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Intro to Food

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Starches (potatoes, rice, breads) and vegetables. Menu type, holding ... includes a garden salad, veal cutlet entr e with green beans, and a baked potato. ... – PowerPoint PPT presentation

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Title: Intro to Food


1
Intro to Food Beverage
  • Chapter 6
  • The Menu

2
What Youll Learn
Vary by Type of Operation
  • Menu pricing styles
  • Menu schedules
  • Differences in menu day-parts
  • Specialty menus
  • Menu planning, design, and evaluation
  • Pre/Post Menu Costing
  • Menu engineering software

3
Menu Pricing Styles Schedules
  • Menu Styles
  • Table dhôte (also known as prix fixe)
  • Complete meal for one price
  • À la carte
  • Menu items are listed and priced separately
  • Combination
  • Combine the Table dhôte and À la carte styles
  • Menu Schedules
  • Fixed menu
  • A single menu used daily for a period of time
  • Cycle menu
  • A series of limited choice menus designed to
    provide variety

Non-Commercial Menus
4
Types of Menus
  • Breakfast
  • Simple, fast, inexpensive
  • Lunch
  • Easy, quick!, variety, less filling, smaller
    portions
  • Dinner
  • More elaborate, leisurely, include alcohol,
    desserts
  • Specialty
  • Childrens, Senior, Alcohol, Wine, Dessert, Room
    Service, Take-Out, Banquet, California, Ethnic

5
Menu Planning
  • When planning your menu
  • Know your guests
  • What do they want to eat?
  • What are they willing to pay?
  • Who are they?
  • Know your quality requirementsFlavor
  • Consistency
  • Texture
  • Form/shape
  • Nutritional content
  • Visual and aromatic appeal
  • Temperature

Who Plans The Menu?
6
Know your operation Theme, Cuisine, Cost,
Availability of Ingredients, Equipment,
Personnel, Volume, Sanitation, Layout
Sources for Menu Item Recipes
  • Old menus
  • Professional cookbooks
  • Trade magazines
  • Consumer cookbooks
  • The Internet

7
Selecting Menu Items
  • Typical Menu Categoriesorder of selection
  • Entrées
  • Menu core, consider preparation
  • Appetizers and soups
  • Number and variety
  • Starches (potatoes, rice, breads) and vegetables
  • Menu type, holding quality
  • Salads
  • Side dish or entrée?
  • Desserts
  • High profit, consider health-conscious
  • Beverages
  • Alcohol, non-alcoholic, wine consider your image

Cross Utilization!
8
Balance
  • Review the menu for balance
  • Business balance relationship between
  • Food costs
  • Selling prices
  • Popularity
  • Financial and marketing considerations
  • Aesthetic balance foods should have appealing
  • Colors
  • Textures
  • Flavors
  • Nutritional balance
  • Well balanced
  • Health-conscious

9
Menu Design
  • When designing a menu, consider
  • Menu copy
  • Headings major heads, sub-heads, menu items
  • Descriptive copy appealing description of the
    items
  • Supplemental merchandising location, payment
    methods, history
  • Layout
  • Sequence order popularity and profitability
  • Placement appealing, white space
  • Format size, shape, general make-up
  • Typeface readable consider your style
  • Artwork photos, drawings, etc
  • Paper textured, gloss, opacity, color, coating
  • Cover
  • Simple communicates image, style, cuisine,
    pricing

Truth in Menu
10
Truth-in-Menu Considerations
  • Grading
  • Freshness claims
  • Geographical origin
  • Preparation
  • Dietary or nutrition claims
  • Portion sizes

11
Common Mistakes
  • Menu is too small
  • Typeface is too small
  • Inadequate descriptive copy
  • Every item is treated the same
  • Missing items
  • Clip on problems
  • Basic property information is missing
  • Blank pages

12
Evaluating a Menu
  • Set goals for the menusuch as
  • Guest check average
  • Menu item sales
  • Goals not met, identify the problem
  • Not meeting standards
  • No up-selling
  • Etc
  • Review sales history
  • Production records
  • Sales history reports
  • Menu engineering popularity and profitability
    of each item

Menu Rating Forms
13
Menu Management Software
  • Computer programs that help
  • Plan, price, and evaluate menus
  • Pre-cost menus
  • Analyze a menus profitability and recommend
    changes before menu is produced (increased price,
    reduced portions, etc)
  • Post-cost menus
  • Analyzes menus based on actual sales
  • Creates Ideal Food Costs
  • Engineer menus
  • Processes menu mix contribution margin for each
    item

14
Menu Mix
  • Relates the sales of a particular menu item to
    the total number of items sold.
  • Classifies menu items
  • Stars
  • High in popularity and contribution margin
  • Plowhorses
  • High in popularity, low in contribution margin
  • Puzzles
  • Low in popularity, high in contribution margin
  • Dogs
  • Low in popularity and contribution margin

Contribution Margin Food Cost - Selling Price
15
Quick Question
  • When reengineering a menu, designers are most
    likely to
  • Keep stars
  • Remove puzzles
  • Reposition dogs
  • Reprice stars

Answer A
16
Quick Question
  • After studying her menu, Malia decides to order a
    dinner that includes a garden salad, veal cutlet
    entrée with green beans, and a baked potato.
    Malia is most likely ordering from a(n)
  • Cycle menu
  • À la carte menu
  • Prix fixe menu
  • Table dhôte menu

Answer D
17
Quick Question
  • Which of the following statements about menus is
    true
  • The name of the restaurant is usually all the
    copy the menu cover needs
  • Menu items should be listed on the menu in such a
    way that none of them stands out from the others
  • Dinner menu items should be simple, quick, and
    inexpensive
  • A menus back cover should be blank

Answer A
18
What You Know
  • What are the three basic menu pricing styles?
  • What is a fixed menu? A cycle menu?
  • What are the three rules of menu planning?
  • How should a menu be balanced?
  • What is included in menu copy?
  • What are some common menu-design mistakes?
  • When evaluating a menu, what are the four
    classifications of menu items?
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