THE WAY WE
PRICE OUR MENU ITEMS IS A GAME OF
TRIAL & ERROR .IF WE PRICE A MENU
ITEM TOO HIGH 7 IT MAY BE HARD TO
SELL & CONTRAVERSELY IF A MENU
ITEM IS PRICED TOO LOW , IR MAY BE
PERCEIVED AS HAVING A LOWER VALUE
DISH .
ACCORDING TO MY CONCEPT
FOLLOWING CONCEPT SHOULD BE
TAKEN INTO ACCOUNT WHILE PRICING A
DISH:

17. 23.
A} THE AVERAGE INCOME OF THE
TARGET MARKET .
B} DIRECT COSTS SUCH AS FOOD COST {
WHICH FLUCTUATE }
C} INDIRECT COST SUCH AS LABOUR *
RENT .
D} YOUR COMPITITORS PRICING
E} THE LEVEL OF SERVICE YOU OFFER :
THE KEY TO GOOD MENU PRICING IS TO
FIND THE BALANCE BETWEEN
AFFORDABILITY & PROFITABILITY . IF WE
PRICE OUR MENU ITEMS WISELY , WE
WOULD MAXIMIZE OUR PROFIT MARGIN.

18. 24.
MARKETING A HEALTHY MENU :
IN A RECENT POLL IN 2010 BY NATIONAL
RESTAURANT ASSOCIATION , 71 % OF
ADLUTS CLAIMED THEY ARE TRYING TO
EAT HEALTHIER WHEN THEY GO OUT TO
EAT , COMPARE TO TWO YEARS AGO .
TO ATTRACT THESE PATRONS , IT IS
ESSENTIAL THAT WE INCLUDE AT LEAST
FEW HEALTHY ITEMS ON OUR MENU .
DINNERS BARE BECOMING MORE
HEALTHY EATING . SOME LOOK FOR
LESS CALORIES & FAT , WHILE
OTHERS LOOK FOR MORE
NUTRIENTS IN THEIR FOOD .
WE SHOULD OFFER HEALTHY
DISHES ON OUR MENU & POINT
THEM OUT TO OUR PATRONS .

19. 25.
OR WE CAN CREAT A SEPARATE
ENTIRE HEALTHY FOOD SECTION .
20 % OR MORE OF TOTAL DISHES
SHOULD BE HEALTHY OPTIONS.
HAVING ATLEAST 1 DISH PER
SECTION CAN HELP TO CARTER TO
HEALTH – CONSCIOUS DINNERS &
EDUCATE DINNERS ABOUT HEALTHY
EATING .
INDICATING HEALTHY MENU ITEMS :
A SURVEY BY THE NATIONAL RESTAURANT
ASSOCIATION SHOWS THAT WHILE 65 % OF
RESTAURANTS HAVE ADDED MORE HEALTHY
OPTIONS TO THEIR MENU RECENTLY .

20. 26.
IN GENERAL , PATRONS DO NOT WANT TO
THINK ABOUT CALORIE COUNTS WHEN
THEY ARE DINNINGAT THE RESTAURANT .
IT IS USUALLY BETTER TO IMPLY THAT
MENU ITEMS ARE HEALTHY IN THE
DESCRIBYION THAN TO MARK THEM WITH
A SPECIAL SYMBOL OR LIST THE CALORIE
OR FAT CONTENT .
SMALLER PORTIONS , BIG
BENEFITS :
INCREASING CONCERNS ABOUT THE EFFECTS
OF PORTION SIZE INTAKE & ITS IMPACT ARE
CAUSING MORE PATRONS TO CONSIDER
WHAT THEY “RE EATING AT RESTAURANT .

