The document discusses factors to consider when planning menus for food service operations. It emphasizes that the menu dictates many aspects of how the operation is organized and managed. Key factors to consider include satisfying guest expectations, achieving marketing and quality objectives, being cost-effective, and addressing various constraints related to facilities, labor, ingredients, and costs. Properly planning menus is important for controlling costs and operations.
The document discusses the importance of menu planning and design in achieving marketing, quality, cost, and operational objectives. It outlines factors to consider when planning a menu such as guest expectations, marketing goals, quality standards, costs, accuracy, facility constraints, labor, ingredients, and seasonal items. Effective menu planning and design helps determine staffing needs, equipment requirements, dining space, purchase specifications, food preparation, cost controls, and the overall service plan.
The document discusses menu planning and its importance in determining various aspects of a food service operation. It outlines key factors to consider when planning a menu, such as satisfying customer preferences and needs, attaining marketing and quality objectives, being cost-effective, and accounting for constraints related to facilities, labor, ingredients and more. The menu influences production activities, control procedures, equipment and staffing needs, and service requirements.
The document discusses menu planning and catering policy for food service operations. It emphasizes that menu planning is a critical activity that defines key aspects of the establishment. Effective menu planning requires thorough market research, consideration of factors like target market segments, price points, and quality standards. The menu planning process involves developing a pool of menu ideas, selecting items based on various criteria, conducting food trials, and ensuring the menu has aesthetic, nutritional and price balance to appeal to customers.
This document discusses various techniques for menu merchandising, including menu design, pricing, and engineering. It covers topics such as using floor stands, tent cards, and posters to promote the menu; designing the menu to match the facility's style; using images and descriptive text; and categorizing menu items based on popularity and profitability to determine pricing and placement on the menu. The objective of menu engineering is to analyze each item's demand, contribution to profits, and role in the overall menu mix.
The document discusses menu planning from the customer's perspective and the purpose and role of menus in foodservice operations. It outlines different types of menus, including à la carte, table d'hôte, and prix fixe menus. It also discusses using the menu as a marketing and selling tool by highlighting special items and arranging items to influence customer purchases. Common mistakes on menus and factors to consider in menu planning are also mentioned.
The document discusses various aspects of menu planning for restaurants. It covers topics such as the importance of the menu, factors to consider like capabilities, equipment, ingredients, pricing, nutrition, and types of menus. It emphasizes that the menu is central to the restaurant concept and customer experience. Careful planning is needed to select appropriate items and prices based on the target market, kitchen space, and other considerations.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
The document discusses various aspects of menu design and development. It begins by explaining the importance of the menu in dictating how a food service operation is organized and managed. It then covers ways to categorize menus, including by menu schedules, types of meals, and pricing styles. The document also discusses menu planning, balancing, design, development, formats, cover, layout, and copy. It provides details on each of these aspects and emphasizes that an effective menu is key to communicating the operation's image and influencing many operational aspects.
The document discusses the importance of menu planning and design in achieving marketing, quality, cost, and operational objectives. It outlines factors to consider when planning a menu such as guest expectations, marketing goals, quality standards, costs, accuracy, facility constraints, labor, ingredients, and seasonal items. Effective menu planning and design helps determine staffing needs, equipment requirements, dining space, purchase specifications, food preparation, cost controls, and the overall service plan.
The document discusses menu planning and its importance in determining various aspects of a food service operation. It outlines key factors to consider when planning a menu, such as satisfying customer preferences and needs, attaining marketing and quality objectives, being cost-effective, and accounting for constraints related to facilities, labor, ingredients and more. The menu influences production activities, control procedures, equipment and staffing needs, and service requirements.
The document discusses menu planning and catering policy for food service operations. It emphasizes that menu planning is a critical activity that defines key aspects of the establishment. Effective menu planning requires thorough market research, consideration of factors like target market segments, price points, and quality standards. The menu planning process involves developing a pool of menu ideas, selecting items based on various criteria, conducting food trials, and ensuring the menu has aesthetic, nutritional and price balance to appeal to customers.
This document discusses various techniques for menu merchandising, including menu design, pricing, and engineering. It covers topics such as using floor stands, tent cards, and posters to promote the menu; designing the menu to match the facility's style; using images and descriptive text; and categorizing menu items based on popularity and profitability to determine pricing and placement on the menu. The objective of menu engineering is to analyze each item's demand, contribution to profits, and role in the overall menu mix.
The document discusses menu planning from the customer's perspective and the purpose and role of menus in foodservice operations. It outlines different types of menus, including à la carte, table d'hôte, and prix fixe menus. It also discusses using the menu as a marketing and selling tool by highlighting special items and arranging items to influence customer purchases. Common mistakes on menus and factors to consider in menu planning are also mentioned.
