2. Menu Planning Culinary Technology

3. The Role of the Menu The menu serves several purposes to both the restaurant and its customers : It determines the supplies to be ordered. It determines the equipment needed in the restaurant and its layout. It determines the skills needed by your staff. It determines the type of customer you will attract. It is your overall "selling tool."

4. Menu Types Menus are as varied as the many types of restaurants and food service establishments available, but a menu can usually be grouped into one of the following categories: Fixed menus Cycle menus Within these two categories, you will find various styles of menus or meal plans: à la carte, table d'hôte, and prix fixe menus.

5. Fixed Menus Fixed menus offer you the same foods every day. You will find fixed menus in most commercial restaurants and fast food establishments. The meals on these menus are offered à la carte or table d'hôte. Items offered à la carte are priced individually. For example, if you were to order a meal, dessert and beverage, you would pay individual prices for each item.

6. A la carte example

8. Fixed Menus con’t The meals that are served table d'hôte are "all inclusive;" one price is given for the complete meal. You often see this as "combo" or "full meal deals" in fast food restaurants. Some restaurants offer table d'hôte meals for their special of the day. Caterers, who provide full meals at banquets, weddings, etc., usually operate on a table d'hôte meal pricing system.

9. Table d'hôte examples Note: price/person

10. “Prix fixe menu” a close relative of the table d'hôte menu. The major difference between these two types of menus is that the customer will usually be allowed to choose from one or more of a selection of foods, offered by the food service establishment. A prix fixe menu can be used almost anywhere and is quite often found in very elegant restaurants on fixed menus.

11. Prix fixe Menu Examples Note the choices

12. Prix fixe Menu Examples

13. Final Note on Fixed Menus Customers who dine at a restaurant that offers a fixed menu always know what to expect before they arrive; very seldom does the menu change. Menus are very expensive to have printed, and therefore, a restaurant may not change it for several months or years.

14. Cycle Menus designed to offer different foods each day, for a set period of time. The time frame for a cycle menu could be days, weeks or even months. The most common and advantageous cycle menus are those that repeat after two–four weeks. At the end of each time period, the cycle will start over again. For instance, if the menu is on a weekly cycle, then each Monday the restaurant would offer the same foods. Tuesday will offer the same foods as the previous Tuesday and so on.

15. Cycle menu examples

16. CYCLE MENU EXAMPLE Multi week cycle menu You would often find this used in schools, college dining halls, hospitals, nursing homes or other institutions where you have a regular customer base and don’t want to have your customers get tired of the food.

17. Another Advantage! Helps managers responsible for ordering supplies and preparing work schedules. Food order and work schedules may be planned so they coordinate with the cycle menu. When the orders and schedules are prepared once, they can then be repeated.

18. Who Uses Cycle Menus? Most institution kitchens School cafeterias Hospitals Some commercial restaurants One problem—if the cycle is repeated to often the menu becomes predictable and monotonous for the customers.

19. Influences on the Menu Target customers. Price of food. Type of food. Equipment. Employee skill level. Geography and culture. Eating trends.

20. Planning Menus

21. Menu Planning Principles things to consider Variety. Variety. Balance. Balance. Truthfulness. Truthfulness. Nutrition. Nutrition. Flexibility. Flexibility.

22. Menu Planning Principles (continued) Variety: Type of food, preparation style, and visual appeal. Variety: Type of food, preparation style, and visual appeal. Balance: Placement, serving size, proportion, and the number of food items on a plate. Balance: Placement, serving size, proportion, and the number of food items on a plate. Truthfulness: Follow the Truth-in-Menu Guidelines. Truthfulness: Follow the Truth-in-Menu Guidelines.

23. Menu Planning Principles (continued) Nutrition: Nutritious, appealing, and well-prepared meals. Nutrition: Nutritious, appealing, and well-prepared meals. Flexibility: Changes due to cost, additional choices, and seasonal foods. Flexibility: Changes due to cost, additional choices, and seasonal foods.

24. Truth-in-Menu Guidelines When restaurant owners are writing their menus they must be truthful with the following: Brand names must be represented accurately. Brand names must be represented accurately. Dietary and nutritional claims Dietary and nutritional claims must be accurate. Heniz

25. Truth-in-Menu Guidelines (continued) The preservation of food must be accurate. The preservation of food must be accurate. Quantity must be accurate. Quantity must be accurate. Location of ingredients must be accurate. Location of ingredients must be accurate. Columbian coffee

26. Truth-in-Menu Guidelines (continued) Quality or grade must be accurate. Quality or grade must be accurate. Proper cooking techniques Proper cooking techniques must be accurate. Pictures must be accurate. Pictures must be accurate. Descriptions of food products Descriptions of food products must be accurate.

27. Writing Menu Descriptions When writing menus: When writing menus: Use appealing language. Use appealing language. Use short descriptions. Use short descriptions. Your Assignment: see handout Your Assignment: see handout Text reference: read chapter 12 Planning menus Text reference: read chapter 12 Planning menus