Professional Documents
Culture Documents
Planning A Menu
Planning A Menu
Locations
Times
Prices
Quality
Specific food items
Must help to achieve
Quality Objectives
Quality standards:
flavor, texture, color, shape, flair,
consistency, palatability, visual appeal,
aromatic apparel, temperature
Nutritional concerns:
low-fat, high-fiber diets, vegetarian
Must be Cost-Effective
Commercial
financial restraints
profit objectives
Institutional
minimizing costs
operational budget
Must be Accurate
Number of Employees
Required Skills
Training Programs
Ingredients
Standard recipe
Availability of the
ingredients required
during the life span of
the menu
Seasonal ingredients
Cost
Miscellaneous cost
(flight charges, storage)
Marketing Implications
Social needs
Physiological needs
Type of service
(fast food, leisure dinning)
Festival
Nutrition
Quality Levels and Costs
Guests’ expectation
Employees’ skills and knowledge
Availability of equipment
Specific ingredients
Food costs and selling prices
The Menu and
the Food Service Operation
The Menu Helps to Determine
Staff Needs
Variety and complexity increases, number of
personnel increases
Production staff
Service staff
Back-of-house staff
The Menu Dictates Production
and Service Equipment Needs
Tableside service
carving utensils, trolleys,
gueridon, salad bowls,
suzette pans, souffle dishes,
soup tureens, large wooden
salad bowl, rechaud, Voiture
(heated cart for serving
roasts) and ......
The Menu Dictates Dining Space
Breakfast
(offers fruits, juices, eggs, cereals, pancakes,
waffles, and breakfast meats)
Lunch
(features sandwiches, soups, salads, specials;
usually lighter than dinner menu items)
Dinner
(more elaborate, steaks, roasts, chicken, sea food
and pasta; wines, cocktails, etc..)
Types Of Menus - Specialty
Children’s
Senior citizens’
Alcoholic beverage
Dessert
Room service
Take-out
Banquet
California (breakfast, lunch and dinner menu items on one
menu)
Ethnic
Basic Rules Of Menu Planning
Menu category:
Appetizers
Salads
Entrees
Vegetables
Desserts
Beverages
Common Sources
For Menu Item Recipes
Old menus
Books
Trade magazines
Cookbooks for the
home market
Menu Balance
Business balance
- balance between food cost, menu prices,
popularity of items, financial and marketing
considerations
Aesthetic balance
- colors, textures, flavors of food
Nutritional balance
Elements Of Menu Copy
Headings
- Appetizers
- Soups
- Entrees
Sub-heading
- Under entree:
Steak, seafood, today’s specials
Elements Of Menu Copy
Sequence:
Appetizers, soups, entrees, desserts
Depends on the operation (side orders, salads,
sandwiches, beverages)
Depends on popularity and profitability
Placement:
artworks; space; boxes; clip-on; etc.
Menu Layout
Format:
Menu’s size
General makeup
Typeface:
Printed letters
Font size
Type face
Menu Layout
Artwork:
Drawings, photographs, decorative patterns,
borders
Paper:
Texture
Cover:
Color
Texture
Common Menu-design
Mistakes
Menu is too small
Type is too small
No descriptive copy
Every item treated the same
Some of the operations’ food and beverages are not
listed
Clip-on problems
Basic information about the property and its
policies are not included
Blank pages
Evaluating Menus
SUBJECTIVE PRICING:
The reasonable price method: from the guest’s
perspective - what charge is fair and equitable
The highest price method: sets the highest price that
the manager thinks guests are willing to pay
The loss lender price method: an unusually low
price is set for an item to attract guests
The intuitive price method: takes a wild guest,
trail-and-error
Menu Pricing
PROFIT PRICING:
factors profit requirements and non-food expenses into
menu item selling prices
HOLDING PURCHASING
COOKING RECEIVING
PREPARING STORING
PRODUCTION ACTIVITIES
ISSUING
The Menu Influences
Product Control Procedures
every item on the menu represents a product to be controlled
Cost Control Procedures
careful cost control procedures must be followed,
particularly when expensive products and labor-intensive
service styles are used
Production Requirement
product quality, staff productivity and skills, timing and
scheduling, and other back-of-the-house functions are all
dictated by the menu
The Menu Influences
Equipment Needs
equipment must be available to prepare products required by
the menu
Sanitation Management
management must consider menu items in light of possible
sanitation hazards
Layout and Space Requirements
the physical space within which food production and service
take place - must be adequate for purchasing, receiving,
storing, issuing, producing, and serving every item on the
menu
The Menu Influences
Staffing Needs
as menu becomes more complex, greater demands may be
placed upon the staff
Service Requirements
the menu affects the skill levels required for service
personnel, along with equipment, inventory, and facilities
needed in the front of the house
Sales Income Control Procedures
elaborate menus require more stringent controls than simple
menus
Menu Planning
is also.. A Tool for:
Sales
lists the items an operation is offering for sale
Advertising
communicates a property’s food and beverage marketing
plans
Merchandising
target market expectations - products, service, ambience
(theme and atmosphere), perceived value
Marketing Tool
strive to meet or exceed the expectations of its target market
Priority Concerns Of
The Menu Planner
Priority Concerns of menu Planner
= 1 / .40
= 2.5
Base Selling Price
Based upon:
experience or “rule of thumb”
contribution margin
impact of sales mix
does not reflect higher or lower labor cost
assume food cost associated with producing menu
item are know
Contribution Margin
Pricing Method
Contribution Margin refers to the amount left after a menu
item’s food cost is subtracted from its selling price.
Two steps in setting base selling price:
1. Determine the average contribution margin required
per guest
Non-Food + Required Profit = Ave. Contribution Margin Required/guest
No. of Expected guests
The term prime cost refers to the most significant costs in a food
service operation: food, beverage and labor.
A simple prime costs pricing method involves assessing the labor
costs for the food service operation and factoring these costs
into the pricing equation.
Three steps:
1. Determine the labor costs per guest
Labour Cost per guest = Labour costs / No. of expected guests
$2.80 = $210,000 / 75,000
Simple Prime Costs Method
Contribution Margin
Column N l J M
Totals 1,000 $3570.70 $7015.50 $3444.80
K=l/J O=M/N Q = (100%/items) (70%)
Additional Computations: 50.9% $3.44 17.5%
(Box K = Food Cost %; Box O = Average Contribution Margin)
Improving The Menu
Managing Plowhorses