menu management week 4 31 oct 2012

Week 4

MENU MANAGEMENT

Dimitris S. Dimitriou

Hotel Management Programwww.citycollege.ac.cy

Nutrition for Food Service Operation • Nutrition and Food Issues are Huge• Two-thirds of Americans are overweight. • 48 million fall ill to pathogens in food annually. • 12.6 million don't have enough food to stay

healthy.


Nutrition: The Science of Food• Nutrition: the study of nutrients in food,

how the body uses nutrients, and the relationship between diet, health and disease. Major food manufacturers employ nutritionists and food scientists. Nutritionists may also work in journalism, education and research. Many nutritionists work in the field of food science and technology. Hotel Management Program

www.citycollege.ac.cy


The human body requires seven major types of nutrients

A nutrient is a source of nourishment, an ingredient in a food, e.g. protein, carbohydrate, fat, vitamin, mineral, fiber and water. Macronutrients are nutrients we need in relatively large quantities. Micronutrients are nutrients we need in relatively small quantities.

http://www.medicalnewstoday.com/articles/161547.php

http://www.medicalnewstoday.com/articles/195878.php

Marine Ecosystems in Danger From Climate Change

Climate change is projected to shrink the body weight of marine fishes by 14 to 24% globally by 2050, according to a recent study from The University of British Columbia. The results of the study provide a new understanding of climate change’s impact on marine ecosystems.

• Indeed, changes in temperature and oxygen

content directly affect the ecophysiology (the adaptation of an organism’s functions to environmental conditions) of marine water-breathing organisms and lead to a reduction in both individual and assemblage-level body size.


Nutrition and Food Service Managers


Services include the following, and they specialize in requests:

Evaluation of meal services

Periodic reviews of food production, meal preparation and sanitation

Training of the staff in all aspects of food service management, food safety and sanitation, resident acceptance and the concept of hospitality

Menu development and analysis


•Policy and procedure manuals

•Detailed in services to your food service and dietary staff including precepting of Dietary Manager course as needed

•Fiscal education and support including: development of comprehensive fiscal controls and analysis of food and labor budgets

•Quality Assurance: monitor adherence to facility policies, menu systems, and purchasing and ordering systems

Contemporary Dietary Concerns• Images If you've ever combed the supermarket for affordable,

quality, nutritious foods, you know how difficult it can be. With rising food costs, the need for convenience and the frequent inability to read and understand ingredients lists, you may end up with a basket full of unhealthy foods. However, even with these challenges, six in 10 Americans consider nutrition "very important," according to a recent poll by the American Dietetic Association. Though the number of people concerned about nutrition has increased in the past few decades, life-threatening, diet-related problems like cancer, heart disease, diabetes, digestive conditions and obesity plague the population.http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2AjyGlEEG


http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/


Economy -


The ADA reports that over half of those polled believe "organic" foods to be healthier. This, however, may not be enough for Americans to purchase them regularly, as "sticker shock" from common organic products has some wondering if they are worth it, reports the New York Times.

Rising fuel costs, higher demand, supply shortages and production costs are all contemporary factors contributing to the price increases for both organically produced and standard foods.

http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2Ajz2ArU5




Fast Food Culture

In 30 years, the number of hours worked by Americans has increased by 20 percent, states the Journal of the American College of Nutrition. With dwindling time, families find the "fast food" meal more convenient and, in some cases, less expensive than traditional home cooking.

http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2AjzcfLMF



More than 90 percent of Americans know that

information, but less than half have heard about probiotics and allergen-free foods. http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2Ak09qY3w


SolutionsWith seven out of 10 Americans dying from chronic disease these days, solutions are being addressed by organizations like the Centers for Disease Control and Prevention and the ADA.

http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2Ak4oSGVe





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Future TrendsRecent research shows a trend toward group wellness coaching. Wellness coaching can not only improve health for individuals but may "leverage change" in the overall population

http://www.livestrong.com/article/342878-contemporary-nutrition-issues-insights/#ixzz2Ak5EJJby



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Contemporary Diet and Concerns

Portion SizesSome of the most startling evidence of the changes in contemporary diet lie in portion sizes. The typical portion size for a hamburger increased up to 223 percent from the 3.9 oz. burger in 1954. Portion sizes for an order of french fries increased nearly 200 percent from 1955 figures. These two examples point to a possible change in nutritional intake. With increased size of hamburgers and french fries comes a greater saturated fat intake. Over-consumption of saturated fats can increase your risk of developing atherosclerosis, or hardening of the arteries.

http://www.livestrong.com/article/454528-contemporary-diet-and-nutrition/#ixzz2Ak6iqGwM

http://www.livestrong.com/article/454528-contemporary-diet-and-nutrition/


• Added Sugars• Americans' passion for sweets is reflected in the amount

of added sugars the average person consumes. The "Dietary Guidelines for Americans 2010" estimates that added sugars make up 16 percent of the current American diet, far higher than the recommended 10 percent. High consumption of added sugars can lead to weight gain and poor nutrition. Sugar consumption, like fat or cholesterol, can become addictive. This consequence has fueled the food industry as it tries to satisfy the American sweet tooth.

