there are several factors to consider when developing a menu

Glencoe Culinary Essentials Chapter 12 Creating Menus

Chapter 12 Creating Menus

1

• There are several factors to consider when developing a menu.

• In addition to considering the necessary factors, a chef must choose from among different menu types.

Section 12.1 The Menu



2

• The menu determines: • the customers the restaurant will attract • the restaurant’s layout and equipment• the skills workers must have• the type and number of supplies

The Importance of the Menu

menuA listing of the food choices a restaurant offers for each meal.



3

• Influences on a menu:• target audience and

what prices they will pay

• type of foodservice operation

• location, culture, and eating trends

The Importance of the Menu



4

• The most popular types of menus include: • fixed• cycle

Menu Types

fixed menuA menu that offers the same dishes every day for a long period of time.

cycle menuA menu that is used for a set period of time, such as a week, a month, or even longer. At the end of this time period, the menu repeats daily dishes in the same order.



5

• The most popular types of menus include: • à la carte• semi-à la carte

Menu Types

à la carteA menu that offers each food and beverage item priced and served separately.

semi-à la carteA menu with the appetizers and desserts priced separately.



6

• The most popular types of menus include: • table d’hôte• prix fixe

Menu Types

table d’hôteA menu that lists complete meals, from appetizers to desserts and sometimes beverages, for one set price.

prix fixeOffers a complete meal for a set price. With a prix fixe menu, the customer chooses one selection from each course offered.



7

• The most popular types of menus include: • meal-based

Menu Types

meal-basedA menu that shows dishes available for a single meal.



8

• In family-style and hotel restaurants, you will find foods listed as à la carte, semi-à la carte, and table d’hôte.

• A banquet is an example of a table d’hôte menu, except everyone is served the same meal.

Menu Types



9

• Breakfast menus may be à la carte or continental.

Menu Types

continental menuA breakfast menu that provides mostly a selection of juices, beverages, and baked goods.



10

• Lunch menus usually provide a wide selection of à la carte items.

Menu Types



11

• Dinner menus usually include the same food categories as lunch, but are more complex.

Menu Types



12

• Foodservice professionals have developed several principles to plan successful menus.

• Once the menu is planned it needs to be organized to appeal to the customer.

Section 12.2 Menu Planning and Design



13

• A clear and accurate menu will help your operation sell its food and meet customers’ expectations.

• Menus may be planned by chefs, dieticians, foodservice directors, and main offices of chain restaurants.

Menu Basics

How could a menu help meet your expectations of a restaurant?



14

• Balance on the plate includes: • placement• serving size• number of foods• proportion

Menu Basics

proportionThe ratio of one food to another and to the plate.



15

Menu BasicsGive examples of the truth-in-menu guidelines listed.

Brand Names Must Be Represented Accurately

Examples might include Hunt’s Ketchup, Green Giant Frozen Vegetables, and Butterball Turkey

Dietary/Nutritional Claims Must Be Accurate

Low-sodium or fat-free foods must be prepared to keep these characteristics; nutritional claims must be supported with statistical data

Food Preservation Must Be Accurate

Terms such as fresh, frozen, chilled, dehydrated, dried, bottled, and canned must be used correctly to describe menu items

Guideline Example



16

Menu BasicsGive examples of the truth-in-menu guidelines listed.

Quantity Must Be Accurate

If a sirloin is 16 ounces, for example, the menu must state that this is the weight prior to cooking

Ingredient Locations Must Be Accurate

If Dover Sole is on a menu, for example, then the sole must actually be from Dover, England

Quality or Grade Must Be Accurate

When listing a quality or grade for meats, dairy products, poultry, and vegetables or fruits, they cannot be substituted for a different quality when preparing the dish

Guideline Example



17

Give examples of the truth-in-menu guidelines listed.

Guideline Example

Menu Basics

Cooking Techniques Must Be Accurate

If broiled swordfish is on your menu, for example, you cannot serve the swordfish baked

Pictures Must Be Accurate

For example, apple pie à la mode must be apple pie served with ice cream

Food Product Descriptions Must Be Accurate

If shrimp cocktail is described as “four jumbo shrimp on a bed of crushed ice with a zesty cocktail sauce and lemon wedge,” it must appear and be presented exactly this way



18

• Menus need to change from time to time because costs of ingredients may change.

• Menu descriptions should be appealing, short, and understandable.

Menu Basics



19

• A menu’s cover design, color, style of lettering, paper weight, and descriptions all influence how customers feel about the restaurant.

Menu Style and Design



20

• Three types of menus: • printed


printed menuAny form of printed menu list that is handed to customers as soon as they sit down.



21

• Three types of menus: • menu board


menu boardA handwritten or printed menu on a board on a wall or easel.



22

• Three types of menus: • spoken


spoken menuA server states what foods are available and the prices of each.



23

• appetizers• soups• salads• cold and

hot entrées• sandwiches

Menu Categories

• accompaniments• desserts• cheeses and

fruits• beverages

• Generally, menu categories are listed in the order in which they are eaten:



24

• The final step in creating a menu is setting the prices.

• Choose the correct pricing to help make your business a success.

Section 12.3 Pricing Menu Items



25

• Menu prices are influenced by:• labor• competition• customers• atmosphere• location• supply costs

Menu Pricing



26

Pricing MethodsExplain each of the pricing methods that are listed.

Factor Method Uses a pricing scale based on a percentage of the good and non-food costs needed to operate a restaurant successfully

To find the selling price of an item, take the food cost of the item and divide it by the desired food cost percentage

Contribution Margin Method

Uses a general contribution of customers to costs besides food for running a kitchen; add the contribution margin per guest to an item’s standard food cost

Method Explanation

Markup-on-Cost Method



27

Pricing MethodsExplain each of the pricing methods that are listed.

Average Check Method

Prices an item near an average check total that you would like each customer to spend

Charges approximately what the competition charges for similar menu items

Psychological Pricing Method

Bases menu item prices on how a customer is likely to react to the price

Method Explanation

Competitors’ Pricing Method



28

• Different pricing methods carry different levels of risk.

Pricing Methods



29

• Track how well menu items are selling:

• Review your records to see how well each menu item sold.

• Decide which items to keep on the menu and which to take off, or which to modify in terms of price or ingredients.

Pricing Methods

there are several factors to consider when developing a menu

Documents

menus chapter

breakfast menus

lunch menus

dinner menus

successful menus

popular types of menus

cartea menu

different menu types