Presentation on theme: "Section 12.1 The Menu There are several factors to consider when developing a menu. In addition to considering the necessary factors, a chef must choose."— Presentation transcript:
1 Section The MenuThere are several factors to consider when developing a menu.In addition to considering the necessary factors, a chef must choose from among different menu types.
2 The Importance of the Menu The menu determines:the customers the restaurant will attractthe restaurant’s layout and equipmentthe skills workers must havethe type and number of suppliesmenuA listing of the food choices a restaurant offers for each meal.
3 The Importance of the Menu Influences on a menu:target audience and what prices they will paytype of foodservice operationlocation, culture, and eating trends
4 Menu Types The most popular types of menus include: fixed cycle cycle menuA menu that is used for a set period of time, such as a week, a month, or even longer. At the end of this time period, the menu repeats daily dishes in the same order.fixed menuA menu that offers the same dishes every day for a long period of time.
5 Menu Types The most popular types of menus include: à la carte semi-à la carteà la carteA menu that offers each food and beverage item priced and served separately.semi-à la carteA menu with the appetizers and desserts priced separately.
6 Menu Types The most popular types of menus include: table d’hôte prix fixeprix fixeOffers a complete meal for a set price. With a prix fixe menu, the customer chooses one selection from each course offered.table d’hôteA menu that lists complete meals, from appetizers to desserts and sometimes beverages, for one set price.
7 Menu Types The most popular types of menus include: meal-based A menu that shows dishes available for a single meal.
8 Menu TypesIn family-style and hotel restaurants, you will find foods listed as à la carte, semi-à la carte, and table d’hôte.A banquet is an example of a table d’hôte menu, except everyone is served the same meal.
9 Menu Types Breakfast menus may be à la carte or continental. continental menuA breakfast menu that provides mostly a selection of juices, beverages, and baked goods.
10 Menu TypesLunch menus usually provide a wide selection of à la carte items.
11 Menu TypesDinner menus usually include the same food categories as lunch, but are more complex.
12 Section 12.2 Menu Planning and Design Foodservice professionals have developed several principles to plan successful menus.Once the menu is planned it needs to be organized to appeal to the customer.
13 Menu BasicsA clear and accurate menu will help your operation sell its food and meet customers’ expectations.Menus may be planned by chefs, dieticians, foodservice directors, and main offices of chain restaurants.How could a menu help meet your expectations of a restaurant?
14 Menu Basics Balance on the plate includes: placement serving size number of foodsproportionproportionThe ratio of one food to another and to the plate.
15 Menu Basics Give examples of the truth-in-menu guidelines listed. Brand Names Must Be Represented AccuratelyExamples might include Hunt’s Ketchup, Green Giant Frozen Vegetables, and Butterball TurkeyDietary/Nutritional Claims Must Be AccurateLow-sodium or fat-free foods must be prepared to keep these characteristics; nutritional claims must be supported with statistical dataFood Preservation Must Be AccurateTerms such as fresh, frozen, chilled, dehydrated, dried, bottled, and canned must be used correctly to describe menu items
16 Menu Basics Give examples of the truth-in-menu guidelines listed. Quantity Must Be AccurateIf a sirloin is 16 ounces, for example, the menu must state that this is the weight prior to cookingIngredient Locations Must Be AccurateIf Dover Sole is on a menu, for example, then the sole must actually be from Dover, EnglandQuality or Grade Must Be AccurateWhen listing a quality or grade for meats, dairy products, poultry, and vegetables or fruits, they cannot be substituted for a different quality when preparing the dish
17 Menu Basics Give examples of the truth-in-menu guidelines listed. Cooking Techniques Must Be AccurateIf broiled swordfish is on your menu, for example, you cannot serve the swordfish bakedPictures Must Be AccurateFor example, apple pie à la mode must be apple pie served with ice creamFood Product Descriptions Must Be AccurateIf shrimp cocktail is described as “four jumbo shrimp on a bed of crushed ice with a zesty cocktail sauce and lemon wedge,” it must appear and be presented exactly this way
18 Menu BasicsMenus need to change from time to time because costs of ingredients may change.Menu descriptions should be appealing, short, and understandable.
19 Menu Style and DesignA menu’s cover design, color, style of lettering, paper weight, and descriptions all influence how customers feel about the restaurant.
20 Menu Style and Design Three types of menus: printed printed menu Any form of printed menu list that is handed to customers as soon as they sit down.
21 Menu Style and Design Three types of menus: menu board menu board A handwritten or printed menu on a board on a wall or easel.
22 Menu Style and Design Three types of menus: spoken spoken menu A server states what foods are available and the prices of each.
23 Menu CategoriesGenerally, menu categories are listed in the order in which they are eaten:appetizerssoupssaladscold and hot entréessandwichesaccompanimentsdessertscheeses and fruitsbeverages
24 Section 12.3 Pricing Menu Items The final step in creating a menu is setting the prices.Choose the correct pricing to help make your business a success.
25 Menu Pricing Menu prices are influenced by: labor competition customersatmospherelocationsupply costs
26 Pricing Methods Explain each of the pricing methods that are listed. ExplanationFactor MethodUses a pricing scale based on a percentage of the good and non-food costs needed to operate a restaurant successfullyMarkup-on-Cost MethodTo find the selling price of an item, take the food cost of the item and divide it by the desired food cost percentageContribution Margin MethodUses a general contribution of customers to costs besides food for running a kitchen; add the contribution margin per guest to an item’s standard food cost
27 Pricing Methods Explain each of the pricing methods that are listed. ExplanationAverage Check MethodPrices an item near an average check total that you would like each customer to spendCompetitors’ Pricing MethodCharges approximately what the competition charges for similar menu itemsPsychological Pricing MethodBases menu item prices on how a customer is likely to react to the price
28 Pricing MethodsDifferent pricing methods carry different levels of risk.
29 Pricing Methods Track how well menu items are selling: Review your records to see how well each menu item sold.Decide which items to keep on the menu and which to take off, or which to modify in terms of price or ingredients.