21. 27.
SO ITS RECOMMENDED THAT PORTION SIZE
TO BE REDUCED TO 1 PERSON { SMALL
EATABLE PORTION }. WITH PROPERLY PRICED
WITH SOME THOUGHTFUL ADJUSTMENTS ,
RESTAURATEURS CAN REMAIN PROFITABLE
WHILE ACCOMMODATING THOSE WHO WANT
TO REDUCE PORTION SIZE .
“ ITS JUST A MATTER OF INNOVATING ,
NAMING , DESCRIBING & PRESENTING IN
CURRECT WAY . “
.
MARKETING STRATEGY :
A COMPREHENSIVE BUSINESS PLAN INCLUDES
A SOUND MARKETING PLAN.
OVERVIEW OF RESTAURANT MARKETING
PLAN :

22. 28.
1 } WHAT IS TO BE DONE ?
2} WHO WILL DO IT .?
3 } WHEN SHOULD IT BE DONE . ?
4} HOW WILL BE THE RTESULTS BE
MONITORED .?
SWOT ANALYSIS :
STRENGTH
WEAKNESSES.
OPPORTUNITIES .

23. 29.
THREATS.
INHOUSE SALES TECHNIQUES:
 TABLE TENTS.
 INTERIOR SIGNAGE
 UP SELLING TACTICS.
SEAT TURNOVER :
LASTLY SEAT TURNOVER SHOULD ALSO PLAY
AN IMPORTANT ROLE IN OUR RESTAURANTS
MENU PLANNING PROCESS .

24. 30.
THAT”S BECAUSE IT WILL INFLUENCE HOW
MANY COVERS WE WILL BE ABLE TO PUSH
OUT IN A GIVEN PERIOD OF TIME .
B} FOOD CHARACTERISTICS
& COMBINATIONS :
CREATING A GOOD MENU TAKES MORE
THAN JUST OFFERING EXCITING NEW
DISHES TO SERVE OUR PATRONS . BY
UNDERSTANDING THE FOLLOWING KEY
FACTORS , WE CAN CREAT A MENU
THAT SATISFIES BOTH OUR PATRONS
AS WELL AS OUR PROFIT MARGINS.
FACTORS TO BE CONSIDER AS ITEMS

25. 31.
FOR MENU CATEGORIES .
VARIETY
TEMPERATURE
PREPARATION METHOD
TEXTURE.
SHAPE & SIZE .
FLAVOUR.
COLOR
COMPOSITION & BALANCE .
BY UNDERSTANDINGTHE CHARACTERISTICS OF
DIFFERENT FOODS & HOW THEY COMBINE , WE
CAN OFFER A UNIQUE & DELIGHTFUL DISHES
ON OUR MENU .

26. 32.
FACTORS TO BE CONSIDER AS ITEMS
FOR MENU CATEGORIES .
A} APPEARANCE & TEXTURE :
BRINGS OUT THE PROMISE OF FRESHNESS &
FLAVOUR WITH COLORS .
USE INGREDIENTS OF VARIOUS SHAPES , SIZES
& TEXTURE TO CREAT NEW LAYERS OF DEPTH
& APPEAL TO OUR DISHES.
B} TASTE COMBINATION :
THERE ARE 5 BASIC TASTES SWEET , SOUR ,
SALTY , BITTER & UMAMI { SAVOURINESS } .
WE NEED TO EXPLORE DIFFERENT
COMBINATIONS .WE NEED TO OFFER TASTY
FOOD ITEMS ON OUR MENU THAT CAN BE
SERVED QUICKLY TO ATTRACT BUSY DINNERS.

27. 33.
C } TEMPERATURE .
WE NEED TO TRY FOOD WITH
VARYING SERVING TEMPERATURE
TO ADD INTERESTING TWIST IN
OUR FOOD MENU .
THIS WILL APPEAL ESPECIALLY TO
ADVENTUROUS DINNERS.
COOKING METHODS :
DIFFERENT TYPES OF COOKING
METHODS NEEDS TO USED TO
MAKE OUR MENU MORE
INTERESTING .OR COMBINATION
OF DIFFERENT COOKING
METHODS NEEDS TO USED TO
CREAT UNIQUE DISH.

