Menus

1
Menus Recipes- chapter 4

• Describe 4 types of menus
• Identify the purpose of a menu
• Purpose of standardized recipe
• Calculate AS and AP, convert recipes from one
  yield to another, determine yield at different
  portion sizes, determine amount to purchase
• Calculate recipe cost cost per portion
• Make vs Buy decisions consider alternative
• Write a meat specification
• List factors that determine selling cost

2
Steps in menu production planning

• Given an event, a setting, number of guests
• Choose the type of menu
• Select the recipes or foods to be offered
• Determine the amount needed (AS)
• Determine the amount needed to purchase (AP or
  AS)
• Compare the cost of make vs buy
• Decide if you will make or buy items

3
Purpose of a menu

• Communicate with customer
• Sell the products
• Menus can be
• Spoken
• Posted - board
• Printed

4
Types of Menus

• Static all patrons offered same foods each day
  may change every 6 months
• Cycle developed for a set period and then
  repeated 21 days, 28 days
• Market menu based on availability of local
  products produce/fish may change daily
• Hybrid static menu with daily special

5
Menu courses/pricing

• North America appetizer or soup or salad,
  entrée, dessert
• European entrée, main, salad, dessert
• Pricing
• À la carte each food item ordered and priced
  separately
• Semi à la carte entrée priced to include side
  order
• Table dhôte or prix fixe complete meal at set
  price

6
Menu Language

• includes preparation method, main ingredients,
  cut, quality, service method
• Summer Vegetables with Tarragon Aïoli
• Accurate in stated cut, quality, quantity,
  nutritional content, ingredients, 11 million
  estimated prevalence of diagnosed people with
  food allergy1
• Food Allergy News, February-March 2005

7
Benefit of standardized recipe

• Produces a know quality quantity of food for a
  specific operation
• specifies type amt of each ingredient
• prep cooking procedures
• yield portion size
• Help train cooks, educate service staff,
  customers get consistent product, result in
  accurate food costing menu pricing
• Unless a site purchases a product, they must test
  recipes to standardize

8
Measurements-need accuracy for standardized
recipes

• Wt (heaviness) pounds/ounces
• Avg wt 10 can is 6 lb. 10 oz
• Volume (space of substance) tsp, cup, quart,
  liter - 10 can (13 cups)
• scoop size - servings/quart
• Wt volume for I cup H2O
• Count number shrimp/lb. 21-25 count

9
Determine the portion size amount needed

• What portion size should be provided?
• appetizer vs entrée vs main, lunch vs dinner
• cost, customers, merchandising, agency
  requirements
• Shall I buy in container, buy and put in
  container, make put in container?
• calculate amt of fruit salad to BUY for 75 box
  lunches (4 oz serving) - 4 oz x 75 300 oz
  fruit salad
• How many 10 cans of fruit salad should will be
  needed? 10 can is 106 oz (6 lb 10 oz)
• 300 oz/106 oz 2.83 cans or 3 cans

10
Food Costing for canned fruit salad

• You need to determine cost of 2.83 cans
• First determine unit cost
• 10 can sold / 6 cans per case
• 1 case 45.00/6 7.50/can(unit cost)
• 3 cans 22.50 /75 portions .30 portion
• If you only needed 2.5 cans decide if you can
  use the other .5 can may need to price on 3
  cans

11
Converting a recipe to make a new yield same
portion size

• Need 18.75 lbs (300 oz) fruit salad
• 1. My recipe makes 50 portions (4 oz)200 oz
• 2. Determine conversion factor
• new yield/old yield conversion factor
• 300/200 1.5
• 3. Multiply each ingredient by 1.5
• (This recipe has more items so will yield 300
  oz)

food Old amt CF New amt
oranges 3 lb/ 48 oz 1.5 72. oz
kiwi 3 lb, 8 oz 56 oz 1.5 84. oz
12
States of Refinement of Food

• AS as served
• AP as purchased
• EP Edible portion
• W Waste expressed as

13
When ordering amount of fresh fruit for a salad

• Convert AS amount to AP amount
• Kiwi need 84 oz but must buy AP
• 1 lb kiwi (AP) .85 lb ready to eat (AS) (15
  waste)
• AP AS x 100 /100-waste
• AP 84 oz x 100/100-15
• AP 8400.oz/85 98.82oz or 6.18 lbs
• Buy 99 oz (6 lb) kiwi AP to have 84 oz (5.2 lb)
  for salad AS
• Buy kiwi in a flat (10.00) ask how many
  pounds/16 oz
• Determine price/oz x 98 oz put into recipe
• Get total of all ingredients cost of recipe
• Recipe cost/ portions cost/portion

14
Make vs Buy Decision

• What is cost to buy item vs make?
• food cost and labor cost
• Do I have the labor available to make the item or
  will I have to hire extra labor?
• Do employees have the skill equipment?
• Do I have the space to make store?
• Which product look better/ tastes better?
• How much other work do I also have this day?

15
Food portions costing

• You have 14 gallons of ice cream. The ice cream
  cost 6.33 gallon (purchased in a 3 gallon tub
  for 19.00) You want to serve 4 oz portions
• 1. How many people can you serve?
• 2. What is food cost/serving?

16
ANSWER 1

• You have 14 gallons of ice cream how many people
  can you serve a 4 oz portion?
• First you need to convert gallons to ounces
• 14 gallons x 128 oz 1792 oz
• Second you divide the whole amount by the size of
  the portion
• 1792oz / 4 oz 448 servings each serving is 4
  oz. So you can serve (if you are careful in
  portioning) 448 people a four ounce serving

17
Answer 2

• What is the food cost of a 4 oz serving of ice
  cream if the ice cream costs 6.33 a gallon?
• First, how many oz are in a gallon? 128
• How much does 1 oz cost if a 128 oz is 6.33?
  6.33/128 .0494
• If 1 oz cost .0494 then 4 oz cost .1976 or .05
  for a 4 oz serving. This is just the food cost!
  What other costs would you include?

18
(No Transcript)
19
Determining AP when you know AS

• Most of the time you know AS
• You need 48 lb of cooked broccoli and the waste
  is 21 - how much raw broccoli do you need to
  purchase?
• AP AS x 100
• 100 - W

20
Answer

• You need 48 lb of cooked broccoli and the waste
  is 21 - how much raw broccoli do you need to
  purchase?
• AP AS x 100 AP 48 x 100
• 100 W 100-21
• AP 4800 AP 60.7 of 61 lb.
• 79