The document discusses various aspects of menu planning for restaurants. It covers topics such as the importance of the menu, factors to consider like capabilities, equipment, ingredients, pricing, nutrition, and types of menus. It emphasizes that the menu is central to the restaurant concept and customer experience. Careful planning is needed to select appropriate items and prices based on the target market, kitchen space, and other considerations.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
The document discusses various aspects of menu design and development. It begins by explaining the importance of the menu in dictating how a food service operation is organized and managed. It then covers ways to categorize menus, including by menu schedules, types of meals, and pricing styles. The document also discusses menu planning, balancing, design, development, formats, cover, layout, and copy. It provides details on each of these aspects and emphasizes that an effective menu is key to communicating the operation's image and influencing many operational aspects.
This document defines a menu and discusses its importance and evolution. It begins by defining a menu as a list of available foods offered by a food service operation. It then discusses the significance of menus, noting that they dictate how an operation is organized and allow customers and managers to understand options. The document also discusses how menus impact production employees, equipment needs, and space requirements. It outlines different ways to categorize menus, including schedules, types, and pricing styles. Finally, it discusses how menus have evolved from handwritten paper menus to modern digital options like touchscreen tables.
This job posting is for a Recipe Developer position at a healthy meal delivery company. The responsibilities include designing healthy individual meals and managing the menu, sourcing ingredients with operations, and assisting with food preparation, styling and marketing. The ideal candidate will have experience with menu design and management, passion for food and culinary arts, strong organizational and communication skills, and a bachelor's degree in a relevant field such as food science or nutrition.
The document discusses menu planning for Asian dishes. It defines what a menu is and explains that menu planning is the process of deciding what foods to serve for meals and includes choosing foods that control food costs. It then discusses different types of menus like fixed menus, cycle menus, and du jour menus. The rest of the document outlines the various components of a menu, factors to consider like season and balance, and the menu planning process.
Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.
The document provides an overview of menu development strategies and food trends from a culinary perspective. It discusses conducting consumer insights, rising ingredient costs, and strategies for capturing customer interest through menu engineering and concepting. Key food trends highlighted include health and wellness, customization, small plates, bold flavors, locally-sourced ingredients, and fruit-forward dishes. The document also summarizes research on what drives food pleasure and strategies for making menu items more irresistible through balanced flavors, textures, and the use of umami-rich ingredients.
This document discusses menu planning and basic marketing concepts. It begins by defining what a menu is and explaining the importance of menu planning, which involves researching customer needs. It then describes different types of menus and factors to consider in menu planning like nutrition, availability, and occasions. The document also covers preparing a production time plan for a menu. Finally, it discusses the 4 P's of marketing - product, price, promotion, and place - and explains market segmentation based on geographic, demographic, psychographic, and behavioral factors. The goal of marketing and menu planning is to satisfy customer needs.
This document provides an overview of training for hotel food and beverage service employees. It discusses the key attributes, attitudes, and etiquettes expected of food and beverage staff, including product knowledge, local knowledge, personality, attitude towards customers, memory, honesty, punctuality, sales ability, and team contribution. It also covers preparing the food and beverage outlet, identifying individual responsibilities, understanding upcoming sessions, checking and cleaning areas, processing reservations, different styles of service, setting and dressing tables, final checks, reporting problems, and welcoming, seating, and taking orders from guests.
The document provides instructions for students to plan a menu for a birthday party with 218 guests themed around the Titanic. It lists the key steps as: 1) plan a menu for the party based on the provided information and discuss how you came up with the menu; 2) decide on the style of table service; and 3) present your menu plan and whether you think the client will be pleased, and why or why not. It also lists various factors to consider in menu planning like guest preferences, cuisine options, and operational limitations.
The document provides instructions for students to plan a menu for a birthday party with 218 guests themed around the Titanic. It lists the key steps as: 1) plan a menu for the party based on the provided information and discuss how you came up with the menu; 2) decide on the style of table service; and 3) present your menu plan and whether you think the client will be pleased, and why or why not. It also lists various factors to consider in menu planning like guest preferences, cuisine options, and operational limitations.
The document outlines the strategic plan and best practices for Healthy Plus. It discusses strategic goals around traditional and modern cooking to make employees, customers, and shareholders happy. It details strategic actions around updating processes, improving quality, developing employee capabilities, and generating revenue. Finally, it covers best practices for pre-preparation of the work space, preparing a floor plan, equipping the space, and completing final inspections before service.
This job posting is for a Recipe Developer position at a healthy meal delivery company. The responsibilities include designing healthy individual meals and managing the menu, sourcing ingredients with operations, and assisting with food preparation, styling and marketing. The ideal candidate will have experience with menu design and management, passion for food and culinary arts, excellent organizational and communication skills, and a bachelor's degree in a relevant field such as food science or nutrition.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
This document discusses important considerations for menu planning in food and beverage operations. It outlines that menu planning is a key managerial activity involving a team that analyzes competition in the area, customer needs and preferences, operational aspects like available equipment and staff skills, nutritional balance, and compliance with government regulations. The team must design a menu that offers variety in flavors, textures and cooking methods while considering food costs and preparation times for each dish.