28. 34.
C } PATRONS PREFERENCES:
20% or more of total dishes should be
healthy options. Having at least 1 dish per
section can help cater to health-conscious
diners and also educate diners about
healthy eating.
OUR GUESTS :
KNOWING OUR MARKET GIVES US
INSIGHTS TO THE DIFFERENT DINNERS&
WHAT THEY LIKE , ALLOWING US TO PLAN A
MENU THEY WOULD LOVE .WHEN
PLANNINGA MENU AROUND OUR DINNERS
PREFERENCES , CONSIDER THE FOLLOWING
ACCORDINGTO ME:

29. 35.
WHO ARE THEY :
DIFFERENT DINNERS LOOK FOR DIFFERENT
THINGS WHEN THEY EAT OUT . LEARN ABOUT
THE DIFFERENT KINDS OF DINNERS & NEED TO
PLAN OUR MENU BASED ON THEIR
PREFERENCES & SPENDING POWER.
WHY THEY EAT OUT :
MORE DINNERS EAT OUT DUE TO BUSIER
LIFESTYLE , WITH MANY SEEKING QUICK &
CONVENIENT DINNING OPTIONS . OFFER TASTY
FOOD ITEMS ON MENU THAT CAN BE SERVED
QUICKLY TO ATTRACT BUSY DINNERS .
WHEN THEY EAT OUT :

30. 36.
DIFFERENT DINNERS EAT OUT FOR
DIFFERENT REASONS - WETHER
ITS CELEBRATIONS , BUSINESS
LUNCH , ROMANTIC DATE DINNER
, FAMILY GATHERING OR LATE
NIGH .WE NEED TO PROVIDE
ENOUGH VARIETY TO ENSURE OUR
GUESTS WILL FIND SOMETHING
FOR EVERY OCCASION.

31. 37.
RESEARCH DONE ON FOLLOWING
RESTAURANTS OF MUMBAI :
RESEARCH DONE ON VEGETARIAN / NON
VEGETARIAN RESTAURANT WHO HAS
GAINED CLOSED TO 4 RATINGS ON BOTH
ZOMATO & BURRP AND WHICH ARE

32. 38.
POPULAR AMONG PATRONS .
A}
RESTAURANT : QUATTRO
PURE VEGETARIAN RESTAURANT .

33. 39.
LOCATION : LOWER PAREL .
CUISINE : MEXICAN & ITALIAN .
REVIEWS ON BURRP : 67
REVIEWS ON ZOMATO : 105
PRICING : JUST ABOVE LITTLE MODERATE .
IN BRIEF :

34. 40.
AFTER GOING THROUGH ALL 67 REVIEWS
ON BURRP & 105 REVIEWS ON ZOMATO
WHAT INFORMATION I COULD GATHER
IS AS FOLLOWS :
ON FOOD :
MOST OF THE REVIEWS ARE 5 STARS FOR
THEIR FOOD . MAY BE BECAUSE OF
THE QUALITY , TASTE . VERY FEW REVIEWS
ARE AGAINST THE FOOD .
AFTER READING ALL REVIEWS I CAME TO
KNOW THEIR CORE PRODUCT OR THEIR

35. 41.
SPEACIALITY PRODUCT .
& IT”S AMAZING THAT MOST REVIEWS
CONTAINED RISOTTO .
YES THEY HAVE OPTIONS IN RISOTTO BUT
IT DOESN’T MEAN ALL ARE UP TO THE
MARK . BUT HERE PATRONS HAVE
REALLY GIVEN 5 STARS FOR THEIR
RISOTTO”S.
SO PRODUCT TO WATCH IS RISOTTO.

36. 42.
PASTA :
THERE ARE GOOD AMOUNT OF OPTIONS IN
PASTA SECTION . BUT THERE WERE VERY
FEW REVIEWS BY PATRONS ON IT.
BEING PURE VEGETARIAN , THERE ARE VERY
FEW OPTIONS IN SOUP SECTION .
5 TYPES OF SOUP TO CHOOSE FROM .
IF ANY PATRON WANTS TO HAVE CLEAR
SOUP , THERE IS NO OPTION FOR HIM.
AS THEY DON’T SERVE CLEAR SOUP.

37. 43.
SOUP TO BE WATCHED FOR CREAM OF
BROCCOLI & CHEESE . REASON , FEW VERY
GOOD COMMENTS ON IT.
PREVIOUSLY THEY HAD FEW MORE
OPTIONS IN SOUP , BUT NOW REDUCED TO
THERE ARE NO OPTIONS FOR FONDUE”S AS
THEY HAVE ONLY ONE OF ITS KIND .
NO OPTION FOR SIZZLERS , FONDUE”S .