• http://www.livestrong.com/article/454528-contemporary-diet-and-nutrition/#ixzz2Ak7DEZ00




Fast Food Consumption• Another trend affecting diet and nutrition is fast food

consumption. A 2003 study by Columbia University and the Obesity Research Center at St Luke's-Roosevelt Hospital in New York found that restaurant food consumption by children ages 6 to 11 increased almost 300 percent between 1977 and 1996. It's hard to deny the convenience that fast food offers.

•http://www.livestrong.com/article/454528-contemporary-diet-and-nutrition/#ixzz2Ak7hDq1Q




Sodium Intake• The increased intake of prepared foods along with

processed foods has brought about another change in the contemporary diet that might affect future cases of high blood pressure, or hypertension. The Centers for Disease Control and Prevention warns that the American diet contains far too much salt. Americans consume more than 3,400 mg of sodium each day, well more than the recommended 2,300 mg intake. With the increase in sodium comes a heightened risk for heart disease and high blood pressure. These trends might lead to changes in life expectancy for future generations.

•http://www.livestrong.com/article/454528-contemporary-diet-and-nutrition/#ixzz2Ak8ApUV4

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The Menu Menu pricing need to fulfill two needs, for the caterer the

need to make adequate profits and for the customer the need to satisfy getting value for money.

Menu Pricing StylesCost plus pricing

Competition pricing

Rate of Return pricing

Elasticity Pricing

Backward Pricing

Prime Cost

Departmental profit margins

Differential profit margins


Menu Schedule

It can be designed from Monday to Sunday on spreadsheet having the Lunch and the Dinner menus.


Types of Menus• What are the different types of menu in a

restaurant?• the types of menus at a restaurant can be: a

static menu, a cycle menu, a market menu, a hybrid menu, an à la carte menu, semi à la carte menu and a table d'hote menu.Read more: http://wiki.answers.com/Q/What_are_the_different_types_of_menu_in_a_restaurant#ixzz2AoPZ5z5X


http://wiki.answers.com/Q/What_are_the_different_types_of_menu_in_a_restaurant



What is menu planning? • Menu planning is the selection of a menu for an event.

Such as picking out the dinner for your wedding or even a meal at a Birthday Party. Menu planning is when you are preparing a calendar of meals and you have to sit down and decide what meat and veggies you want to serve on each certain day. You also can plan reunions and wedding receptions like this. Sometimes it can be challenging.

• It never ends.• Menu planning is ongoing process, dynamic process

which meets the guest expectatios – present and potential

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What are the factors to consider in menu planning?

• Who is the menu for? Child, elderly, active person and what particular nutrients they would need. What type of menu is it, breakfast, lunch dinner, snack.. daily menu should include all four. Balanced using the food pyramid, adequate servings of all food groups. Variety is also key.Read more:

• http://wiki.answers.com/Q/What_are_the_factors_to_consider_in_menu_planning#ixzz2AoUSb3Qe


http://wiki.answers.com/Q/What_are_the_factors_to_consider_in_menu_planning



• The menu is the most important internal marketing and sales tool a restaurant has to market its food and beverage to customers. It is the only piece of printed advertising that you are virtually 100 percent sure will be read by the guest. Once placed in the guest’s hand, it can directly influence not only what they will order, but ultimately how much they will spend. Menu design directly influences sales revenue. Management is constantly forecasting business volume to estimate how much to buy, keep in inventory, and prepare. A properly designed menu makes these kinds of decisions easier and more accurate.


The Psychology of Menu Design

The Psychology of Menu Design

• A well-designed menu can educate and entertain the customer as well as be a communication, cost control, and marketing tool for your restaurant. The menu is designed to help the guest decide what to order. When you strategically place menu items on the menu, you will sell more of them than if you placed them randomly.


• The final process of nutricient analysis is to evaluate the menus and modify according to meet the nutrient standards.

