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Menu Plan: Breakfast/Brunch, Lunch / Dinner: Week 9

The document discusses menu planning considerations including menu types, elements to include, and factors to consider when writing menu items and descriptions. It provides examples of different types of menus for various meal times and occasions and recommendations for effective menu writing.

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I Nyoman Cahyadi Wijaya
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211 views24 pages

Menu Plan: Breakfast/Brunch, Lunch / Dinner: Week 9

The document discusses menu planning considerations including menu types, elements to include, and factors to consider when writing menu items and descriptions. It provides examples of different types of menus for various meal times and occasions and recommendations for effective menu writing.

Uploaded by

I Nyoman Cahyadi Wijaya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Menu Plan :

Breakfast/Brunch,
Lunch / Dinner
Week 9
Today we will…..

• Peer review of concept draft, go through


concept statement elements

• Discuss Menu Types

• Discuss the considerations and limits in menu


planning

• Activity
– Strategic Document that defines the purpose of the restaurant
Let’s Review…What is a Menu?
– Marketing, Planning and Controlling tool for Chefs, Managers and
Owners
– A published “bill of faire” of what is offered to patrons
Good Menus should…

• Lead patrons to food & • Narrate the history of


beverage that are the establishment
satisfactory • Inform of new, unusual
• Serve as a public notice drinks, exciting dishes
of days/hours of • Invitation to select
operation food & bev items that
• Inform patrons of will please the
special services customer
available
Menus and Meal Times…
Breakfast menus
• A la carte and table d’hôte must be offered with
light “continental” to heavy meat & eggs
• Include pancakes, waffles, omelets, and other
specialty egg dishes and meats
• Low calorie/fat/sugar/cholesterol items
• Higher income items should be highlighted
• Number items for easy ordering
• Action stations
• Wedding breakfast
• Hunt Breakfast
• Chuck Wagon
• Family style
• Group breakfasts
Brunch Menus

• Combines items
usually found on
breakfast and lunch
menus and provides
for substantial meals
• Price?
• Items?
• Beverages?
Mid-Day to Afternoon

• Lunch • Coffee/Tea House


– Complete meals to – Catch off peak
snacks – Snacks
– Moderately priced – “early bird”
– High volume – Light dinner
– Fast turnover
– Alcohol
– Flexible w/specials
– Group lunches
Dinner

• More items than lunch


• Consists of---typically---appetizer, soup, salad, entrée, dessert,
beverages, sides
• Service and décor are essential pieces
• Ethnic dishes or menus deliver novelties
• Appetizers and desserts may be offered on their own menus
Formal Dinner Menus

• Food selected to give a flavor progression


• Most formal meal today does not have more than 8 courses
• Course progression: cold seafood, canapé or fruit, soup, fish
course, poultry course, roast meat course w/ starch and
vegetable, salad, cheese, and finally dessert
• Wine selection
Formal dinners cont’d

• Musts
– Light and delicate appetizer
– Soup that refreshes
– Bland fish
– More pronounced poultry
– Roast—peak of the meal
– Salad should relieve and clean the palate
– Tangy cheese renews palate
– Sweet conclusion
Other menus

• Evening • Special Occasion


– Late night are geared – Party and catering
toward those coming – Specific groups
from the theatre and – Specific occasions
other events
– Ability to hold up to
– Offerings must we
quick or delayed service
geared toward the
– Feasibility based on
market
dishware and
equipment
More menus

• Senior citizens
• Party menus • Institutional menus
• Tea menus • Health facilities
• Reception menus • Business and Industry
• Buffet menus • College
• Tapas and tasting • Elementary and
menus Secondary
• Children’s menus • Misc. Institutional
PLANNING THE MENU
Planning a Menu…Welcome Message
• Make it positive
• Consider a short welcome message from the owner or chef
(More personal)
• Brief story of the style of cooking
• Concise history of the restaurant or building
• Chef’s credentials
• Excerpts of positive review

Our heartiest welcome to Brennan’s of Houston. “We’re so glad you're back!


This way to your table, please.”
Considerations and Limits

• Physical factors
– Equipment and facilities
• Labor considerations
• Profit and Financial Considerations
• Product Availability and Quality
Menu Rationalization
• Limiting the number of items in each
category for the purpose of aiding
food cost control
• Ease in customer menu selection
• Too many items causes the customer
to feel overwhelmed
• Rationalization occurs while the menu
is initially outlined
Cross Utilization
• The use of food
ingredients in more
than one item on a
menu to promote
good cost control
Create Balance

Cooking Methods
• Food Category • Roasting
• Cooking Method • Grilling
• Taste • Braising/Stewing
• Smoking
• Flavor
• Poaching/Simmering
• Texture
• Steaming
• Consistency • Deep Fry
• Temperature • Pan Fry
• Appearance • Saute
• Broil
Menu Descriptions

• The menu is your main • Can help to build value


communication with the perception
customer • Higher value perception
• Get the customer excited enables you to establish
about the food more profitable price points
• Builds anticipation • Can also help you build
• Enhances the dining check average by creating
experience customer interest in menu
• Helps you customer make items they may not have
good choices considered
Writing Effective Descriptors
• Must be accurate and truthful
Truth in Menu Standards
– Quantity
– Quality • In place to apply accuracy to
– Price menus
– Brand Name • Avoid misrepresentation
– Product ID which benefits the operator
– Point of Origin at the expense of the
– Merchandising Terms consumer
– Preservation
– Food Preparation
– Verbal and visual presentation
– Dietary claims
Menu Descriptors

Appeal to the customers: Examples


• Taste & Flavor • All-American Slam®
• Fragrance & smell – Three scrambled eggs with
Cheddar cheese, two bacon
• Sight strips and two sausage links,
• Mouth feel & texture plus hash browns or grits and
choice of bread.
• Presentation
• Pollo Asado con Salsa de
• Size & Quantity
Ancho
• Quality & Merchandising – | smoky grilled chicken with
ancho chile sauce, avocado
relish, potatoes and tortillas
Menu Descriptors
• Mention the source or • “Sell the Sizzle”: convey a
supplier of the visual image of the dish as
ingredient: it is cooking:
– “Alaskan snow crab” – “Skillet seared tuna”
– “Texas Certified Angus – Pan Seared / Wok Seared
Beef” – Lightly poached
– “Bluebell vanilla ice – Slowly simmered
cream topped with – Charbroiled over apple
fresh Georgia peaches” wood embers
Patron Expectations

• Purpose of menu
• Descriptions
• Simple language
• Naming the items
• Accurate terminology
• Items named, sub-description, waiters further explain
• Keep it short and simple

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