Menu Planning

Chapter 3

Menu Planning Principles

Qualify the ClientDateNumber of GuestsLocationBudget

An Off Premise Event cannot be properly planned until the location and it’s facilities are known

The More Details the Better

Who are the guests? Age, Sex, Singles, Couples, etc?

Special Event or celebration

Any socioeconomic, ethnic or religious factors

Any Foods to include or avoid

Client’s likes and dislikes about previous events

Association or Corporate Affiliations

Budgetary Considerations – where to spend the $$$

Questions for clients

Purpose of the event

Is there a theme?

Is there a budget?

What beverages will be served

Group Dynamics

Be ready to answer

Recommendations on foods based on budget

What type of service would be best?

What is a reasonable cost for this type of event?

Set up and tear down time?

What is included in price (linens, tables, chairs, etc)

Can I supply my own liquor?

Is a guarantee required?

Are special permits needed?

Refund and cancellation policies.

Basic Menu Categories

Seated and Served Meals – Server Family Style

Buffets

Food stations (or Action Stations)

“Stand up” Cocktail Parties

Barbeques and Picnics

Combinations or variations of several

BuffetsSelf Service – less staffing requiredVariety of foods availableAlways must look full – must prepare more

foodMay or may not be more expensive than

platedMinimum selection should be

One SaladOne to two entrée choicesOne starchOne vegetableBreadsDesserts and Coffee

Food StationsWork well when the venue is spread out

A Variety of International Foods are Offered

When the client wants people to mingle

Can be staffed or not staffed or a combination of both

Can be hors d’oeuvres, Main Course or Dessert

Popular Concepts include:Stir fry cooked to orderEgg / Omelet StationsFajitas, TacosPastasMeat Carving Stations

Stand up Cocktail Parties

Either passed (or Butlered) or on buffet tables

Should be bite sized

Should be easy to handle with beverage

Barbeques and Picnics

Typically an outdoor event

Can be simple or complex

All Cultures have some form of BBQ

Catering MenusFederal Truth-in-Menu laws require that menus

accurately describe the foods offered:

Brand Names – must be used “as is”

Means of Preservation – e.g. “Never Frozen”, Fresh

Merchandising Terms – home style vs. homemade

Point of origin – Maine Lobster, Champagne

Price – all must be disclosed (service charges, etc)

Product Identification – reserve the right to substitute

Quality – USDA Prime, Choice, etc

Quantity – 5 oz.

Type or preparation

Dietary and Nutritional Claims

Terms must be accurate – such as ‘Fat Free’ or ‘low sodium’

Should know all ingredients for client safety – such as allergens

Also should be aware of any binders used in foods and their origins

Nutritional content claims should be support by laboratory Analysis

Big “8” Allergens

Eggs

Milk (also casein, whey)

Peanuts

Tree nuts

Fish

Shellfish

Soy

Wheat

Menu Types

Preprinted menus offer advantages such as:

Client can respond quickly by reading the menu – either selecting certain items or using them to develop others

Help ‘control’ clients by offering specific choices best suited to off premise catering

Kitchen Staff are already familiar with the menu

Menu Types

Should convey the image you want to project

Should be easy to read

Should include brief descriptions

Use exciting words – Juicy, Succulent, Enticing, etc

Spell check is just the first step – Eye Sea Wi !

GuidelinesAs a Rule, keep Off Premise Menus Simple

Consider appropriateness of foods, textures, shapes and flavors

Make it sound good!

Have dual entrée selections – surf and turf, etc

Do your research - visit new restaurants, etc.

Good Selections include: Foods that have worked well in the past Foods that the staff have experience with Signature Dishes Feature locally grown and seasonal foods Popular Favorites Beverage Selections

Special Diets

Vegans

Lacto-vegetarians

Ovo Lacto vegetarians

Pescatarians

Low fat

Low cholesterol

Diabetic

Kosher / Halal

Food Presentation

Use all 5 sensesSightHearingTouchSmell Taste

Serving and Holding Options

Keep Food Safe!!!Platters

Chilled ice displays

Use props from ethnic stores to serve ethnic foods

For plated meals, use unusual plates and platters

Culinary Trends

Even with caterers that specialize in traditional foods, such as “BBQ” or “New England Clam Bake” need to keep up on trends

Trends are cyclical – yesterday’s traditions return, but frequently “with a Twist”

Budget is always and ever will be important

Diet and nutrition -

Trends Ethnic Cuisines

Pac Rim, “Asian Fusion”, Pan Asian

Indian Cuisine

Latin American Cuisines

Cheese Courses

“Street Foods”

Specialty Breads

Tableside ordering -

Computing Food Quantities

Involves a certain amount of guesswork

Mistakes can (and will) Happen

Keep Records – the past can help the present

Know all you can about the client’s GuestsWho – male, female, age, profession Local or Out of TownPre or Post event ( i.e. Theater, Tailgate Party)Sophisticated or Occasional Party Goers

Too Much Food is Better than Too Little ( but not TOO Much)

How Much is Enough

Should be prepared for 5% to 20% extra –

The larger the group the small the % overage

20 people – prepare for 24 (20%)

200 people – prepare for 215 (7.5 %)

These are general guidelines –

These overages should be calculated as part of the fee.

General GuidelinesHors d’oeuvres –

4-8 pieces pp before dinner 8 -12 pieces pp at food stations 18-24 pieces pp – stand up dinner

Large Shrimp 1- 2 pieces butlered 4 -12 on a buffet

Soup (1st course)

Salads

Main Course

Side Dishes

Desserts

How Much is Enough - Yields

Many foods require trimming – can lose up to 45 % on some foods

Serving Size / Yield = Raw Portion Size

Tenderloin 4 oz. / 75% = 5.33 oz 150 guests X 5.33 oz = 799.5 oz / 16 = 49.96 lbs of

Tenderloin

How Much is Enough - Ordering

Use recipes to calculate raw ingredients for ordering

Match to the number of guests

Develop Menu cards in spreadsheet format –

Need knowledge of Quantity Food Preparation Techniques

Food Cost

The Food Cost can be determined by multiplying the amount of each ingredient by the cost per unit

Cost of the meal is the sum total of the cost of all ingredients –

Don’t forget labor, props, etc. when calculating cost to the client.

Leftovers

Can be risky because of food safety guidelines

Throw Out

Give to Client (keep accurate HACCP records, label)

Reuse –

Give to Charity

Staff Meals (on site only)

Use at companion facilities

Reward helpful people (valet parkers,etc)

Return to vendor

Next Class

Quiz Chapter 3

Chapter 4 – Beverage Service

Chapter 8 – the Show