Unit 3 - Factors to Consider in Menu Planning.pptxHannaViBPolido
The document discusses factors to consider in menu planning. It begins by defining the menu and its importance as the focal point of a food service operation. It then discusses various types of menus including cyclical menus, pre-planned/designed menus, structured menus, and provides examples of factors to consider for breakfast, lunch/dinner, tea, and light buffet menus. The overall document provides guidance on menu planning principles and different types of menus to suit various meal occasions and food service operations.
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.
This document discusses food service, menu planning, and managing food products for events. It outlines different types of food service including plate/American service, buffet service, and silver service. It also covers factors to consider when managing food products such as food storage standards, proper internal storage conditions involving temperature and storage containers/shelving, and optimum temperature ranges for storing different foods. The document provides guidance on menu planning including objectives, constraints related to facility layout/design, ingredients, quality levels and costs. It outlines basic rules for menu planning such as knowing guests' preferences, prices, ages and knowing the operation's theme, equipment, personnel, quality standards and budget.
This document outlines a business plan for "Earthos", a proposed premium vegetarian restaurant. The summary includes:
- Earthos will be a theme-based, upscale concept focused on providing authentic vegetarian and vegan delicacies from around the world.
- Keys to success will include authenticity, innovation in vegetarian cuisine, combining world cuisines, using healthy ingredients, and attracting renowned chefs.
- The objectives are to become a top global vegetarian restaurant known for authentic flavors and achieve cash flow self-sufficiency within a year.
This document discusses menus used in food service establishments. It describes the main types of menus including table d'hôte, à la carte, plat du jour, and cyclic menus. It outlines the key characteristics and order of each type. The document also details the standard sequence of French classical courses in an à la carte menu as well as categories in an Indian à la carte menu. Finally, it emphasizes that understanding menus is essential for managerial and operational decisions in food service.
The document discusses menu planning principles for restaurants and food service establishments. It covers the origin and objectives of menus, different types of menus including fixed and cycle menus, influences on menu planning like price, trends and target customers, and guidelines for writing accurate and appealing menu descriptions. Planning menus properly is important to meet nutrition needs, control costs, simplify operations, and meet customer expectations.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
This document defines a menu and discusses its importance and evolution. It begins by defining a menu as a list of available foods offered by a food service operation. It then discusses the significance of menus, noting that they dictate how an operation is organized and allow customers and managers to understand options. The document also discusses how menus impact production employees, equipment needs, and space requirements. It outlines different ways to categorize menus, including schedules, types, and pricing styles. Finally, it discusses how menus have evolved from handwritten paper menus to modern digital options like touchscreen tables.
This job posting is for a Recipe Developer position at a healthy meal delivery company. The responsibilities include designing healthy individual meals and managing the menu, sourcing ingredients with operations, and assisting with food preparation, styling and marketing. The ideal candidate will have experience with menu design and management, passion for food and culinary arts, strong organizational and communication skills, and a bachelor's degree in a relevant field such as food science or nutrition.
The document discusses menu planning for Asian dishes. It defines what a menu is and explains that menu planning is the process of deciding what foods to serve for meals and includes choosing foods that control food costs. It then discusses different types of menus like fixed menus, cycle menus, and du jour menus. The rest of the document outlines the various components of a menu, factors to consider like season and balance, and the menu planning process.
Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.
The document provides an overview of menu development strategies and food trends from a culinary perspective. It discusses conducting consumer insights, rising ingredient costs, and strategies for capturing customer interest through menu engineering and concepting. Key food trends highlighted include health and wellness, customization, small plates, bold flavors, locally-sourced ingredients, and fruit-forward dishes. The document also summarizes research on what drives food pleasure and strategies for making menu items more irresistible through balanced flavors, textures, and the use of umami-rich ingredients.
This document discusses menu planning and basic marketing concepts. It begins by defining what a menu is and explaining the importance of menu planning, which involves researching customer needs. It then describes different types of menus and factors to consider in menu planning like nutrition, availability, and occasions. The document also covers preparing a production time plan for a menu. Finally, it discusses the 4 P's of marketing - product, price, promotion, and place - and explains market segmentation based on geographic, demographic, psychographic, and behavioral factors. The goal of marketing and menu planning is to satisfy customer needs.
This document provides an overview of training for hotel food and beverage service employees. It discusses the key attributes, attitudes, and etiquettes expected of food and beverage staff, including product knowledge, local knowledge, personality, attitude towards customers, memory, honesty, punctuality, sales ability, and team contribution. It also covers preparing the food and beverage outlet, identifying individual responsibilities, understanding upcoming sessions, checking and cleaning areas, processing reservations, different styles of service, setting and dressing tables, final checks, reporting problems, and welcoming, seating, and taking orders from guests.
