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Planning a Menu
Transcript of Planning a Menu
with the menu
based on business
understanding the product
and the market ...
finding a market for the product
the product doesn't change
even when the market does
to fit the market
first, we take what we know
from our own information ...
sales mix data
ideas from staff & guests
market research firms (can be expensive)
financial newspapers and periodicals
trade associations (National Restaurant Association)
convention & visitor bureaus / chamber of commerce
American Culinary Federation (ACF)
learn from competitors'
successes & failures
our own situation ...
ingredient expense & supplier leverage
cost and availability of capital
interviews & observations
product as viewed by potential customer
If we started with the menu ...
we can end with the experience
skills and resources ...
number of menus
planning of menus
take advantage of
remember to include
the lead time needed for ...
equipment purchase & delivery
Point Of Sales configuration
recipe refinement and menu cuttings
final recipe costing
feedback and training
depends on the type of restaurant
number of outlets
hours of operation
size of facility
The Meal Plan
order of service
the courses and the sequence
roadside snack bar or food trucks
an informal place often family-run eating establishment
limited barista bar or more
often breakfast & lunch,
grab & go
... crostini, bruschetta
... pasta, minestrone or risotto
... osso bucco, veal scallopini
... rapini, insalata mista
... tiramisù, zabaglione
usually organized in the order they are eaten
... with specific training for:
how the guest is greeted
how the guest is seated
what china, flatware and glassware is set at the table
when the menus are presented
when the beverage order is taken
if and when bread or basket, crackers, butter, olive oil etc. are presented
if and when an amuse bouche is presented
what sort of condiments are brought
what plates are removed when and how
how to perform the call-back
when and how to present the dessert menu
coffee and tea service
serving of cordials
check presentation and settlement
coat retrieval and valet
Menu Item Variety
methods of preparation
center of the plate
ingredients and accompaniments
tastes, color, texture, cut and garnish
doesn't mean cheap
... a chef can,
through the use of culinary
so, how many items are right for a menu?
few is easier to control
... maybe not enough variety
but,too many may confuse guests
variety of choices
balance in menu
of light & heavy
healthy and vegetarian alternatives
dishes appropriate to the restaurant
type of menu
banquet menus are usually extensive
breakfast menus often large
fast food is limited ... sticks to theme
full service has variety, less themed
Afternoon Menus/ Coffee and Tea House
Formal Dinner Menus
Special Occasion Menus
Tapas and Tasting Menus
Menus for Patrons’ Special Needs
Senior Citizens’ Menus
determining the menu item
cost of sales (COS)
and the menu cost of sales
as an aside ...
for some really fast food
you might try local specialties
who we are
what we offer
who's our guest
how do we design the
for our place
but the most influential factors are
menus types ...
after a lot of hard work ...
it's nice to see success
no additional cost !
oh ... and before leaving
the subject of value ...
let's determine the right price ...
to give our guests a value
to cover our expenses
and make a profit
... be careful with "rules"
explanations are helpful,
but regulations are onerous.
how you do business
(the business model)
change the product for the market ...
breakfast, lunch, dinner, dessert, specials, etc.
number of menu items
extensive, limited, special occasion
lots of kinds of menus
just a few
types of menus ...
À la carte Menu
Table d’hôte Menu (prix fixe)
Du Jour Menu
the specifics that make
our restaurant unique
are we there yet?