MENU
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The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
MENU
- 2. RATIONALE • Everything starts with the menu. • The menu dictates much about how your operation will be organized and managed, the extent to which it meet its goals, and even how the building itself - certainly the interior - should be designed and constructed.
- 3. MENU • Is a list of available foods offered in any food service operation.
- 4. IMPORTANCE OF MENU • For guest, it communicates the operation’s image. It contributes to the over-all dining experience by helping to set a mood and build interest and excitement. • For production employees, it dictates what foods must be prepared. • For service employees, their task is influenced by what items are offered on the menu. • For managers, it is the chief-in-house marketing and sales tool. • it tells what food and beverage items must be purchased and what equipment must they have to have, the number of employees they need to hire and their skill level.
- 6. ACCORDING TO MENU SCHEDULES (How often they are used) • FIXED MENUS – a single menu used for several months or longer. • CYCLE MENUS – designed to provide variety for guests who eat frequently or even daily like in schools, hospitals, and offices.
- 7. • Three basic types of menu is designed around the three traditional meal periods: BREAKFAST – menus are fairly standard, items are “simple”, “fast”, and “inexpensive” LUNCH – it usually features menu items that are easy and quick to make; it is lighter than dinner menu. DINNER – is the main meal for most people, it is heavier in character and more elaborate than those offered at breakfast or lunch. ACCORDING TO MENU TYPES
- 8. ACCORDING TO MENU PRICING STYLES 3 Styles of Menu in the Food Service Industry • A LA CARTE MENU • SEMI A LA CARTE MENU • PRIX FIXE MENU
- 9. A LA CARTE MENU • Menu that is priced separately from appetizers to desserts.
- 10. SEMI A LA CARTE MENU • A menu in this category usually prices appetizers, soups, and desserts separately. The entrée usually will include a salad, potato, vegetable, and sometimes a beverage.
- 11. PRIX FIXE MENU • Menu that offers a complete set of meal at a set price
- 12. MENU OFFERING / SPECIALTY MENUS: • Children’s Menu • Senior Citizen’s Menu • Alcoholic Beverage • Dessert • Room Service • Take-out • Country Style / California Menu • Ethnic
- 13. MENU PLANNING • Consists of selecting new menu items for an existing menu. PURPOSE OF MENU PLANNING -Work will flow more smoothly -Guests will be served more effectively -Profit will be greater
- 14. 2 BASIC RULES IN MENU PLANNING: 1. Knowing your guests 2. Knowing your operation. 5 COMPONENTS OF OPERATION: 1. Theme or Cuisine 2. Equipment 3. Personnel 4. Quality Standards 5. Budget
- 16. Categories of Menu Items Listed on the Menu: • Appetizers / Soups • Salads • Entrees • Starch Items (Potatoes, Rice, Pasta) • Vegetables • Desserts • Beverages
- 17. SELECTING MENU ITEMS: • SOURCES FOR SELECTING MENU • Old Menus • Books • Trade Magazines • Cookbooks for the Home Market • STEPS IN SELECTING MENU ITEMS • Entrees • Appetizers / Soups • Starch Items and vegetables • Salads • Desserts • Beverages
- 18. • Business Balance • Aesthetic Balance (Artistic) • Nutritional Balance MENU BALANCING
- 19. MENU DESIGN Characteristics of a well-designed menu: • It complements a restaurant’s over-all theme. • It blends with the interior design of the restaurant • It communicates with the guests • It helps sell the operation and its menu items.
- 20. MENU COPY We have three elements of menu copy: • Headings – includes major heads, subheads, and names of menu items. • Descriptive Copy – informs the guests about the menu items and helps increase sales. The menu items’ main ingredient, important secondary ingredients and method of preparation. • Supplemental Merchandising Copy – it includes basic information: address, telephone number, days and hours of operation, meals served, reservations and payment policies.
- 21. FOR COMPLETE INFO ABOUT MENU CHECK OUR YOUTUBE VIDEO DOWN BELOW