The document provides instructions for students to plan a menu for a birthday party with 218 guests themed around the Titanic. It lists the key steps as: 1) plan a menu for the party based on the provided information and discuss how you came up with the menu; 2) decide on the style of table service; and 3) present your menu plan and whether you think the client will be pleased, and why or why not. It also lists various factors to consider in menu planning like guest preferences, cuisine options, and operational limitations.
The document provides instructions for students to plan a menu for a birthday party with 218 guests themed around the Titanic. It lists the key steps as: 1) plan a menu for the party based on the provided information and discuss how you came up with the menu; 2) decide on the style of table service; and 3) present your menu plan and whether you think the client will be pleased, and why or why not. It also lists various factors to consider in menu planning like guest preferences, cuisine options, and operational limitations.
The document outlines the strategic plan and best practices for Healthy Plus. It discusses strategic goals around traditional and modern cooking to make employees, customers, and shareholders happy. It details strategic actions around updating processes, improving quality, developing employee capabilities, and generating revenue. Finally, it covers best practices for pre-preparation of the work space, preparing a floor plan, equipping the space, and completing final inspections before service.
This job posting is for a Recipe Developer position at a healthy meal delivery company. The responsibilities include designing healthy individual meals and managing the menu, sourcing ingredients with operations, and assisting with food preparation, styling and marketing. The ideal candidate will have experience with menu design and management, passion for food and culinary arts, excellent organizational and communication skills, and a bachelor's degree in a relevant field such as food science or nutrition.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
This document discusses important considerations for menu planning in food and beverage operations. It outlines that menu planning is a key managerial activity involving a team that analyzes competition in the area, customer needs and preferences, operational aspects like available equipment and staff skills, nutritional balance, and compliance with government regulations. The team must design a menu that offers variety in flavors, textures and cooking methods while considering food costs and preparation times for each dish.
Unit 3 - Factors to Consider in Menu Planning.pptxHannaViBPolido
The document discusses factors to consider in menu planning. It begins by defining the menu and its importance as the focal point of a food service operation. It then discusses various types of menus including cyclical menus, pre-planned/designed menus, structured menus, and provides examples of factors to consider for breakfast, lunch/dinner, tea, and light buffet menus. The overall document provides guidance on menu planning principles and different types of menus to suit various meal occasions and food service operations.
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.
This document discusses food service, menu planning, and managing food products for events. It outlines different types of food service including plate/American service, buffet service, and silver service. It also covers factors to consider when managing food products such as food storage standards, proper internal storage conditions involving temperature and storage containers/shelving, and optimum temperature ranges for storing different foods. The document provides guidance on menu planning including objectives, constraints related to facility layout/design, ingredients, quality levels and costs. It outlines basic rules for menu planning such as knowing guests' preferences, prices, ages and knowing the operation's theme, equipment, personnel, quality standards and budget.
This document outlines a business plan for "Earthos", a proposed premium vegetarian restaurant. The summary includes:
- Earthos will be a theme-based, upscale concept focused on providing authentic vegetarian and vegan delicacies from around the world.
- Keys to success will include authenticity, innovation in vegetarian cuisine, combining world cuisines, using healthy ingredients, and attracting renowned chefs.
- The objectives are to become a top global vegetarian restaurant known for authentic flavors and achieve cash flow self-sufficiency within a year.
This document discusses menus used in food service establishments. It describes the main types of menus including table d'hôte, à la carte, plat du jour, and cyclic menus. It outlines the key characteristics and order of each type. The document also details the standard sequence of French classical courses in an à la carte menu as well as categories in an Indian à la carte menu. Finally, it emphasizes that understanding menus is essential for managerial and operational decisions in food service.
The document discusses menu planning principles for restaurants and food service establishments. It covers the origin and objectives of menus, different types of menus including fixed and cycle menus, influences on menu planning like price, trends and target customers, and guidelines for writing accurate and appealing menu descriptions. Planning menus properly is important to meet nutrition needs, control costs, simplify operations, and meet customer expectations.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
Garments ERP Software in Bangladesh _ Pridesys IT Ltd.pdfPridesys IT Ltd.
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planning, procurement of raw materials, production management, inventory management, import-export process, order
reconciliation process etc. It’s also integrated with other modules of Pridesys ERP including finance, accounts, HR, supply-chain etc.
With this automated solution you can easily track your business activities and entire operations of your garments manufacturing
proces
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2. 2
Rationale
Everything starts with the 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.