38. 44.
BEVERAGE MENU VERY LIMITED .
AS PER ME THE MENU IS NOT THAT
INNOVATIVE, REASON WHEN WE GO
THROUGH THE MENU WE COULD FEEL
THAT MOST OF THE DISHES SERVED ARE
OR COULD BE FOUND LOCALY .
WITHOUT MUCH OF R & D DONE BEHIND
THEM.
IF SOME PATRONS WANTS TO HAVE VERY
LIGHT EATS , LIGHTER THEN NORMAL
BRUSCHETTAS OR QUESADILLAS , THEN

39. 45.
THEY DON’T HAVE ANY OPTIONS .

40. 46.
B }
RESTAURANT : THE TABLE
LOCATION : COLABA
CUISINE : AMERICAN &
INTERNATIONAL .
SERVES BOTH VEG & NON VEG .
REVIEWS ON BURRP : 42

41. 47.
REVIWES ON ZOMATO : 30
WAS LISTED AS NUMBER 25 TH
RESTAURANT IN BEST MUMBAI
RESTAURANT BY ZOMATO.
PRICING : ON EXPENSIVE SIDE
IN BRIEF :
BEFORE COMMENTINGON THEIR MENU
I WOULD LIKE TO PUT LIGHT ON ONE

42. 48.
ASPECT THAT THEIR FOOD MENU IS OF 2
PAGE & DRINK MENU OF 3 PAGES .
ITS FIRST OF ITS DIFFERENT KIND OF MENU
I HAVE SEEN TILL NOW . REASON , OTHER
THAN SOUP & SALADS IT HAS OPTIONS
OF SMALL & LARGE PLATE”S , FROM WHERE
THE PATRONS HAVE TO CHOOSE FROM
THEIR CHOICE.
.
AFTER THAT THEY HAVE
SANDWICHES+ TO CHOOSE FROM.
OPTIONS TO CHOOSE FROM THE MENU ARE

43. 49.
THEIR , BUT NOT TO MANY , WHICH IS
GOOD I FEEL PERSONNELY.THE REASON
WHEN WE HAVE TOO MANY OPTIONS TO
CHOOSE FROM ONE GETS CONFUSED
WHAT TO EAT & WHAT TO NOT.
THEY HAVE TWO DIFFERENT MENU
FOR LUNCH & FOR DINNER. SOUND”S
ELOBRATED BUT AFTER GOING THROUGH
THE MENU ONE WILL FIND OPTIONS BUT
VERY FEW TO CHOOSE FROM .
THEIR LUNCH MENU IS NOT THAT

44. 50.
ELOBRATED , { MEANS LESS OF OPTIONS TO
CHOOSE FROM }
AS FAR AS THEIR DINNER MENU IS
CONCERN IT IS ELOBRATED .{ OPTIONS ARE
THEIR TO CHOOSE FROM }.
THIS SHOWS THAT THE MENU DESIGNING&
PLANNING IS DONE ONLY AFTER GOOD
R & D .
MENU IS VERY SMARTLY DESIGNED AS THEY
HAVE ONLY 4 SECTIONS TO OFFER FROM

45. 51
WHERE GUEST HAS TO CHOOSE THEIR
RESPECTIVE MEALS FROM .
1} SOUPS
2} SALADS
3} SMALL PLATES.
4} LARGE PLATES.
WITH SATISFACTORY CHOICE OR OPTIONS
FROM WHERE PATRONS CAN CHOOSE
FROM.

46. 52.
SUCH SHORT TO POINT MENU IS ALWAYS
PROFITABLE , AS IT HELPS IN QUICK TABLE
TURN OVER { PROFITABLE FOR
RESTAURANTS WHO DOESN’T SERVE
LIQUOR .}
AFTER GOING THROUGH ALL 42 REVIEWS
ON BURRP & 30 REVIEWS ON ZOMATO
WHAT INFORMATION I COULD GATHER
IS AS FOLLOWS .
MAXIMUM REVIWES ON FOOD WERE

47. 53.
POSITIVE , EXCEPT 1 OR 2 . ON NEGATIVE
SIDE .
AFTER GOING THROUGH ALL THE REVIEWS
ON BURRP & ZOMATO , WHAT I COULD
LEARN OR GRAB , IS THAT THEIR CORE
PRODUCT OR DISHES ARE :
ZUCCHINI SPAGHETTI .
SHITAKE - ASPARAGUS DUMPLING .
OTHER DISHES APPRECIATED BY PATRONS :
FAVA BEANS FALAFAL & SPINACH & 4
CHEESE CANNELLONI.

