Menu Planning objectives

Meet or exceed guest expectationsAttain marketing ObjectivesMeet quality standardsBe cost effectiveBe accurateBalance tradition and InnovationMatch available equipment/facilities

Ten Commandments of Menu Design

Speak Plainly Say what is important Be descriptive Say it correctly Describe accompaniments Less is More Maintain a sense of perspective Spell Correctively Punctuate appropriately Follow rules of good Typography

Knowing your operation Theme or cuisine- An ethnic restaurant has a very different menu

than a family-oriented or quick-service chain restaurant.

Equipment- A menu planner must know the types and capacities of equipment in the kitchen.Menu planners can choose a wider variety of menu items if there is equipment on hand for baking, steaming , broiling , frying etc.

Personnel-The number of employees and the skills of these employees will help determine what menu items can be placed on the menu.

Quality Standards- Every item on the menu has to meet the operations quality standards.

Budget-Menu planners must recognize financial constraints when planning menu’s.

Menu balance

Once all the items have been selected , the menu should be reviewed for business , aesthetic and nutritional balance.

Business balance- it refers to the relationships between the food costs, menu selling prices, the popularity of items, and other financial and marketing considerations.

Aesthetic balance – the degree to which meals have been constructed with an eye to the colours , textures and flavours for foods.

Nutritional Balance- has historically been more important for non commercial and commercial food service operations than for commercial properties.

MENU DESIGN

A well designed menu complements an operation’s overall theme, blends in with the interior décor , communicates with guests, and helps sell the operation as well as its menu items. The headings and descriptive copy informs guests about menu items and help increase sales. The layout of the menu include the right sequence , placing the menu items names and descriptive copy , determining the menu’s format , choosing the right typeface , sequence , placement and formatting.

Evaluating Menu

No matter how well planned and designed , a Menu should be evaluated periodically.

Have the guests complained periodically How does the menu compare with those of competitors. Are menu items prices well, is there enough variety in the menu. Is the design of the menu readable, easy to understand. Does the paper match the restaurant’s theme and décor. Are they easy to maintain. T.hey are the face off the menu establishment so they need to be

used carefully. A good menu followed be good service and food decides the fate

of the restaurant.