3. 3
Objectives
To explain the importance of a menu
To explain the basic rules of menu planning
To identify factors to be considered when
planning a menu
To identify constraints in menu planning
To plan and write a menu
4. 4
Must Satisfy Guest Expectations
Reflect your guests’ tastes
Reflect your guests’ food preferences
Ascertain your guests’ needs
5. 5
Must attain Marketing Objectives
Locations
Times
Prices
Quality
Specific food items
6. 6
Must help to achieve
Quality Objectives
Quality standards:
flavor, texture, color, shape, flair,
consistency, palatability, visual appeal,
aromatic apparel, temperature
Nutritional concerns:
low-fat, high-fiber diets, vegetarian
7. 7
Must be Cost-Effective
Commercial
financial restraints
profit objectives
Institutional
minimizing costs
operational budget
8. 8
Must be Accurate
Truth-in-menu laws exist in some localities,
cannot mislabel a product
“butter” must use butter not margarine
“fresh” must be fresh, not fresh frozen
“homemade” not purchased “ready-to-heat”
“USDA Choice” actually “USDA Good”
12. 12
Ingredients
Standard recipe
Availability of the
ingredients required
during the life span of
the menu
Seasonal ingredients
Cost
Miscellaneous cost
(flight charges, storage)
16. 16
The Menu Helps to Determine
Staff Needs
Variety and complexity increases, number of
personnel increases
Production staff
Service staff
Back-of-house staff
17. 17
The Menu Dictates Production
and Service Equipment Needs
Tableside service
carving utensils, trolleys,
gueridon, salad bowls,
suzette pans, souffle dishes,
soup tureens, large wooden
salad bowl, rechaud, Voiture
(heated cart for serving
roasts) and ......
18. 18
The Menu Dictates Dining Space
A take-out sandwich or pizza operation would require no
dining space and the amount of square feet required per
person would be minimal.
On the other hand, if a restaurant offers a huge salad buffet,
dessert selection or an after-dinner trolley, wide aisles would
be needed to allow guests ease of movement and moving of
equipment.
19. 19
Purchase Specifications May
Be Dictated By The Menu
If the menu offers such items as USDA Choice New
York strip steaks, quarter-pound lean beef burgers,
grade AA eggs, freshly squeezed Florida orange
juice, or vine-ripened tomatoes, back -of-house
procedures will not only include receiving, storing,
issuing, and producing the menu items but also
purchasing the specific products described. (When
such factors as grade and portion size are not
dictated by the menu, managers and chefs must
determine purchase specifications and related
quality factors.)
20. 20
How and When Items
Must Be Prepared
To stimulate guest interest, the menu planner may
offer a dish prepared in a variety of ways:
Cooking methods
Poached, broiled, batter-dipped, deep fried
The finished product must be prepared using the
method indicated on the menu
Small quantities cooking (a la carte)
Batch cooking
21. 21
The Menu is a Factor in the Development
of Cost Control Procedures
As the menu requires more expensive food
items and more extensive labor or capital
(equipment) needs, the property’s overall
expenses and the procedures to control them
will reflect these increased cost.
22. 22
The Menu and the Service Plan
Type and size of dinnerware
Types of flatware
Garnishes (place be service or production staff)
Timing requirement for ordering
Additional dining service supplies to serve the item
Special serving produces
Special information (doneness of the steaks, over
easy or sunny side eggs, etc.)
23. 23
Menu Design
First impression is always important, the entire
menu should complement the operation
- Theme
- Interior Decor
- Design (Merchandising)
- Creativity
- Material
- Color
- Space
24. 24
Menu Design
- Type style and/or lettering
- Names of food items
- Description
- Popular items are at the top of a list
- Clip-ons, inserts (daily specials)
- Operations address
- Beverage service notice
- Separate menus for each meal period
- Separate menu for host/hostess and guests
25. 25
Menu Styles
A table d'hôte (a complete meal for one price)
A la Carte (items are listed and priced separately)
Combination (combination of the table d'hôte and a
la carte pricing styles)
Fixed menus: a single menus for several months
Cycle menus: designed to provide variety for guests
who eat at an operation frequently - or even daily
26. 26
Types Of Menus
Breakfast
(offers fruits, juices, eggs, cereals, pancakes,
waffles, and breakfast meats)
Lunch
(features sandwiches, soups, salads, specials;
usually lighter than dinner menu items)
Dinner
(more elaborate, steaks, roasts, chicken, sea food
and pasta; wines, cocktails, etc..)