48. 54.
VERY FEW OPTIONS FOR VEG .SANDWICH
EATERS .
MOCKTAIL MENU LOOKS VERY SHRUNKED ,
AS THEY HAVE GIVEN MORE ATTENTION ON
COCKTAILS .
WHAT DO THEY DON’T SERVE :
FONDUES , SIZZLERS , PASTAS .
OVER ALL AFTER GOING THROUGH ALL , I

49. 55.
THING FOR SURE THERE ARE MORE NON
VEG EATERS THAN VEG. IN THIS
RESTAURANT .

50. 56.
WHILE SURFING REVIEWS OF
RESTAURANT”S CAME ACROSS THE LITTLE
DOOR RESTAURANT WHICH SERVES
MEDITERRANEAN , SPANISH & ITALIAN .
THEY SERVE SMALL PORTIONS .
CAME ACROSS SMALL PORTIONS .MENT
FOR 1 PERSON.
SMALL PORTIONS OF BURGERS & FALAFELS.
THIS MEANS REATAURANTS HAVE STARTED
TO EXPLORE THE CONCEPT OF INDIVIDUAL
SMALL MEALS .
WHICH IS INTRESTING. WHICH WE SHOULD

51. 57.
ALSO THINK OFF .
.

52. 58.
C}
RESTAURANT : THE TASTING ROOM.
LOCATION : LOWER PAREL .
CUISINE : EUROPEAN .
SERVES BOTH VEG . & NON . VEG .WITH
LIQUORS.
REVIEWS ON BURRP : 57 .
REVIEWS ON ZOMATO : 47.

53. 59.
PRICING ON EXPENSIVE SIDE .
IN BRIEF :
AFTER GOING THROUGH ALL THE REVIEWS ON
BURRP & ZOMATO , WHAT INFORMATION I
COULD COLLECT IS AS FOLLOWS :
THEIR MENU IS MAINLY BROADLY CLASSIFIED
INTO :
1} SOUP
2} SALAD

54. 60.
3} MAIN COURSE
THAT’S IT.
THERE ARE VERY FEW OPTIONS AMONG ALL
THREE SECTIONS WHETHER ITS VEG . OR NON .
VEG . DISH.
THE MENU IS VERY SELECTIVE , IF ONE
THROUGHLY GOES THROUGH IT .
DISHES ARE MODERATELY PRICED BUT AFTER
READING THE REVIEWS CAME TO KNOW THAT
THEIR PORTION SIZE IS SOME WHERE BETWEEN
NOT TOO MUCH & NOT TOO LITTLE. { GOT

55. 61.
THAT FROM MOST OF THE REVIEWS .}
ON MENU ONE CAN SAY MORE ON NON. VEG
.SIDE THAN VEG.
THEY HAVE A SEPARATE PAGE OR SECTION
WHICH MENTIONS AFTER 4 .
THAT MEANS THE PRODUCT THEY SERVE
AFTER 4 ARE MENTIONED IN IT. ITS VERY GOOD
IDEA
.THE REASON : WHEN WE SAY OUR PATRONS
THAT ONLY SELECTIVE PRODUCTS ARE
AVAILABLE AFTER SPECIFIC TIME IT LOOKS A BIT

56. 62.
OWKWARD .
HAVING SEPARATE PAGE SOLVE S SUCH
PROBLEM.
AFETR GOING THROUGH THE REVIEWS , ONE
IMPORTANT ASPECT WHICH COMES IN MY
MIND IS THAT ALMOST ALL THE DISHES OR
PRODUCTS MIGHT BE SMARTLY PORTIONED {
SMALL PORTIONS } . SO THAT THE GUEST
ORDERD”S ANOTHER DISH OR PRODUCT .
NOT ALL REVIEWS . BUT FEW .
MOST OF THE DISHES AS PER ME AFETR GOING
THROUGH THE MENU ARE EASY PREPARATIONS

