1. Menu as Primary Control Point
Satisfy the _________
Meet organizational ______
Drives ____________; drives
, and food safety concerns
Menu pricing determines _______________
Menu is a tool for_________

2. Considerations in Menu Planning
The customer
The capacity of the facility

3. Considerations in Menu Planning
Regulations (e.g. NSLP)
Budget: balance items
Food availability
Quality of food
Type of service

4. Types of Menus Degree of _____________ ___________ ____________
predictable
brand recognition
____________
variety but still limited planning
3-day to monthly to quarterly (seasonal)
_____________
special occasions

5. Types of Menus Degree of __________ ___________ short-term emergencies
choice within some categories

6. Menu design ____________ Plan variety within & between meals
Breakfast, lunch, dinner
“grab ‘n go” specialty menu
Plan variety within & between meals
color
texture
consistency
shape of food
flavors
preparation methods
temperature
Presentation

7. Steps in Menu Development
_______ entrees
avoid repetition
balance food costs
________ accompaniment
Vegetables, salads, appetizers
_________
Garnishes, breads
Add __________
Others (beverages…)

8. Menu Pricing Consider: Methods: cover perception of _______ __________
Raw food cost (factor method)
Prime cost method
Actual cost (cost plus profit)
Demand-oriented pricing
Competition-based pricing

9. Pricing Psychology odd cents pricing pricing by oz. a la carte
$99.99
odd cents pricing
pricing by oz.
a la carte
table d’hote
$3.99

10. Menu Evaluation Nutrition Foodservice goals Variety
Capacity of ______________________
Profitability
Availability
Customer _____________

11. Menu Engineering High Demand High Demand Low Profit High Profit
Popularity
Low Demand
Low Profit
Low Demand
High Profit
Profitability

12. Practice Questions--Menu
A. Why is the menu an important control point for a foodservice operation?
B. Your procurement expert got a great deal on the following foods: cauliflower, turnips, flounder, sole, potatoes, and white rice, so she bought a lot and is thrilled that she saved your restaurant a lot of money.
1. Are you glad she bought so much of these items? Why or why not?
2. Design an acceptable, varied menu (dinner) based on these foods.