Planning a Menu

1
Planning a Menu

• -dont forget the customer!

2
Type of Institution

• The menu must serve the needs of the customer.
• The ranges of food, speed, and different levels
  of customer service must be considered.

3
Business Times

• Breakfast- Mainly stay the same within the
  country
• Lunch- Must contain speed, simplicity, and
  variety
• Dinner- More selection, more service, and higher
  prices

4
Types of Menus

• Static versus Cycle-
• Static- Menu stays the same day to day while the
  guests rotate
• Cycle- Menu rotates daily and eventually repeats
  itself

5
A la Carte and Table d Hote

• A la Carte- each item on the menu is individually
  listed with its own price
• Table d Hote- no choices in the menu. Each menu
  is listed as a group with one price.
• banquets

6
Building the Menu

• Classical Menu
• Cold hors d oeuvre
• Soup
• Hot hors d oeuvre
• Fish
• Main Course
• Hot Entree

• Cold Entrée
• Sorbet
• Roast
• Vegetable
• Sweet
• Dessert

7
Modern Menus

• Still follow classical form, however many courses
  have been omitted.

8
Variety of Foods

• A few guidelines for Table d Hote Menus
• 1. Do not repeat flavors
• 2. Change textures
• 3. Serve foods with a variety of shapes

9
Guidelines for A la Carte Menus

• 1. Consider kitchen limitations
• Equipment
• Personnel
• Availability of foods

10
Complete Utilization

• Plan menus that utilize scraps.
• Plan production to avoid left-overs
• Plan ahead for use of left-overs
• Avoid minimum use perishable items

11
Menu Accuracy

• 1. Point of Origin
• 2. Grade or Quality
• 3. Cooking method
• 4. Fresh ?
• 5. Imported
• 6. Homemade
• 7. Size or portion

12
Menus

• Check your menus monthly against POS system for
  price differences.