27. 27
Types Of Menus - Specialty
Children’s
Senior citizens’
Alcoholic beverage
Dessert
Room service
Take-out
Banquet
California (breakfast, lunch and dinner menu items on one
menu)
Ethnic
28. 28
Basic Rules Of Menu Planning
Know your guest
- Food preference
- Price
- Age
Know your operation
- Theme or cuisine
- Equipment
- Personnel
- Quality standards
- Budget
30. 30
Common Sources
For Menu Item Recipes
Old menus
Books
Trade magazines
Cookbooks for the
home market
31. 31
Menu Balance
Business balance
- balance between food cost, menu prices,
popularity of items, financial and marketing
considerations
Aesthetic balance
- colors, textures, flavors of food
Nutritional balance
32. 32
Elements Of Menu Copy
Headings
- Appetizers
- Soups
- Entrees
Sub-heading
- Under entree:
Steak, seafood, today’s specials
33. 33
Elements Of Menu Copy
Descriptive copy (describe the menu items)
- should be believable and made in
short, easy-to-read sentences
- no description is needed for self-
explanatory item. i.e. Low Fat Milk
34. 34
Truth-in-menu
Grading (foods are graded by size, quality, in line
with official standards)
“Freshness” (cannot be canned, frozen or fresh-
frozen)
Geographical origin (cannot make false claims
about the origin of a product)
Preparation (if the menu says baked, it cannot be
fried instead)
Dietary or nutrition claims (supportable by
scientific data)
35. 35
Supplemental Merchandising
Copy
Includes information such as:
Address
Telephone number
Days and hours of operation
Meals served
Reservations and payment policies
History of the restaurant
A statement about management’s commitment to
guest service
36. 36
Menu Layout
Sequence:
Appetizers, soups, entrees, desserts
Depends on the operation (side orders, salads,
sandwiches, beverages)
Depends on popularity and profitability
Placement:
artworks; space; boxes; clip-on; etc.
39. 39
Common Menu-design
Mistakes
Menu is too small
Type is too small
No descriptive copy
Every item treated the same
Some of the operations’ food and beverages are not
listed
Clip-on problems
Basic information about the property and its
policies are not included
Blank pages
41. 41
Menu Evaluation:
Questions Most Often Asked
Is the menu attractive?
Do the colors and other design elements match the
operation’s theme and decor?
Are menu items laid out in an attractive and logical
way?
Is there too much descriptive copy? Not enough? Is
the copy easy to understand?
Is attention called to the items managers most want
to sell, through placement, color, description, type
size, etc.?
42. 42
Menu Evaluation:
Questions Most Often Asked
Have guests complained about the menu?
Have guests said good things about the menu?
How does the menu compare with the menus of
competitors?
Has the average guest check remained steady or
increased?
Is there enough variety in menu items?
Are menu items priced correctly?
Are you selling the right mix of high-profit and
low-profit items?
43. 43
Menu Evaluation:
Questions Most Often Asked
Is the typeface easy to read and
appropriate to the restaurant’s
theme and decor?
Is the paper attractive and stain-
resistant?
Have the menus been easy to
maintain so that guests always
receive a clean, attractive menu?
44. 44
Menu Pricing
SUBJECTIVE PRICING:
The reasonable price method: from the guest’s
perspective - what charge is fair and equitable
The highest price method: sets the highest price that
the manager thinks guests are willing to pay
The loss lender price method: an unusually low
price is set for an item to attract guests
The intuitive price method: takes a wild guest,
trail-and-error
45. 45
Menu Pricing
DESIRED FOOD COST PERCENTAGE PRICING
METHOD:
manager determines a reasonable food cost percent
then divides a menu item’s standard food cost by its
reasonable food cost percent
Selling price = $1.50 (item’s standard food cost) = $4.55
0.33 (desired food cost percent)
47. 47
Menu Pricing
COMPETITION AND PRICING:
Know competitor’s menus, selling prices, and
guest preferences
Lower your prices
Raise your prices
Elasticity of demand:
Elastic: price change creates a larger % in the
quantity demanded (prices-sensitive)
Inelastic: the % change in quantity demanded is
less than the % change in price
48. 48
The Menu:The Foundation For Control
GUEST SATISFACTION
SERVING
HOLDING
COOKING
PREPARING
ISSUING
STORING
RECEIVING
PURCHASING
MENU PLANNING
PRODUCTION ACTIVITIES
BASIC OPERATING ACTIVITIES:
CONTROL POINTS
49. 49
The Menu Influences
Product Control Procedures
every item on the menu represents a product to be controlled
Cost Control Procedures
careful cost control procedures must be followed,
particularly when expensive products and labor-intensive
service styles are used
Production Requirement
product quality, staff productivity and skills, timing and
scheduling, and other back-of-the-house functions are all
dictated by the menu
50. 50
The Menu Influences
Equipment Needs
equipment must be available to prepare products required by
the menu
Sanitation Management
management must consider menu items in light of possible
sanitation hazards
Layout and Space Requirements
the physical space within which food production and service
take place - must be adequate for purchasing, receiving,
storing, issuing, producing, and serving every item on the
menu
51. 51
The Menu Influences
Staffing Needs
as menu becomes more complex, greater demands may be
placed upon the staff
Service Requirements
the menu affects the skill levels required for service
personnel, along with equipment, inventory, and facilities
needed in the front of the house
Sales Income Control Procedures
elaborate menus require more stringent controls than simple
menus
52. 52
Menu Planning
is also.. A Tool for:
Sales
lists the items an operation is offering for sale
Advertising
communicates a property’s food and beverage marketing
plans
Merchandising
target market expectations - products, service, ambience
(theme and atmosphere), perceived value
Marketing Tool
strive to meet or exceed the expectations of its target market
53. 53
Nutritional Content
Priority Concerns of menu Planner
Wants and needs
Concept of Value
Item Price
Object of Property Visit
Socio-Economic Factors
Demographic Concerns
Ethnic Factors
Religious Factors
Guest
Quality of Item
Cost
Availability
Peak Volume Production
and Operating Concerns
Sanitation Concerns
Layout Concerns
Equipment Concerns
Flavour
Consistency
Texture/Form/Shape
Visual Appeal
Aromatic Appeal
Temperature
Priority Concerns Of
The Menu Planner
54. 54
Menu Planning Strategies
Rationalization
its objective is simplification for the sake of
operational efficiency
i.e., cross-utilization menu items use the same raw
ingredients
- Menu when carefully plan can be a streamlining of
the purchasing, receiving, storing, issuing,
production, and serving control points.
