Menu as Primary Control Point

Satisfy the _________ Meet organizational ______ Drives ____________;

drives

, and food safety concerns

Menu pricing determines _______________

Menu is a tool for_________

Considerations in Menu Planning

The customer

The capacity of the facility

Considerations in Menu Planning

Regulations (e.g. NSLP)

Budget: balance items

Food availability

Quality of food

Type of service

Types of Menus

Degree of _____________» ___________

– predictable– brand recognition

» ____________– variety but still limited

planning– 3-day to monthly to

quarterly (seasonal)

» _____________– special occasions

Types of Menus

Degree of __________» ___________

– short-term– emergencies

» ___________– choice within some

categories

» ___________

Menu design

____________» Breakfast, lunch, dinner» “grab ‘n go” specialty menu

Plan variety within & between meals» color» texture» consistency» shape of food» flavors» preparation methods» temperature

Presentation

Steps in Menu Development

1. _______ entrees

2. _______ entrees avoid repetition balance food costs

3. ________ accompaniment

4. Vegetables, salads, appetizers

5. _________

6. Garnishes, breads

7. Add __________

8. Others (beverages…)

Menu Pricing

Consider:» cover» perception of _______» __________

Methods:» Raw food cost (factor method)» Prime cost method» Actual cost (cost plus profit)» Demand-oriented pricing» Competition-based pricing

Pricing Psychology

odd cents pricing

pricing by oz.

a la carte

table d’hote

$3.99

$99.99

Menu Evaluation

Nutrition Foodservice goals Variety Capacity of

______________________ Profitability Availability Customer _____________

Menu Engineering

High Demand

Low Profit

High Demand

High Profit

Low Demand

High Profit

Low Demand

Low Profit

Po

pu

lari

ty

Profitability

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.

Practice Questions--Menu