MenusMenus

What is a menu? What is a menu?

A listing of food and beverage available to A listing of food and beverage available to patrons of a food service establishment.patrons of a food service establishment.

MenuMenu’’s contain coursess contain courses Elaborate dinners consist of appetizer, soup, Elaborate dinners consist of appetizer, soup,

salad, main course, and dessertsalad, main course, and dessert Informal that salad and main dish could be Informal that salad and main dish could be

served togetherserved together

MenuMenu’’s are often center around a protein s are often center around a protein food, like meat. food, like meat.

What is the purpose of a menu?What is the purpose of a menu?

To inform patrons what is available and To inform patrons what is available and what the price iswhat the price is

To inform workers what is to be produced; To inform workers what is to be produced; from what station, what method, and what from what station, what method, and what equipmentequipment

The menu defines what you want to The menu defines what you want to achieve in your operationachieve in your operation

Mission statementMission statement

Before you can chose a menu style, price Before you can chose a menu style, price range or anything else, you must make a range or anything else, you must make a statement of purpose for your restaurant statement of purpose for your restaurant or organization. This is called the mission or organization. This is called the mission statement. It briefly describes why your statement. It briefly describes why your restaurant exists.restaurant exists.

ExampleExample

DennyDenny’’s mission may be to serve a wide s mission may be to serve a wide variety of meals, including breakfast, variety of meals, including breakfast, lunch, and dinner items offered 24 hours a lunch, and dinner items offered 24 hours a day. The prices must be low to moderate day. The prices must be low to moderate and offer value and speed of service for and offer value and speed of service for business persons as well as specialty business persons as well as specialty groups such as seniors and childrengroups such as seniors and children

Types of menusTypes of menus

A la carte – all food are listed separately at a A la carte – all food are listed separately at a separate price. The guest can order as much or separate price. The guest can order as much or as little as they like.as little as they like.Modified A la carte – guests order an entrée Modified A la carte – guests order an entrée which may include a salad, beverage, etc. The which may include a salad, beverage, etc. The guest perceives a better value, of all items being guest perceives a better value, of all items being ““includedincluded””..Table DTable D’’Hote – Hote – ““from the table of the hostfrom the table of the host”” this this includes many courses for a set price. Includes includes many courses for a set price. Includes appetizer, soup, salad, main course, dessert, appetizer, soup, salad, main course, dessert, and beverageand beverage

Cycle menu – several menus are offered Cycle menu – several menus are offered in rotation.in rotation.

Specialty menus- designed for special Specialty menus- designed for special patrons. i.e senior citizens and childrenpatrons. i.e senior citizens and children

California – menu items for breakfast, California – menu items for breakfast, lunch, and dinner can be purchased at lunch, and dinner can be purchased at anytime during the dayanytime during the day

Types of Menus continuedTypes of Menus continued

Menu descriptionsMenu descriptions

Menu terms should be simple, clear, and Menu terms should be simple, clear, and graphic, presenting an exact description of graphic, presenting an exact description of what the patron will receive. Use some what the patron will receive. Use some descriptive language, dondescriptive language, don’’t be excessive!t be excessive!Keep the language simple. Avoid Keep the language simple. Avoid meaningless terms like:meaningless terms like: The chefThe chef’’s special sauces special sauce From a secret recipeFrom a secret recipe Cooked to perfectionCooked to perfection Made with tender loving careMade with tender loving care

Menu descriptions contMenu descriptions cont’’

The description must be what it says. A The description must be what it says. A prime cut of roast beef has to be prime prime cut of roast beef has to be prime beef not choice or select.beef not choice or select.

DonDon’’t try to make an item sound better by t try to make an item sound better by adding titles or names that are incorrect.adding titles or names that are incorrect.

Menu descriptions should be brief and Menu descriptions should be brief and clear. The patron should be able to read clear. The patron should be able to read and understand the menuand understand the menu

ExampleExample

GoodGood Shrimp gumbo with riceShrimp gumbo with rice

A thick hearty soup made of shrimp, tomatoes, okra, and A thick hearty soup made of shrimp, tomatoes, okra, and fresh vegetables flavored with gumbo file, a seasoning of fresh vegetables flavored with gumbo file, a seasoning of ground sassafras leaves, served over steamed white rice.ground sassafras leaves, served over steamed white rice.

BadBad Riverboat gamblersRiverboat gamblers’’ shrimp gumbo shrimp gumbo

A hearty, mouth watering blend of jumbo shrimp, garden A hearty, mouth watering blend of jumbo shrimp, garden fresh tomatoes and southern style vegetables sprinkled with fresh tomatoes and southern style vegetables sprinkled with our special blend of herbs and spices from an old southern our special blend of herbs and spices from an old southern plantation recipe. Served on a heaping, steaming mound of plantation recipe. Served on a heaping, steaming mound of Carolina rice.Carolina rice.

Tips for Planning your MenuTips for Planning your Menu

1.1. Choose the theme of your restaurant.Choose the theme of your restaurant.

2.2. Choose main dish items. Choose main dish items.

3.3. Select the grain foods that will accompany the Select the grain foods that will accompany the main dish, like pasta, rice or barley.main dish, like pasta, rice or barley.

4.4. Select one or two vegetable side dishes that Select one or two vegetable side dishes that will accompany.will accompany.

5.5. Choose the salad.Choose the salad.

6.6. Choose a dessert.Choose a dessert.

7.7. Plan a beverage to go with the meal.Plan a beverage to go with the meal.

Things to think aboutThings to think about

Think about your clienteleThink about your clientele

What type of restaurant do you want to What type of restaurant do you want to havehave

What type of food do you want to serveWhat type of food do you want to serve