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MENU

The document discusses the importance of menu creation in foodservice organizations, highlighting the differences between static and single-use menus. It outlines the steps for effective menu planning and design, including defining the concept, selecting dishes, and considering pricing strategies. Additionally, it emphasizes the need for careful evaluation of costs and market research to ensure profitability while meeting customer preferences.

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Johnchristoper Cura
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21 views3 pages

MENU

The document discusses the importance of menu creation in foodservice organizations, highlighting the differences between static and single-use menus. It outlines the steps for effective menu planning and design, including defining the concept, selecting dishes, and considering pricing strategies. Additionally, it emphasizes the need for careful evaluation of costs and market research to ensure profitability while meeting customer preferences.

Uploaded by

Johnchristoper Cura
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SAMAR STATE UNIVERSITY

CATBALOGAN CITY

CREATING MENUS

SUBMITTED TO:

ABUDA, CHARLOTTE MAE

SUBMITTED BY:

OMAR C. CENTINO

BEVERLY C. BABAEL

CREATING MENUS
The Menu A menu is a detailed list of food items that may be
ordered (as in a restaurant) or served (as in a hospital, school, or
corrections facility). A menu is a reflection of an operation's mission
and, therefore, will vary greatly from one organization to the next.
In the retail setting, the menu is designed to attract customers and
generate sales, whereas noncommercial on-site operations plan
menus to meet the needs and wants of a known population.
Regardless of the type of foodservice organization, careful planning,
implementation, and evaluation of the menu are essential to the
success of meeting customer needs and preferences within
available resources.

Types of Menu Static Menu


A static menu is a daily menu used in restaurants and
foodservices, where the clientele changes daily or there is enough
variety. Hospitals are experimenting with static menus for shorter
patient stays and room-service concepts. Changes are made after
product development and extensive market research.

Single Use Menu


A single-use menu is a menu that is planned for a certain day or
event and is not repeated in exactly the same form. This type of
menu is often used for special • functions, holidays, or catering
events.

Menu Planning and Design


-Menu planning and design involve creating an organized and
appealing list of food and beverage options for a restaurant or
event.

Menu planning
1. Define the Concept Determine the theme, type of cuisine, and
overall dining experience you want to offer.
2. Target Audience: Identify your target customers and their
preferences, including
3. Select Dishes: Choose a balanced variety of appetizers, main
courses, desserts, and beverages that complement each other.
4. Pricing: Set prices based on food costs, preparation time, and
desired profi: margins.
5. Seasonality: Consider seasonal ingredients for freshness and cost-
effectiveness.
6. Nutritional Balance: Aim for a variety of flavors, textures, and
nutritional options.

Menu Design
1. Layout: Organize the menu into clear sections (e.g., appetizers,
mains, desserts) for easy navigation.
2. Visual Appeal: Use attractive fonts, colors, and graphics that
match the theme of the restaurant or event.
3. Descriptions: Write enticing descriptions for each dish,
highlighting key ingredients and flavors.
4. Specials and Promotions: Include any daily specials or promotions
prominently.
5. Format: Decide on the physical format (printed, digital, or both)
and ensure it's user-friendly.
6. Feedback: Consider feedback from staff and customers to refine
the mon.

Pricing Menu Items


-Pricing menu items involves several key factors to ensure
profitability while remaining attractive to customers.

1. Cost of Ingredients - Calculate the total cost of all ingredients for


each dish. This includes raw materials, garnishes, and any sauces.
2. Labor Costs - Consider the time it takes to prepare each dish and
factor in labor costs, including wages and overhead.
3. Overhead Expenses - Include costs such as rent, utilities, and
equipment maintenance that contribute to the overall operation.
4. Desired Profit Margin - Determine your desired profit margin,
typically ranging from 25% to 40%. This will help you set a target
price based on costs.
5. Market Research - Analyze competitor pricing in your area for
similar dishes to ensure your prices are competitive yet profitable.
6. Psychological Pricing - Use pricing strategies, such as ending
prices in .95 or .99, to make items appear less expensive.
7. Menu Positioning - Consider where an item is placed on the menu.
Items positioned at the top or bottom may sell better, allowing for
higher pricing.
8. Seasonal Adjustments - Be flexible with pricing based on
ingredient availability and cost fluctuations, especially for seasonal
items.

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