57. 63
. MEANS CAN BE SERVED WITH IN 15 MIN. OF
SPAN OR BIT MORE ,BUT NOT MORE THAN
THAT.
IF THIS IS SO THEN THE FACTORS LINKED WITH
IT ALSO GET AFFECTED { POSITIVE AFFECT }
SUCH AS WHEN PRODUCTS TAKE MORE THAN
25 – 30 MINUTES FOR PREPARATION
NATURALLY PATRONS ARE GOING TO TAKE
THEIR OWN SWEET TIME , THIS WILL LEAD TO
SLOWER TABLE TURN OVER , WHICH WILL
INDIRECTLY AFFECT THE A.P.C { AVERAGE PER
COVER } OF THE RESTAURANT.
SO TWO FACTORS ARE DIRECTLY LINKED WITH
THE MENU .

58. 64.
1} TABLE TURN OVER .
2} A.P.C { AVERAGE PER COVER } .
FOR THAT THEY HAVE KEPT PRICING OF THEIR
MENU JUST ABOVE MODERATE. { BIT ON
HIGHER SIDE }. MAY BE TO COVER UP THE
ABOVE TWO POINTS .
MENU IS HOWEVER IS LIMITED TO STARTERS &
EUROPEAN MAIN DISHES .
THEY HAVE A VERY UNIQUE COMBINATION OF
RISOTTO : KAFFER LIME & MASCARPONE

59. 65.
CHEESE RISOTTO.
WHICH IS BEEN APPRECIATED BY PATRONS .
ALSO WITH THAT SUBDRIED TOMATO RISOTTO
& FRESH PORCINI RISOTTO .
IS BEEN APPRECIATED.
THEY SERVE ASSORTED BRUSCHETTA PLATTER .
IN SANDWICHES THEY HAVE OPTIONS OPF
WHOLE WHEAT , MULTI GRAIN , FOCCACIA ,
BAGLES . THEY FILLING IS QUITE VERY SIMPLE ,
DOEST NOT SOUND INTERESTING.
NO EXOTIC VARIATIONS ON SIDE ORDERS .

60. 66.
OVER ALL SIMPLE MENU WHICH CAN BE
SERVED IN SPAN OF 15 – 20 MINUTES COURSE
AFETR COURSE .THUS REDUCING THE TABLE
TURN OVER TIME & INCREASING THE A.P.C.
OF THE RESTAURANT.

61. 67.
D}
RESTAURANT : INDIGO DELICATESSEN .
LOCATION : BANDRA WEST
CUISINE : AMERICAN ,
CONTINENTAL& ITALIAN .
VIEWS ON BURRP : 25
VIEWS ON ZOMATO :
ON VERY EXPENSIVE SIDE .

62. 68.
SERVES VEG . / NON VEG .BOTH .
MENU CAN BE SAID A BIT BALANCED
{ BETWEEN VEG . & NON VEG. }
MAINLY SERVING :
1} SALADS
2} MAIN COURSES
3} SANDWICHES & BURGERS .
68.
4?} DESSRETS.
FOR SOUP LOVERS ,ITS VERY DISSAPOINTINGAS
THEY HAVE NO OPTIONS BUT TO GO FOR SOUP
OF THE DAY.
JUST 1 SOUP TO CHOOSE FROM .

63. 69.
WHICH IS VERY AMAZING .
SALADS ARE MORE DESIGNED ON HEALTHIER
SIDES.
THE ONLY GOOD OPTIONS FOR PATRONS IS IN
SANDWICH SECTION , FROM WHERE THEY CAN
CHOOSE FROM FOR THEIR MEALS .
BREADS USED FOR SANDWICHES :
FRENCH
69.
MULTI GRAIN.
WHOLE WHEAT
FOCCACIA .