- High-quality convenience foods make it easier to
offer new items without having to buy additional
raw ingredients
55. 55
Factors That Influence Menu
Planning Strategies
Needs and wants of target markets
Several items from same ingredients
Storage requirements
Personnel skill levels
Product availability / seasonality
Quality and price stability
Sanitation procedures
56. 56
External Factors
That Influence Menu Changes
Consumer Demands
decide which potential markets wants to attract
Economic Conditions
cost of ingredients, potential profitability of new menu items
Competition
many not want to serve next door’s best
Supply Levels
seasonal items, price to the quality and quantity
Industry Trends
industry’s response to new demands
57. 57
Internal Factors
That Influence Menu Changes
Facility Meal Patterns
existing meal periods - breakfast, lunch and dinner
Concept and Theme
the image may rule out certain foods that do not
blend with its theme and decor
Operational System
costs for new equipment to the successful
production and service of new menu items
58. 58
Pricing Approaches
Subjective Price Methods
intuition and knowing your guests (failed to relate
profit and costs)
The Reasonable Price Methods
presumes value to the guest (what charge is fair and
equitable)
The Highest Price Method
sets the highest price the guests are willing to pay
59. 59
Pricing Approaches
The Loss Leader Method
an unusually low price is set for an item (or items)
to bring guests in
The Intuitive Price Method
wild guess about the selling price
(pricing methods based on assumptions, hunches
and guesses)
60. 60
Pricing Approaches
Simple Mark-up Pricing Methods
designed to cover all costs and to yield the desired
profit.
Three Steps:
1. Determine the ingredients’ costs
2. Determine the multiplier
3. Establish a base selling price
62. 62
Base Selling Price
If ingredient cost is $3.32
Base Selling Price = Ingredient Cost x Multiplier
$8.30 = $3.32 x 2.5
A base selling price in not necessarily the final selling price
65. 65
Determining the Price Multiplier
Based upon:
experience or “rule of thumb”
contribution margin
impact of sales mix
does not reflect higher or lower labor cost
assume food cost associated with producing menu
item are know
66. 66
Contribution Margin
Pricing Method
Contribution Margin refers to the amount left after a menu
item’s food cost is subtracted from its selling price.
Two steps in setting base selling price:
1. Determine the average contribution margin required
per guest
Non-Food + Required Profit = Ave. Contribution Margin Required/guest
No. of Expected guests
$295,000 + $24,000 = $3.75
85,000
67. 67
Contribution Margin
Pricing Method
2. Determine the base selling price for a menu item
Base selling price = average contribution margin + Standard food cost
$7.35 = $3.75 + $3.60
68. 68
Ratio Pricing Method
The ratio pricing method determines the relationship between
food costs and all non-food costs plus profit requirements
and uses this ratio to develop base selling price for menu
items.
Three steps
1. Determine the ration of food costs to all other cost plus
profit requirements
All non-food costs + Required profit = Ratio
Food costs
$160,000 + $21,000 = 1.34
$135,000
69. 69
Ratio Pricing Method
2. Calculate the amount of non-food cost and profit
required for a menu item
Non-food cost and profit required = Standard food cost x ratio
$5.03 = $3.75 x 1.34
3. Determine the base selling price for the menu item
Base Selling Price = Non-food cost and profit required + Standard food cost
$8.78 = $5.03 + $3.75
70. 70
Simple Prime Costs Method
The term prime cost refers to the most significant costs in a food
service operation: food, beverage and labor.
A simple prime costs pricing method involves assessing the labor
costs for the food service operation and factoring these costs
into the pricing equation.
