Professional Documents
Culture Documents
MENU
KNOWLEDGE
By:
Ms. Nina Rochelle V. Ariano
Rationale
2
Objectives
3
Must Satisfy Guest Expectations
4
Must attain Marketing Objectives
• Locations
• Times
• Prices
• Quality
• Specific food items
5
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
6
Must be Cost-Effective
• Commercial
financial constraints
profit objectives
• Institutional
minimizing costs
operational budget
7
Must be Accurate
8
MENU PLANNING
9
Menu Planning Constraints
10
Facility Layout/Design
and Equipment
11
Space
Equipment available
Work flow
Efficiency
Available Labor
12
Number of Employees
Required Skills
Training Programs
Ingredients
Standard recipe
Availability of the
ingredients required
during the life span of
the menu
Seasonal ingredients
Cost
Miscellaneous cost
(flight charges,
storage)
13
Marketing Implications
14
Social needs
Physiological needs
Type of service
(fast food, leisure dining)
Festival
Nutrition
Quality Levels and Costs
15
Guests’ expectation
Employees’ skills and knowledge
Availability of equipment
Specific ingredients
Food costs and selling prices
The Menu and
the Food Service Operation
16
The Menu Helps to Determine Staff Needs
17
Back-of-house staff
The Menu Dictates Production
and Service Equipment Needs
18
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 ......
The Menu Dictates Dining Space
19
Menu category:
Appetizers
Salads
Entrees
Starch items (potatoes, rice, pasta)
Vegetables
Desserts
Beverages
Common Sources
For Menu Item Recipes
Old menus
Books
Trade magazines
Cookbooks for the home
market
27
Menu Balance
28
Business balance
- balance between food cost, menu prices, popularity
of items, financial and marketing considerations
Aesthetic balance
- colors, textures, flavors of food
Nutritional balance
Elements Of Menu Copy
29
Headings
- Appetizers
- Soups
- Entrees
Sub-heading
- Under entree:
Steak, seafood, today’s specials
Elements Of Menu Copy
30
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.
Menu Layout
34
Format:
Menu’s size
General makeup
Typeface:
Printed letters
Font size
Type face
Menu Layout
35
Artwork:
Drawings, photographs, decorative patterns,
borders
Paper:
Texture
Cover:
Color
Texture
Common Menu-design Mistakes
36
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
Menu Pricing
42
HOLDING PURCHASING
COOKING RECEIVING
PREPARING STORING
PRODUCTION ACTIVITIES
ISSUING
43
The Menu Influences
44
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
The Menu Influences
46
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
Menu Planning is also..
A Tool47 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
Priority Concerns Of
The Menu Planner
48
Layout Concerns
Rationalization
simplification for the sake of operational efficiency
cross-utilization : menu items use the same raw
ingredients
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
Factors That Influence Menu Planning
Strategies
50
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
Internal Factors
That Influence Menu Changes
52
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
Important Pricing Considerations
57
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..)
Types Of Menus - Specialty
69
Children’s
Senior citizens’
Alcoholic beverage
Dessert
Room service
Take-out
Banquet
California (breakfast, lunch and dinner menu items on
one menu)
Ethnic
General Types Of Menu
1. Ala carte
2. Table d'hôte
3. Carte Du Jour
4. Riders and flyers
5. Children’s Menu
6. Wine and Beverage List/ Menu
7. Table Tent Menu
Ala Carte
With a separate
price for each
item on the menu
A la carte means
a menu having
individual dishes
listed with
separate prices
Table d'hôte
A menu consisting of a
set number of courses
at a fixed price;
There is usually some
choice of dishes within
each course; a set
menu as opposed to à
la carte
a menu offering a
complete meal with
limited choices at a
fixed price
Carte Du Jour
A menu, usually a list
of new dishes available
at a restaurant
Translates "card of the
day" and is usually
used as the menu of
the day in French
dining (think "daily
special" in diner food).
Riders and flyers
A type of menu that
is usually given
away by staffs of a
restaurant to by
passers
Children’s Menu
Offer meals
that are
applicable to
children
Wine and Beverage Menu
Include only
list of different
wines and
beverages
Table Tent Menu
A folded card
which stands
on the table
advertising
food, beverage,
entertainment
or other items
that maybe of
interest to the
guest
CLASSICAL & MODERN
MENU
BY:
Ms. Nina Rochelle V. Ariano
MASTERS OF MENU
Marie –Antoine Careme (1784-1833)
creatorof “La Grand Cuisine”- classical
French cuisine
The cook of kings and the king of cooks
1. Pricing
2. Schedule
3. Meal Times
4. Specialty
PRICING
Combination Menus
MENU SCHEDULES
Wine List
Banquet menus
TRADITIONAL
1. Fresh fruit / juice
2. Entree
3. Rice / bread and its accompaniment
4. Beverage
AMERICAN BREAKFAST
1. Fresh fruit / juice
2. Cereal
3. Entrée
4. Bread and its accompaniment
5. Beverage