LOCAL POLICIES AND PROCEDURES

Date: 22 July 2014 Dept: Culinary

Revised: N/A P&P #: CU/004

Subject: Menu planning, development

Policy

The menu is the most important marketing tool of every restaurant and hotel because it is
the first contact of the guest with our product offer.

Purpose

Menus reflect the talents and creativity of our associates as well as the limits given by space
and equipment. It is our aim that all food offered in our menus at Hyatt City of Dreams will
reflect the flair and creativity of our chefs, and will be market oriented, with fresh seasonal
products used whenever possible.

Our restaurants are part of a very complex operational environment and therefore a planned
and structured approach to menu planning and design is essential.

Procedure

Planning
The first step in every menu is the planning; where the following is done

- Time frame

Based on overall menu schedule, decision is taken on the date when the menu will
be implemented and using the critical path form the dates for every major tasks

- Market survey

Must aim to satisfy customer needs and understanding consumer behaviour.

- Competition Checking

Must be done in order in to find out what our competitors. Every competition check
will generate new ideas for our outlets; give indications of market directions, of
customer preferences and also of new trends

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- Menu Analysis

Before new dishes are selected to be included in the menu and old ones removed,
the sales history must be retrieved from the POS system and evaluated.

- Development

Some of the dishes will be “qualifying dishes” placed on the menus because they are
expected to be there others are dishes that are unique and appeal to our customers

As much as possible the TOP20 should be used as guidelines in menu development

Facilities and expertise should be considered

Seasonality of products should be placed into consideration.

- Dish Development

Dishes selected should be tested internally before menu is finalized.

- Final Menu

Once the dishes have been tested and found appropriate for the market need. The
menu will be reviewed for pricing. Then set for artwork for design.

- Implementation

A methodical approach for implementation will ensure the successful execution of the
menu.

- Employee Training

- Menu Codes

- Mis en Place

Others:

This policy may be reviewed or amended at any time for operational reasons.

Recommended by Date
Michael Luedtke
Executive Chef

Approved by Date
Stephen Radcliffe
General Manager

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