1. MENU DESIGN CREATING THE RIGHT APPEAL & ASSORTMENT OBJECTIVE: TO LIST VARIABLES AND CONCERNS IN MENU CREATION. DEFINE SPEED SCRATCH AND STANDARDIZED RECIPES.

2. VARIABLES COST RESOURCES AVAILABILITY TRANSPORT POPULARITY VARIETY SERVICE DIETARY CONCERNS COMPLEMENTARY AUDIENCE SPECIALTY ALLERGIES MENU DESIGN

3. MENU DEVELOPMENT IS DEFINED AS…..  FUNCTION  FORECASTING  PRICING  POPULARITY  MIX  APPETIZERS/HORS D’OEUVRES  SALADS  SOUPS  ENTREES  DESSERTS *CAN BE FIXED OR CUSTOM

4. RECIPE EVOLUTION  RESEARCH  DEVELOPMENT  CREATION  TESTING SOPSIGNATURE SPEED SCRATCH

5. RECIPE RESEARCH  WHAT TYPE OF EVENT IS PLANNED?  WHAT ARE THE CLIENT’S PREFERENCES  WHAT ARE MY CAPABILTIES?  WHAT EQUIPMENT IS NEEDED?  WHAT ARE THE SERVICE PERAMETERS?

6. DEVELOPMENT  A CONTINUOUS TASK REQUIRED SUPPORT SERVICES OFFERED TO THE CUSTOMER  TAKES PLACE BEFORE, DURING, AND AFTER EVENTS.  CHANGES ARE MADE BASED ON EXPERIENCES, PREFERENCES, AND COSTS.

7. CREATION  START WITH A FEW KEY ITEMS  WORK THE RECIPES UNTIL THEY ARE TO SATISFACTION (CATERER & CLIENT)

8. TESTING  FIELD TESTING CAN BE DONE USING FRIENDS, FAMILY, EMPLOYEES OR ASSOCIATES  CATERING RIGOR TEST- HOLD/SERVE/STORE  TESTERS SHOULD  HAVE EXTENSIVE DINING EXPERIENCE  BE COMFORTABLE EATING A VARIETY OF FOODS  BE A MIX OF INDIVIDUALS  BE AWARE OF THE AUDIENCE

9. DISCOVERY  IDEA GENERATION  DINING  SOCIAL EVENTS  FUNCTIONS

10. SIGNATURE RECIPES  AN ITEM UNIQUE TO THE CATERER  MAY BE AN ITEM THAT HAS A TWIST ON AN EXISTING DISH  CAN BE DEVELOPED BASED ON CUSTOMER PREFERENCES  DESIGNED TO SET CATERER APART JUST CATERING JUST CATERING

11. SOP STANDARD OPERATING PROCEDURE  DETAILED INFORMATION  COOKING TIME PLATING  TEMPERATURE CCP  EQUIPMENT STORING  ALLOWS FLEXIBILITY IN WHO PREPARES IT  DELIVERS CONSISTENT  QUALITY  YIELD  PORTION

12. INGREDIENTS  FOLLOW THESE GUIDELINES:  QUALITY ALWAYS AFFECTS OUTCOME  CHEAPER IS NOT ALWAYS BEST  PURCHASE THE BEST PRODUCT FOR THE PRICE  ALWAYS INSPECT FOOD ITEMS *QUALITY MAY BE DECIDED BASED ON THE MENU ITEM’S PURPOSE… PRIMARY (HIGHER $$$), SECONDARY (LOWER $) *BE AWARE OF AVAILABILTY & PRICE FLUCTUATIONS

13. RECIPE ADJUSTMENT  RECIPE YIELD=AMOUNT OF FINISHED PRODUCT OR SERVINGS  YOU MAY NEED TO USE JUDGEMENT WHEN IT COMES TO SPICES, SEASONINGS OR HERBS.  USE A CONVERSION FACTOR NEW YIELD /ORIGINAL YIELD NEW YIELD /ORIGINAL YIELD

14. CONVERSION CONVERSION FACTOR (CF)= NEW YIELD /ORIGINAL YIELD NEW YIELD /ORIGINAL YIELDEXAMPLE: 10 PORTIONS @6 oz.=60 oz. 25 PORTIONS @4 oz.=100. oz. WHAT IS THE (CF)? 100/60=?

15. CONVENIENCE  PRODUCTS THAT ARE MANUFACTURED AND FURNISHED BY AN OUTSIDE VENDOR.  MAY BE READY-TO-EAT/COOK  CAN SAVE TIME AND ADD ITEMS THAT ARE BEYOND YOUR SKILL LEVEL. ACTIVITY: LIST 3 ADV & 3 DIS OF USING CONVENIENCE FOODS

16. SPEED SCRATCH COOKING  FOODS THAT ARE MADE FROM SCRATCH AND FINISHED OFF IN THE KITCHEN.  ADVANTAGES:  HAS LITTLE PREPARATION TIME  PROVIDES EXCELLENT QUALITY  LOWERS LABOR COSTS & EMPLOYEES  LOWER INVENTORY & EQUIPMENT  LESS WASTE & CLEAN-UP  CONSISTENCY  EXCEEDS CUSTOMER EXPECTATIONS

17. BRANDED MENU ITEMS  USED TO IDENTIFY CERTAIN FOOD ITEMS ON A MENU  PERCEIVED QUALITY  SATISFIES THE CLIENT’S TASTES  FAMILIARITY/RECOGNITION  BRANDED ITEM CAN BE A CONVENIENCE ITEM  EX: SODA:PEPSI WHAT EXAMPLES CAN YOU THINK OF?

18. CATERING MENU ADVANTAGES  MANAGEMENT CONTROL  GUARANTEED GUEST COUNTS  MOST UNKNOWNS ARE ELIMINATED- NO FORECASTING  GIVENS:  PORTION SIZE FOOD COST  FOOD QUANTITY PRODUCTION  LABOR COST SERVICE  PROFIT MENU  TIME FRAME INVENTORY

19. MENU PLANNING CONSIDERATIONS   SECONDARY   CAPABILITIES   SKILL  PRIMARY  SATISFY CLIENT NEEDS/WANTS  PROFIT

20. WHEN PRICING….  BE CREATIVE WITHIN THE BUDGET  USE CURRENT COST INFO  BALANCE MOST WITH LEAST EXPENSIVE COSTS. (FOOD & LABOR) (FOOD & LABOR)

21. PRICING STRUCTURES  FIXED- SIMPLISTIC  TIERED- RATIONAL  CUSTOM- FLEXIBLE *PRICING IS ALL BASED ON DIRECT EXPENSES-FOH *PRICING IS ALL BASED ON DIRECT EXPENSES-FOH OPERATING EXPENSES-BOH OPERATING EXPENSES-BOH PRICING

22. THE GOAL….  TO CREATE A RECIPE OR LIST OF MENU ITEMS YOU ARE KNOWN FOR!  TO CREATE A RECIPE OR LIST OF MENU ITEMS YOU ARE KNOWN FOR! (FOR THE BEST PRICE)