64. 70.
COMBINATION OF CHEESE & VEGETABLES IS
DONE VERY WISELY.
FOR BURGERS THEY HAVE USED 2 BUNS
1} FIVE GRAIN BUNS
2} MULTI GRAIN BUNS .
WHICH MAKE PATRONS AWARE THAT MENU IS
DESIGNED BY KEEPINGHEALTY IN MIND .
THE HEADING WHAT THEY HAVE GIVEN TO
THEIR PIZZA SECTION IS WAFER THIN PIZZA .
THIS SOLVES THE PROBLEM WHEN WE HAVE

65. 71.
COMPLAINTS FROM GUEST SAYING THAT THE
PIZZA IS THIN AS PAPPAD.
SO HEADING IS DONE WERE SMARTLY .
NOT MUCH TOPPINGS , IF ANY ONE WANTS TO
PUT ON THE PIZZA TO CHOOSE FROM ,
WHICH IS BAD FROM PATRONS POINT OF VIEW
.
ITS LIKE WHATS BEEN GIVEN THAT’S IT.
MAY BE THERE IS REASON BEHIND IT.
THE REASON MIGHT BE , IF THEY ADD
TOPPINGS THEIR MIGHT BE CONFUSION WITH
TOO MANY TOPPINGS IN ONE PIZZA OR
SOMETHING LIKE THAT.

66. 72.
IN MAIN COURSE SECTION THEY HAVE ONLY 1
OPTION FOR CHEESE FONDUE { WHICH CHEESE
THEY HAVE NOT MENTIONED .}
BUT ONE UNIQUE THING .
THEY HAVE MENTIONED IN THE MENU CHEESE
FONDUE FOR 1 PORTION & CHEESE FONDUE
FOR FOUR PORTIONS .
SMARTLY DONE.
KEEPING IN MIND THAT PEOPLE SHARE DISHES
& TO RAISE THEIR A.P.C OF THEIR RESTAURANT
THEY MIGHT HAVE DONE THIS .
WHICH IS ABSOLUTELY PERFECT.
OPTIONS ARE LIMITED IN PASTAS BUT THAT’S
PERFECT . SAME GOES WITH RISOTTO”S.

67. 73.
INGREDIENTS USED IN PRODUCTS ARE MORE
OR SIMILAR WHAT WE USE { ON HIGHER SIDE }.

68. 74.
CONCLUSION :
MOST OF THE RESTAURANTSHAVE DESIGNES
THE MENU KEEPINGIN MINDS FOLLOWING
FACTORS AS PER MY OPINOIN { AFTER GOING
THROUGH THE MENU OF ABOVE MENTIONED
RESTAURANTS.}
1} TABLE TURN OVER TIME
2} A.P.C OF THE RESTAURANT.
3} PRICING OF THE DISHES ALSO HELPS {
MAJOURLY } THE ABOVE TWO POINTS TO
COVER UP.

69. 75.
MENUS WHICH CAN FOLLOW COURSE BY
COURSE BUT KEEPINGTHE ABOVE MENTION
POINTS IN TAG.
DISHES WHICH TAKE QUIT A TIME SEEMS TO BE
AVOIDED FROM THESE MENU CARDS ,
BECAUSE THEY HAMPPER THE ABOVE TWO
POINTS MENTIONED.
MENU NEEDS TO BE SMARTLY DESIGNED
WITHOUT MAKING PATRONS FEEL THAT THE
PRICING IS ON BIT HIGHER SIDE , WITH
SATISFACTORY OPTIONS TO CHOOSE FROM
DIFFERENT SECTIONS , PRODUCTS WHICH CAN
BE PREPARED QUICK , LOOSING NO TIME

70. 76.
THERE.
MENU WITH PRODUCTS OR DISHES WHICH
TAKE ATLEAST 30 TO 40 MINUTES FOR
PREPARATION CAN BE INTRODUCED IN THOSE
RESTAURANTS WHERE WAITING TIME TIME IS
NOT MORE THAN 15 TO 20 MINUTES .
NOTE :
I HAVE PUT MY BEST OF BEST KNOWLEDGE ,
SKILLS IN MAKING THIS A PROFESSIONAL MENU
PLANNER, IT DOESN’T MEANS THAT ITS UP TO
THE MARK , SOME POINTS I MAY HAVE NOT
INCLUDED , AN ERROR FORM MY SIDE .

71. 77.
BUT QUIT A GOOD RESEARCH I HAVE DONE
WHICH HELPED ME AS WELL.WHILE DOING
THIS I COULD SEE DIFFERENCE IN ME AS A
PROFESSIONAL .