1. Review the menus for variety

2. Evaluate how well the current menus meet the appropriate nutrient standards.

3. Review the portion of serving sizes


Evaluate Menus

Menu Management software

• Restaurant Food Cost Professional Software is a complete restaurant inventory software, menu and recipe cost software and also a great restaurant accounting software rolled into one great restaurant software program. This software has both a periodic inventory and also a perpetual inventory based on how you set it up. The restaurant accounting software has many useful features such as an invoice tracking program that keeps track of your invoices and expenses from all sources like food vendors, hood cleaning, equipment rentals and much more. The program with its restaurant menu software also has a menu and recipe costing feature that lets you set up your menu and recipe cost and keeps your food cost numbers correct and current all the times. With any change in price on any item in your restaurant inventory that is an ingredient in a menu item or recipe the cost of all items in the menu are automatically updated. Hotel Management Program

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What is the definition of a standard recipe?

• A standard recipe is as its said..to standardize each dish..this is beneficial to consistency in quality and cost control.

• What are the advantages to staff and customer of a standard recipe?

. Consistancy and familularzation.


Standard Product Costs and Pricing Strategies

Menu Engineering


Menu engineering provides the manager with information about a menu item’s profitability, as well as popularity, so that proactive planning, recipe design and customer pricing decisions can be made.

Menu engineering is not a substitute for proper purchasing, food rotation, standard recipes or any of the other basic kitchen controls that can negatively impact your costs.

Rather it is a method of evaluating every item on your menu relative to its present contribution to bottom line dollars, thereby allowing managers to recognize the items they want to sell!

If they are too high;

Sales Suffer

If they are too low;

Profits Suffer


Menu prices

1. Be directly related to costs

2. Help product profitability

3. Serve as a cost control tool

4. Refresh realistic markups (the difference between a menu item’s cost and selling price)


Menu Prices


Maximum allowable food costThe maximum allowable food cost figure determines the food cost percentage an operation needs in order to achieve its profit objectives. It is calculated from the actual operating budget of the business.

To calculate the maximum allowable food cost percentage, select a representative accounting period and determine the amounts for: • payroll related expenses (salaries, wages, taxes, and fringe benefit)• overhead expenses (advertising, utilities, maintenance, other supplies excluding food costs). • Also include a target figure for profits before tax.

The actual food cost percentage appears on the monthly income statement. This is the cost of the food consumed by your customers, and does not include employee meals or spoilage.

Although the actual food cost indicates what the food cost is currently running, it has little value unless the operator knows what the target percentage should be.


Actual Food Cost


Potential food cost

Potential food cost is a theoretical or ideal percentage which indicates what the food cost should be in a perfectly run restaurant, given the sales mix. It reflects the fact that the most popular menu items will have the greatest influence on the overall food cost percentage. To calculate the food cost percentage of each dish:

• Multiply the food cost per item with the number of portions sold• Multiply the sales price by the number of portions sold• Add both columns and then multiply the total cost by 100 and divide it by the total of the sales column. This will result in the potential food cost.

Standard food cost

Management needs to adjust the potential food cost to include waste and spoilage that occurs during normal preparation, as well as an allowance for complimentary or discounted meals to employees and guests. An acceptable variance will range from half to three percentage points of food sales.The exact percentage is determined from management studies. The standard food cost percentage is calculated by adding this variance percentage to the potential food cost.

The difference between actual food cost and standard food cost reflects inefficiencies that should have been controlled by management.


• Standard recipes must be established for each drink.

It is straight forward for the basic types of liquor served, since a recipe is a standard portion. It is important for the staff to be familiarized.

RequisitionsSome establishments use the daily requisitions, costed and

totaled as a basis of calculating a daily beverage cost


Standard recipes for beverages

• Two measuring devices are the shot glasses and jiggers.

• The shot glass is generally used for the basic highball drink that the establishment serves.

• The jiggers is usually of stainless steel and measures smaller quantities of ingredients


Measuring devices

Establishing Drink Selling prices

• Consider gross profit in pricing drinks• Drink selling prices are established to yield on overhaul

desired beverage cost percent, in the same way as food-menu prices.


• In establishments with several bars, it is sometimes necessary to transfer beverages from one bar to another.

Spillage AllowanceSome establishments permit spillage allowance. This allowance aknowledges that it is not practical to expect that the liquor from a bottle can be accounted for down to the last drop.


Interbar Transfer

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Common Menu Pricing Methods

Your restaurant concept, that is, the type of food, service and ambience has a lot to do with the different challenges a restaurant owner might face when pricing menu items.

Ideal Food Cost Pricing MethodThis method calls for an owner to consider the actual cost of a menu item, then consider his or her ideal food cost percentage. Ideal food cost percentage varies, but typically lies somewhere between 25 and 30 percent. The two are divided and voila, you have a menu item price. See the example below:

• Direct costs• Indirect costs. • Preparation and labor.• Overhead expenses.• Volatile food costs.• Competition• Service type.• Pricing boundaries.


Things to Consider Before Pricing

Thank you


menu management week 4 31 oct 2012

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