Cha6 Menu

50 %
50 %
Information about Cha6 Menu

Published on May 20, 2009

Author: chefdean




Chapter 6 The Menu Food & Beverage Operations Tuesday, May 19, 2009 1 Menus are what initially attract most diners to an establishment so Much attentions must be paid to this F&B topic

Chapter Overview • Menu pricing styles • Menu schedules • Types of menu – breakfast, lunch, and dinner – specialty • Menu planning & design • Menu evaluation • Contribution margin Tuesday, May 19, 2009 2 Hope everyone has eaten already. We’ll talk about the types of menus and planning needed to maximize profits and keep prices and items on line.

Three Categories of Menu Pricing Styles • Table d’hote – A complete menu for one price (prix fixe) • A la carte – Food & beverage items are listed and priced separately • Combination table d’hote /a la carte – Chinese & other ethnic restaurants Tuesday, May 19, 2009 3 Table DHote=Prix Fixe. Remember- may show up on exam

Tuesday, May 19, 2009 4 Prix Fixe/Table Dhote

Tuesday, May 19, 2009 5

Menu Schedules • Fixed menus (a week, four weeks, longer) – When guests visit frequently – Enough items / variety for repeat guests • Cycle Menus – When guests eat daily – Noncommercial operations – Both a la carte or table d’hote Tuesday, May 19, 2009 6 Who can tell me what types of restaurants that might offer these types of menus? Fast Food, Buffets Cafeteria, Institutional, Military, Rest Home, Senior Facility

Types of Menus • Breakfast – simple, fast, inexpensive • Lunch – Easy & quick, variety, less filling than dinner menus • Dinner – More elaborate, leisurely, frequently include wines, cocktails, elaborate desserts Tuesday, May 19, 2009 7

Common Specialty Menus • Children’s • Take-out • Senior • Banquet citizens’ • California • Alcoholic • Ethnic beverage • Dessert • Room service Tuesday, May 19, 2009 8

Tuesday, May 19, 2009 9 Typical Family Restaurant in America

Menu Planning • Know Your Guests (p.132) • Guest preferences: – Interviews – Surveys – Comment cards – Trade journals – Production/sales records Tuesday, May 19, 2009 10 Size of the Kitchen and Facility follows Menu Design and Capacity

Menu Planning • Know your quality requirements • Mix of characteristics: – Flavor – Consistency – Texture – From/shape – Nutritional content – Visual & aromatic appeal – Temperature Make-buy analysis Tuesday, May 19, 2009 11 Make it of Buy it? Labor versus expertise and expense

Menu Planning • Know Your Operation – Theme or cuisine – Budget/cost – Ingredient availability – Equipment concerns – Personal concerns – Peak volume production & operating concerns – Sanitation concerns – Layout concerns Tuesday, May 19, 2009 12 If you know your capabilities and weaknesses you have abetter opportunity to succeed. May seem complex but a Chef and Manager who has their pulse on these issues will be able to capture revenue

Sources for Menu Item Recipes • College or Culinary School • Work/Restaurants • Classic Cookbooks • Trade Magazines • Colleagues • The Internet • TV • Experimentation Tuesday, May 19, 2009 13

Typical Order of Menu Item Selection • Appetizers and soups • Salads • Starches and vegetables • Entrees • Desserts • Beverages Tuesday, May 19, 2009 14

Menu Balance • Business balance – Food costs, menu selling prices, popularity of items • Aesthetic balance – Colors, textures, flavors of foods • Nutrition balance – For both non-commercial & commercial properties Tuesday, May 19, 2009 15 No tricks only good food. Proper spelling, grammar and balance makes a popular menu

Menu Design Truth-in-Menu Laws • Grading (jumbo shrimp?) • Freshness claims • Geographical origin • Preparation • Dietary or nutrition claims • Portion size Tuesday, May 19, 2009 16 You cannot lie on a menu. All things need to be accurate and correct. Examples: Shanghai Hairy Crab but it’s Alaskan Snow Crab Coke but your serving Pepsi or another cheaper brand. Happens a lot here Rolex watch?

Menu Design Steps in Menu Layout (sales-oriented) • Sequence: a beginning, middle, an end • Placement: white space • Format: size, shape, makeup (Exhibit 7 p.143) • Typeface: font, size, hand-lettered • Artwork • Paper • The Cover Tuesday, May 19, 2009 17

Common Menu-Design Mistakes • Menu too small/too large • Type too small • No descriptive copy • Every item treated the same • Some food & beverages not listed • Basic property information not included • Blank pages • Evaluating Menu Class Activity: Evaluating the Menu Tuesday, May 19, 2009 18

Menu Management Software helps plan, price, evaluate menus • Precosting analysis: – estimate profitability prior to production / service • Postcosting analysis: – analyzes results based on actual sales • Menu engineering software: – processes menu mix & contribution margin data Tuesday, May 19, 2009 19 Software is increasingly assisting restaurant managers make better decisions on merchandising their food and beverage. Remember: The sole purpose of opening up a business is to buy wholesale, adjust and alter the item then sell it for more!

Contribution Margin Classifications Contribution Margin=Selling Price-Food Costs   C STAR PUZZLES M PLOWHORSE DOG Popularity Tuesday, May 19, 2009 20 Looking at this chart Plowhorse is an item that does not provide the best possible pricing but is popular and guest continue to enjoy the menu item. What kinds of items would they be? Steak and Lobster, Crabcakes, Caviar, Lamb Chops, Filet Mignon, Duckling,

Menu Review •Menu pricing styles •Menu schedules •Types of menu •breakfast, lunch, and dinner •specialty •Menu planning & design •Menu evaluation •Contribution margin 21 Tuesday, May 19, 2009 21 Let’s go over and review these before we conclude with today’s lesson! Hungry?

Add a comment

Related presentations

Related pages

cha6 menu - スペースエム

s5: 白黒系: 曲線的: 4ドア: パーソナル: 嫌い: 基本集合={ s1,(s2,s6),s4,(s3,s5) } 決定クラス: D1={ s1,s6,s4 } D2={ s2,s3,s5 } 下 ...
Read more

cha6 menu - スペースエム

ダウンロード前に必ずお読みください! ダウンロードは、「Downloadデモ」をクリックして下さい ...
Read more

Ganesh Chat and Mess Menu - Zomato

Ganesh Chat and Mess Hebbal Menu - View the Menu for Ganesh Chat and Mess Bangalore on Zomato for Delivery, Dine-out or Takeaway, Ganesh Chat and Mess menu ...
Read more

Cottage Kitchen - 10 Photos - Museums - 400 W Hopkins St ...

... but appreciate that the homemade desserts I had are as varied as the menu and the week's hosts, so your mileage may vary. Insider tip: ...
Read more

HotCrown Jewelry

Close menu. Menu; Search; Log in; Create account; 0 Cart Added to Cart ... 00-972-72-299-1000 or Twitter; Facebook; Instagram; Pinterest ...
Read more

Chicken Cha Cha | Tandem Create

Chicken Cha Cha is low cost quality Chicken fast food concept Est 2014. ... They wanted a low cost menu without compromising quality.
Read more

The Lodge | Anavilhanas Jungle Lodge

Anavilhanas Jungle Lodge Menu ... Reviews; Anavilhanas Jungle Lodge; The Lodge; The Experience; ... wordpress/wp-content/uploads/slideshow-gallery/slide ...
Read more

O Hotel | Anavilhanas Jungle Lodge

Menu Pular para o conteúdo. Anavilhanas Jungle Lodge; O Hotel; A ... ...
Read more