menu planning chapter 3. menu planning principles qualify the client date number of guests location...
TRANSCRIPT
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