Three steps:
1. Determine the labor costs per guest
Labour Cost per guest = Labour costs / No. of expected guests
$2.80 = $210,000 / 75,000
71. 71
Simple Prime Costs Method
2. Determine the prime costs per guest
Prime Cost per guest = Labour cost per guest + menu item’s food cost
$6.55 = $2.80 + $3.75
3. Determine base selling price
Base Selling Price = Prime costs Per guest
Desired Prime Costs%
$10.56 = $6.55 / 0.62
72. 72
Specific Prime Cost Method
Specific Prime Cost Method - develops mark-ups for menu
items so that the base selling prices for the items cover
their fair share of labor costs.
Divide the menu items into 2 categories:
(A) extensive preparation
(B) non extensive preparation
clean up, and other non-preparation activities
73. 73
Specific Prime Cost Method
Allocates appropriate % of total food costs and labor costs to
each category
(A) 60% of the total food cost
(B) 40% of the total food cost
(A) & (B) 55% of all labor costs
45% of all labor costs is incurred for service,
74. 74
Specific Prime Cost Method -
Calculations
(1) (2) (3) (4)
Food Cost35% 60% of 35% = 21% 40% of 35% = 14%
Labour Cost 30% 55% of 30% = 17% 40% of 13% = 5%
All Other Cost 20% 60% of 13% = 8% 40% of 20% = 8%
Profit 15% 60% of 15% = 9% 40% of 15% = 6%
Total 100% 67% 33%
Mark-Up 100% =2.9% 67% = 3.2 33% = 2.4
Multiplier 35% 21% 14%
Operating Category A Category B
Budget Item Budget % (extensive preparation) (Non-extensive
Preparation)
Items Items
75. 75
Important Pricing Considerations
The Concept of Value (price relative to quality)
The Basic Law of Supply and Demand
Volume Concerns Must be Considered
Price Charged by the Competition for a similar Product
76. 76
Evaluating The Menu:
Menu Engineering
Basic Menu Engineering Process:
Stars - items that are popular profitable
Plowhorses - items that are not profitable but popular
Puzzles - items that are profitable but no popular
Dogs - items that are neither profitable nor popular
77. 77
Defining Profitability
Contribution Margin
a “high” contribution margin for an individual
menu item would be one that is equal to or greater
than the average contribution margin
Average Contribution Margin = Total Contribution Margin
Total Number of Item Sold
78. 78
Defining Popularity
Popular Index bases upon the notion of “expected popularity”
For example:
4 items on a menu and each is assumed to be equally popular,
the sales of each would be expected to be 25%
100% ÷ 4 = 25%
Menu engineering assumes that an item is popular if its sales
equal 70% of what is expected..
For example:
a food item is considered popular if its sales is:
25% x 70% = 17.5% of total sales
79. 79
Menu Engineering Worksheet
Menu Engineering Worksheet
Date: 6/10/00 _________________
Restaurant: ____________________________ Meal Period: Dinner
(A)
Menu
Item
Name
(B)
Number
Sold
(MM)
(C)
Menu
Mix
%
(D)
Item
Food
Cost
(E)
Item
Selling
Price
(F)
Item
CM
(E - D)
(G)
Menu
Costs
(D x B)
(H)
Menu
Revenues
(E x B)
(L)
Menu
CM
(H - G)
(P)
CM
Category
(R)
MM%
Category
(S)
Menu
Item
Classific-
ation
Chicken
Dinner 420 42% $2.21 $4.95 $2.74 $928.20 $2079.00 $1150.80 Low High
Plow-
horse
NY Strip
Steak 360 36% 4.50 8.50 4.00 1,620.00 3,060.00 1,440.00 High High Star
Lobster
Tail 150 15% 4.95 9.50 4.55 742.50 1,425.00 682.50 High Low Puzzle
Tenderloin
Tips 70 7% 4.00 6.45 2.45 280.00 451.50 171.50 Low Low Dog
Column
Totals
N
1,000
l
$3570.70
J
$7015.50
M
$3444.80
K = l / J O = M / N Q = (100%/items) (70%)
Additional Computations: 50.9% $3.44 17.5%
(Box K = Food Cost %; Box O = Average Contribution Margin)
80. 80
Improving The Menu
Managing Plowhorses
Items low in contribution margin, but high in popularity
Increase prices carefully
Test for demand
Relocate the item to a lower profile on the menu
Shift demand to more desirable items
Combine with lower cost products
Assess the direct labor factor
Consider portion reduction
81. 81
Improving The Menu
Managing Puzzles
Items high in contribution margin but low in
popular
Shift demand to these items
Consider a price decrease
Add value to the item
82. 82
Improving The Menu
Managing Stars
Items high in contribution margin and high in
popularity
Maintain rigid specifications
Place in a highly visible location on the menu
Test for selling price inelasticity
Use suggestive selling techniques
83. 83
Improving The Menu
Managing Dogs
Items that are low in contribution margin and low
in popularity:
Candidates for removal from the menu