A menu serves two purposes: • Planning

• Communication

Planning- the menu gives an operation an

end goal to work toward

Communication- informing customers,

selling products, and creating identity

A la carte (AH le CART)

Du juor (doo-ZHEUR)

Cyclical

Limited

Fixed

California

Prix Fixe (PREE FIX)

Table d’hote (tah-buhl DOHT)

A la Carte- menu prices each item separately, everything has it’s own price and is paid for separately

Du jour Menu- Du jour is a French term, it means “of the day” ◦ A du jour menu lists items that are available on a

particular day

◦ In the USA, it’s often presented as a Daily Specials Menu

Cyclical Menu Chefs or managers change the menu after a

period of time

◦ Four menus for four seasons

◦ Can change on a daily, weekly, or monthly basis

Limited Menu Limited menus are just that- limited

◦ These menus make it easy to keep track of costs

Fixed Menu Offers the same items everyday

◦ Customers know what to expect

◦ Sometimes they supplement with a de jour menu to

offer variety

California Menu Lists all meals available at any time of day

◦ Diners that are open 24 hours often use California

menu

Prix Fixe Menu

(Pree- Fix or Pree-

Feeks)

Opposite of an a la

carte menu, offers

multiple menu items at

one price

◦ Choice of appetizer, full

entree with sides, and

dessert for one price

Table d’hote Menu (tah-buhl DOHT)

Table d'hôte is a French phrase that literally means "host's table". The term derives from the fact that such a meal resembles a meal served to guests at a home gathering, where the host has predetermined what the guests will be served

Similar to prix fixe menu, bundles various menu items into one package ◦ Often offered at banquets

Often organized by the order of courses ◦ Appetizers ◦ Soups ◦ Salads

◦ Sandwiches (can be offered before or after salads) ◦ Entrees ◦ Vegetables

◦ Desserts ◦ Beverages

Variations depend on what an operation offers and the image it wants to promote ◦ An Italian restaurant might offer a pasta course separate

from the rest of the entrees

A menu should reflect the character and

goals of the operation

Two steps in menu creation: 1. Planning

2. Design

Planning ◦ Managers must keep the following in mind: Physical Layout of the Facility ◦ Size of storage, service and dining areas

Skill of Personnel ◦ Operation’s personnel must fit the menu that planners create

Availability of Ingredients ◦ How cost efficient are items to produce

Target Market’s Wants and Needs ◦ Management can never forget who the operation is supposed

to be serving

Target Market’s Expectations ◦ Consistency is important

Profit Margin ◦ Planners should create the menu with profitability in mind

throughout the entire process

Designing ◦ Designers must consider the following elements when

laying out a menu: Medium ◦ Paper, menu boards, spoken menu

Layout ◦ How it is categorized and sequenced ◦ It can help further an operation’s identity and work to sell menu items

at the same time

Color ◦ Designers need to think about the feeling they want customers to get

when considering the operation

Font ◦ Different fonts have different connotations

Art ◦ Art can say a lot about an operation

A critical process for any operation

Price serves two main purposes: 1. Provides information to customers

2. Determines profitability

Price speaks to the market category in

which the restaurant falls

Profitability • Amount of money remaining for an operation

after expenses, or costs are paid

Target Margin • The difference between the amount of money

left over from the sale of food or beverages (after

preparation costs) and the amount needed to

pay for other overhead, like rent or heat.

It is crucial to success of any operation that management have the knowledge and means to analyze how well items on the menu are performing.

One of the most popular methods is menu engineering

◦Menu engineering ◦ Systematically breaks down a menu’s components to

analyze which items are making money and which items are selling

Stars ◦ Menu items that are profitable and popular

Plow Horses ◦ Menu items that are popular but less popular

Puzzles ◦ Menu items that are unpopular but very profitable

Dogs ◦ Menu Items that are unpopular and unprofitable

Carbonated Soft Drinks are one of the most frequently ordered items in the

US. Their low cost and high profitability makes them a STAR on any menu