The "Business" Of Successful Menu Planning

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your schedule.

Delight your guests…develop your business.

American Bed & Breakfast InnsCOPYRIGHT (C) 2009 – ALL RIGHTS RESERVED

The Business of Successful Menu PlanningThe Business of Food Selection: who you serve, what you serve, and why.The Business of Delighting the Guest with Details: details that produce raving guests.The Business of Food Service: legal guidelines, industry standards, and contingency planningThe Business of Documenting Food Service Expenses: determining the real cost of your meal service.

In this Webinnar you can learn more about:


The American Plan – a breakfast with every stayAverage length of stay for your guestsPantry stock, and daily versus weekly shoppingContingency plans…what if?

If you offer breakfast as part of your overnight room rate, or if you simply want to offer a variety of snacks and refreshments, create a rotating menu to make it easy on yourself.

Important considerations include:


Family groups Business TravelersOlder travelers (Seniors)

Tourist/Leisure Travelers

Age Income LevelSex Life Cycle

Your guest demographic:

Your guest category:

Menu planning - what you serve, and when - is all about the guest. In planning your menus, it is important to think about:


Your guest profile is one component of choosing appropriate menu items. It is also important to consider special dietary requests like those listed below. Planning these adjustments into your menu program will ensure that you handle special requests with ease.

Medical exceptions – Sugar-free, Salt-free, Cholesterol-freeFood allergies – peanuts, dairyEthnic and Religious restrictions – Kosher, VegetarianMacrobiotic, Organic preferences



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A commitment to providing breakfast, afternoon tea, or other snacks to your guest is a promise. Some guests may choose your establishment specifically based on this amenity.

Choosing a menu that will delight your guests and drive your business goes beyond simply choosing and preparing great food.


Determine your non-negotiable standards and execute them with every guest, every time.

Hot items served Hot, not room temperatureCold items served Cold, not room temperatureBeverages served at appropriate temperatures• Cold fresh juice, and refills

• Hot Coffee, and refills

• Ice water with ice, and refills

• Hot Tea, and refills

Fresh butter--untainted by other foods--at every tableBeverage condiments at every table: sugar, sugar-substitute, cream


Wow the guest with attentive service. Anticipate their needs.

Complete beverage refills without being asked• Fresh juice • Hot Coffee• Ice water with ice

• Hot Tea

• Creamer Clear crumbs quickly using a Table CrumberClose out the meal promptly


Surprise and delight a guest with subtle details.

Personalized attention from you, the InnkeeperName recognition for each guestA sincere smile – you are “on stage” during the entire meal period! Interaction with guests’ children or grandchildren – and genuine patienceWell groomed staffComplimentary extras:• Local and national newspapers• Gift acknowledging the stay or event• Fruit, candy, or cookies throughout the day


Critique your dining room as if it was the competition. Consider the following. What would your guests say?

Clean and clutter-freeComfortable seating & sturdy tables, with room for guests to move aroundWell ventilated with a comfortable ambient temperatureWell lit, even in the day timeBackground music that “sounds right” – not too loud and not too softThe aroma of fresh baked goods drifting from the kitchen


Set the table and the mood. Your guests will remember little details long after the meal has ended.

Set a perfect table…Clean, pressed linensSpotless silverware and glasswareLarge, absorbent napkinsFilled, clean-to-the-touch condiment and spice containersFresh flowers


Share information with your guest about the products you serve.

Highlight special features of selected food and beveragesLocally grown and organic offeringsIn-season selectionsHome Made“Our Own”“House Brand”‘From our garden”


You’ve determined the menu, created a picture perfect setting, and brushed up on your guest service skills. Now what?

Serving food is a business inside of your larger business of running your Bed & Breakfast or Inn, and requires additional considerations.


Determine your legal obligations with respect to your food business. Yes, it is a business!

Licensing requirements, and food and alcohol service standards:

StateCountyTownshipCity


Ensure that you understand and implement generally accepted guidelines. It’s smart business.

ServSafe® provides standards on:ShoppingReceivingStoragePreparationServing

Go to www.servsafe.com for more information about their program.


http://www.servsafe.com/

Service should be seamless to your guest. Plan for the unexpected.

What if:The cook is sick? Remember, that may be you. • who will prepare the foodThe equipment breaks down?• how quickly can you replace or repair it• what will you do until you have working equipment againThe equipment is no longer suitable for the amount of food your prepare?


You know you have mastered menu planning and food preparation…it’s a feeling. Guests consistently compliment your attention to detail, and the quality of your food.

Remember though, that successful Bed & Breakfasts and Inns are part guest satisfaction and part bottom line results.

Documenting your food service costs helps to quantify your profits, and your success.


How much did we buy?How much did we prepare?How much did we use?How much did was left over?Who was in the house (what kind of guest)?What was the weather?What events are going on in the area?What special circumstances occurred?

Successful menu planning comes from good record keeping.Successful menu planning comes from good record keeping.


Choose the right menu for you and your guests, based on the market and your abilities.Keep an eye on the details that matter to guests. Execute these ‘extras’ consistently – every guest, every time.Know the laws, rules, and regulations for food service providers in your area. Use industry standards and best practices to ensure top notch service.Document your true costs. Capturing accurate data will ensure your success year over year.

This On-demand Web-This On-demand Web-inn-inn-ar highlighted key operational ar highlighted key operational considerations which can enhance your menu planning, considerations which can enhance your menu planning, your guests’ satisfaction, and your bottom line.your guests’ satisfaction, and your bottom line.



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The "Business" Of Successful Menu Planning

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