The Menu as a Cost Tool Chapter 4

Factors to Consider when Designing Menus The first activity of the control process The blueprint Decisions here can determine success or failure Look at – Site selection- Labor market – Demographics- Major event – Equipment- Competitors – Prices- # of items – Food availability

Structure of the Menus Item placement – Time guest uses Fig 4-1 – Middle then right then left – Most profitable – Font – Icons – Boxes

Structure of the Menus Apps & soups – Hunger can cause dissatisfaction and overindulgence – Most profitable entrees keep soups & apps small – 6-8 oz. portion

Structure of the Menus Salads – Most costly & perishable after meats – Dressing !!!! – Temperature – Minor details

Structure of the Menus Entrees – Pre portion if can – Quantify – Consistency & standards – Monitor

Structure of the Menus Starches & vegetables – Small batches – L/O usage – Proper sanitation & safety

Structure of the Menus Desserts & breads – Hot & warm bread sets the tone – Warm desserts – Cold desserts

Structure of the Menus Beverages – Serving size – Responsible alcohol vs profit – Ask to fill vs fill automatically – Proper china

Types of Menus A la carte – True vs American Table d’hote – Kitchen theft Limited menu Cyclical menu Off-hour menu – Blue plate special

Other Menu Considerations Menu index – Sales mix, popularity index Nutrition & health Meal periods – Maximum time to sell – Till the end not 15 min before Sanitation & safety Variety & appeal – Perceived vs actual Item#% Salmon25 Pasta48 Beef74 Cheese Pasta25 Chicken89 Veal24

Other Menu Considerations Truth in advertising – Spelling – Quantity first Labor capabilities Equipment capacity Space usage & allocation Kitchen layout & design Service capabilities The computer process