Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: –...
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Transcript of Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: –...
![Page 1: Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: – Identify factors to consider when planning a menu – List.](https://reader036.fdocuments.in/reader036/viewer/2022062304/56649edd5503460f94bee498/html5/thumbnails/1.jpg)
Chapter 4
The Menu
![Page 2: Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: – Identify factors to consider when planning a menu – List.](https://reader036.fdocuments.in/reader036/viewer/2022062304/56649edd5503460f94bee498/html5/thumbnails/2.jpg)
Objectives• After reading and studying this chapter, you
should be able to:– Identify factors to consider when planning a menu– List and describe some common menu types– Discuss methods for determining menu item
pricing– Identify factors to consider when determining a
menu’s design and layout
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![Page 3: Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: – Identify factors to consider when planning a menu – List.](https://reader036.fdocuments.in/reader036/viewer/2022062304/56649edd5503460f94bee498/html5/thumbnails/3.jpg)
The Menu• Heart of any restaurant
– Important factor: quality of food
• Considerations:– Needs of guests in target market and trends– Capability of cooks– Equipment capacity and layout– Consistency and seasonal availability of
ingredients– Price and pricing strategy
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The Menu (cont’d.)– Nutritional value– Contribution theory– Accuracy in menu– Type of menu– Actual menu items– Menu analysis– Menu design and layout– Standard recipes– Food-cost percentage
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Capability/Consistency• Capability to produce the quality and quantity
of food necessary – Basic consideration
• Standardized recipes– Ensures consistency
• Well tested• List quantities of ingredients and step-by-step methods
to produce a quality product
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Capability/Consistency (cont’d.)• Elements that have an effect on capability and
consistency:– Menu complexity– Number of meals served– Number of people to supervise
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Equipment• Equipment must be installed in an efficient
layout– Systematic flow of items from receiving clerk to
guests • Critical to operational efficiency
• Avoid overuse– Too many items requiring one piece of equipment
• May slow service
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Availability• Constant, reliable source of supply at a
reasonable price must be established– Take advantage of seasonal items when they are
at their lowest price and best quality – High-quality ingredients make a high quality
product• Fresh must be fresh
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Price• Factors in building price-value:
– Amount of product– Quality of product– Reliability or consistency of product– Uniqueness of product– Product options or choices– Service convenience– Comfort level– Reliability or consistency of service– Tie-in offers or freebies
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Factors in Pricing• Menu items
– Selected to complement the restaurant image – Must be appealing to its target market
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Menu Pricing Strategies• Comparative approach:
– Analyze competitions’ prices• Individual items are selected and priced• Cost must equal predetermined food-cost percentage
• Ratio method:– Price individual item and multiply by ratio amount
necessary to achieve desired food-cost percentage– May lead to weighted average approach
• Food-cost percentage, contribution margin, and sales volume are weighted
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Calculating Food-Cost Percentage
• Food cost – Is reflected in pricing– Varies with sales– Provides a simple target for which to aim– Is a barometer of the restaurant’s profitability
• Inventory– Time-consuming – Complicated
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Nutritional Value• Greater public awareness of healthy food and
individual wellness prompted:– Changes in cooking methods– Changes in type of cooking oil– Demand for healthier items, like chicken and fish– Use of boiling, poaching, steaming, roasting, etc.
• Opposed to frying
– Lower-fat menu items– More meatless and vegetarian options
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Contribution Margin• Difference between sales price and item cost
– Amount left over goes towards covering fixed and variable costs
• Example:– Steak selling price: $14.95– Steak cost: $ 5.00 – Contribution margin: $9.95
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Flavor• Flavor is a sensory impression of a food or
other substance determined by chemical senses
• Other factors: – Aroma– Texture– Sight– Sound
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Accuracy in Menu• Restaurants must be accurate and truthful
when describing dishes on the menu– Beef described as prime must be prime
• Some restaurants have been heavily fined for violations of accuracy in menu
• Menu-labeling calorie count requirement – New York became the first municipality to enact
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Sustainable Menus• Seasonal, sustainable ingredients
– Drive the menu at many contemporary restaurants
– Example: Founding Farmers restaurant• Bankrolled by the North Dakota Farmers Union• Meets leadership in energy-efficient design standards
and Green Certified Restaurant operational standards
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Kids’ Menu• Restaurants that cater to families usually have
a separate kids’ menu– Bold colors and catchy make-believe characters
• Other amenities:– Play areas– Fun placemats– Crayons– Small take-home prizes
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Menu Items• Menu items depend on the type of restaurant:
– Range of items is critical to the overall success
• Include:– Appetizers and soups– Salads– Entrees– Desserts– Matching/pairing
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Menu Types• Include:
– Dinner-house: separate similar entrées– À la carte: individually priced items– Table d’hôte: selection of several dishes from
which patrons make a complete meal at a fixed price
– Du jour menu: lists items served only on a particular day
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Menu Types (cont’d.)
– Cyclical: generally used in institutions• Menus are repeated in cycle every few days
– California: order any menu item at any time of day– Tourist: used to attract tourists – Degustation: sample of the chef’s best dishes
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Menu Types (cont’d.)• Lunch and dinner menus
– Lunch menus need to be easy to read and food must be produced quickly
– Dinner menu portions and prices tend to be larger
• Degustation (chef’s tasting) menus:– Sample of the chef’s best dishes– Served in several courses– Takes longer to serve
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Menu Engineering• Several approaches
– Must be a balance:• Price perception
– Bayou and Bennett recommend analysis by:• Individual menu items• Categories of menu offering• Meal periods or business categories
– Menu management software applications: • Can help answer questions
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Menu Design and Layout• Should reflect the ambience of the restaurant
– Menu size may range from one to several pages– Come in a variety of shapes
• Generally 9” x 12” or 11” x 17”
– Printing and artwork should harmonize with the theme of the restaurant
– Names of dishes should be easy to read and understand
– Should include a strong focal point
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Menu Design and Layout (cont’d.)
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Figure 4.5: Focal point of a single-page menu
Figure 4.6: Focal point of a two- or four-page menu
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Standardized Recipes• Used to maintain consistent food quality
– Clearly indicates:• Portion size• Ingredients• Weights• Production steps (e.g., cooking methods and time)
– Acts as a control device:• Same ingredients in the same amounts are used over
time
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