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Cha6 Menu
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Transcript of Cha6 Menu
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Chapter 6
The Menu Food & Beverage Operations
1Tuesday, May 19, 2009Menus are what initially attract most diners to an establishment so Much attentions must be paid to this F&B topic
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Chapter Overview
• Menu pricing styles• Menu schedules• Types of menu
– breakfast, lunch, and dinner – specialty
• Menu planning & design• Menu evaluation• Contribution margin
2Tuesday, May 19, 2009Hope 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.
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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
3Tuesday, May 19, 2009Table DHote=Prix Fixe. Remember- may show up on exam
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4Tuesday, May 19, 2009Prix Fixe/Table Dhote
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5Tuesday, May 19, 2009
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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
6Tuesday, May 19, 2009Who can tell me what types of restaurants that might offer these types of menus?
Fast Food, BuffetsCafeteria, Institutional, Military, Rest Home, Senior Facility
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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
7Tuesday, May 19, 2009
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Common Specialty Menus• Children’s• Senior
citizens’• Alcoholic
beverage• Dessert• Room
service
• Take-out• Banquet• California• Ethnic
8Tuesday, May 19, 2009
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9Tuesday, May 19, 2009Typical Family Restaurant in America
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Menu Planning
• Know Your Guests (p.132)
• Guest preferences:– Interviews– Surveys– Comment cards– Trade journals– Production/sales records
10Tuesday, May 19, 2009Size of the Kitchen and Facility follows Menu Design and Capacity
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Menu Planning• Know your quality requirements• Mix of characteristics:
– Flavor– Consistency– Texture– From/shape– Nutritional content– Visual & aromatic appeal– Temperature
Make-buy analysis
11Tuesday, May 19, 2009Make it of Buy it?
Labor versus expertise and expense
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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
12Tuesday, May 19, 2009If 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
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Sources for Menu Item Recipes
• College or Culinary School
• Work/Restaurants• Classic Cookbooks• Trade Magazines• Colleagues • The Internet• TV• Experimentation
13Tuesday, May 19, 2009
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Typical Order of Menu Item Selection
• Appetizers and soups• Salads • Starches and vegetables• Entrees• Desserts• Beverages
14Tuesday, May 19, 2009
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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
15Tuesday, May 19, 2009No tricks only good food. Proper spelling, grammar and balance makes a popular menu
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Menu Design
Truth-in-Menu Laws• Grading (jumbo
shrimp?)• Freshness claims• Geographical origin• Preparation • Dietary or nutrition
claims• Portion size
16Tuesday, May 19, 2009You cannot lie on a menu. All things need to be accurate and correct.
Examples: Shanghai Hairy Crab but it’s Alaskan Snow CrabCoke but your serving Pepsi or another cheaper brand. Happens a lot here Rolex watch?
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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
17Tuesday, May 19, 2009
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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
18Tuesday, May 19, 2009
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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
19Tuesday, May 19, 2009Software 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!
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Contribution Margin Classifications
Contribution Margin=Selling Price-Food Costs
STAR
PUZZLES
PLOWHORSE DOG
Popularity
CM
20Tuesday, May 19, 2009Looking 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,
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Menu Review
21
•Menu pricing styles•Menu schedules•Types of menu •breakfast, lunch, and dinner •specialty •Menu planning & design•Menu evaluation•Contribution margin
21Tuesday, May 19, 2009
Let’s go over and review these before we conclude with today’s lesson!Hungry?