Menu The Foundation for Control

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Scope

1. Control points in Food and Beverage.2. Operational areas affected in the Food

and Beverage enterprise.3. Factors in Menu Planning.3. Factors in Menu Planning.4. External Factors affecting the Menu

change.

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Control Points in Food and Beverage

Operational Areas Affected by the Menu

The Menu’s Influence:

• Product control procedures• Cost control procedures• Cost control procedures• Production requirements• Nutritional content of meals• Equipment needs• Sanitation management

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Operational Areas Affected by the Menu

The Menu’s Influence: cont….• Layout and space requirements

• Staffing needs• Staffing needs

• Service requirements

• Revenue control procedures

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Factors in Menu PlanningGuest wants/needs/expectationsQuality of menu item

– Flavor– Consistency– Consistency– Texture/form/shape– Nutritional content– Visual appeal– Aromatic appeal– Temperature

Factors in Menu Planning

• Cost• Availability• Peak volume production/operating

concernsconcerns• Sanitation • Layout • Equipment

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Menu Changes—External Factors

• Consumer demands• Economic conditions• Competition• Supply levels• Supply levels• Industry trends

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Marketing Implications of a menu

• Ambience.• Perceived Value.• Cost.• Availability.• Availability.• Competition (Direct and Indirect)• Review of Promotion policies.• Keeping Vigil and menu turnaround.

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Theme and Atmosphere

• Complexity of menu planning depends on the ambience of the operation.

• Projected Guest check average.• Marketing concerns.• Marketing concerns.• Example: Table service against Buffet svs.• Ethnic against QSR.• Its just not the restaurant that portrays the

ambience by the entire establishment.

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Menu Planning strategies

• Use on-site food preparation which means do not use ready to eat foods.

• Rationalization.• Using high quality convenience foods.• Using high quality convenience foods.• Using a balanced menu. (Engineered)• Basing it on the target market.• Internal factors. Equipment, Skill, Storage

space, Product availability, seasonality.

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Building the menu

• Start with the Entrees in compatibility with the theme and atmosphere.

• What happens if one has to fill up many entrees?entrees?

• Advantages of having limited entrees.• Backing the entrees with accompaniments.• Completing the menu with high selling

courses with a match with the wine list

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Dining Trends

• Who are grazers?• What is modular cuisine?• Build their own meals.• The combo concept origin.• The combo concept origin.• What are static menus?• The transient menu and to what kind of

restaurant is it applicable.

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Menu Design

• Visual cues.• Read-ability.• Artwork.• Type styles.• Type styles.• Physical design.• To relate to the chapter in Menu

Engineering

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Menu Changes

External factors:

• Consumer demands.• Economic Conditions.• Economic Conditions.• Competition.• Supply levels.• Industry trends.

Menu Changes

Internal Factors:

1. Facility’s meal pattern.2. Concept and theme.2. Concept and theme.3. Operational system.4. Menu Mix.

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Direct reference

• Planning and Control for Food and Beverage Operations 7th Edition, 2009 American Hotel and Lodging Association 2113 N High street, Lansing Michigan 2113 N High street, Lansing Michigan 48906-4221

• ISBN: 978-0-86612-339-6

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Questions&&

CommentsMonday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 19 /19