72. 5
THE COMMON TYPE OF MENU :
THE WORD MENU IS FRENCH & MEANS
DETAILED LIST .
COMMON TYPES OF MENU S ARE :
1} ALA CATRE – THE WORD ALA CARTE MEANS
INDIVIDUALLY PRICED . AN ALA CARTE MENU
LISTS FOOD ITEMS THAT ARE SEPARATELY
PRICED . THE CHARGS IS BASED UPON THE
6
PRICES OF THE ITEMS THAT THE GUESTS

73. ORDERS.
2} TABLE D” H^OTE MENU :
THIS TERM BASICALLY MEANS ALL AT
6
ONE PRICE . THE GUEST CHARGE DOES NOR
.VARY UPON WHAT IS SELECTED .
3} CYCLIC MENU :
THE WORD CYCLICAL REFFERS TO CYCLE.
THE RESTAURANT MAY FOR EXAMPLE , PLAN
A 28 DAYS MENU THAT IS THEN REPEATED .
7.
4} DU JOUR MENU :

74. ALSO CALLED DAILY SPECIAL . THE WORD DU
JOUR MEANS OF THE DAY . MANY
RESTAURANTS OFFER DAILY SPECIAL IN
ADDITION TO REGULAR MENU ITEMS .
8

75. STEPS IN MENU PLANNING :
STEP 1 :
Incorporate Menu Planning Priorities
Guests Operating Limitations
Quality Financial Objectives
9.
STEP 2 :

76. CONSIDER MENU CATEGORIES
STEP 3 :
PLACE ITEMS WITHIN CATEGORIES
STEP 4 :
ESTABLISH QUALITY STANDARDS FOR MENU
ITEMS
10.
STEP 5 :

77. WRITE DESCRIBTION OF MENU ITEMS .

78. PROJECT NAME :
MENU PLANNING .

79. CONTAINTS :
A} WHAT IS MENU PLANNING . { PG 1 -4 }
# COMMON TYPES OF MENU { PG 5 -7 }
# STEPS IN MENU PLANNING { PG 8 -10 }
B} MENU PLANNING TERMS . { PG 11 }
C} MENU PLANNING TOOLS . { PG 12 }
D} MEAL PLAN . { PG 13 }
E} THE MENU PLANNER . { PG 13 – 15 }
F} FACTORS TO BE CONSIDER WHILE

80. PLANNING MENU .
1} ORGANISATIONAL FACTORS . { PG 16 }
* TARGET MARKET NEEDS. { PG 16 }
* COST & BUDGET .{ PG 17 – 18 }
* STORAGE ROOM. { PG 18 }
* HIRING & TRAINING STAFF. { PG 19 }
* OPERATIONAL TYPE & CONCEPT . { PG 19 –20
}
* CHEF S EXPERTISE . { PG 20 }
* EYES ON WHAT YOUR COMPITITORS ARE
DOING . { PG 20 – 21 }
* OWNERS LIKES & DISLIKES . { PG 21 – 22 }
* PRICE MENU ITEMS . { PG 22 – 23 }
* MARKETING A HEALTHY MENU .{ PG 24-
25}

81. * INDICATING HEALTHY MENU ITEMS .{PG
25-26 }
* SMALL PORTIONS BIG BENEFITS .{ PG 26 –
27 }
* MARKETING STRATERGY .{ PG 27 – 28 }
* IN HOUSE SALES TECHNIQUES .{PG 28-29}
* SEAT TURN OVERS . { PG 29 – 30 }
2} FOOD CHARACTERISTICS &
COMBINATIONS . { PG 30 – 31 }
 APPREANCE & TEXTURE .{ PG 32 }
 TASTE COMBINATION { PG 32 }
 TEMPERATURE . { PG 33 }
 COOKING METHODS. { PG 33 }

82. 3 } PATRONS PREFERENCES : { PG 34 }
# OUR PATRONS . { PG 34 }
# WHO THEY ARE . { PG 25 }
# WHY THEY EAT OUT . { PG 35 }
# WHEN THEY EAT OUT. { PG 36 }
RESEARCH DONE { PG 37 – 73 }
G } CONCLUSION . { PG 74 – 77 }