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The art of the menu

The art of the menu. Uncover the secrets to winning the customer over with your words. Cicchetti. Showcase sustainably produced Midwestern food & spirits in an Italian/Mediterranean context.

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The art of the menu

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  1. The art of the menu Uncover the secrets to winning the customer over with your words

  2. Cicchetti • Showcase sustainably produced Midwestern food & spirits in an Italian/Mediterranean context. • Venice as our Italian approach b/c of its history of reaching fleet of merchant ships brought new foods and cooking methods and spread to all of Europe. • We meld the bounty of our region with the culinary wealth of Venice and beyond. • http://www.cicchettirestaurant.com/assets/site-uploads/Cicchetti_BRUNCH_MENU_web_4.8.14.pdf

  3. Beer TAsting • Focal Point = Beer • New England Franchise

  4. Steak house Restaurant

  5. Advertisement

  6. 3 course meal Restaurant week

  7. Famous Reputation Thomas Keller 3 Different Locations/3 different Styles: Beverly Hills, Yountville, Las Vegas, Daily Changing menus Halloween Feature Beverly Hills Location Addendum: “Take Out Window” http://www.adhocrestaurant.com/

  8. Jean Georges Photo: Rhubarb 4 Ways 60 Second Tasting w/ Eater Magazine http://youtu.be/bYa3AKSbvgI NYC Upper West side 4 star Restaurant 17 years Upscale White Table Cloth 4 course: $114

  9. Food Truck Saga Fundraiser 1 x Catering Events Festival Participation

  10. Community Support • Restaurants/Bars/Food Trucks • Chef Mario Batali, Meat Purveyor Pat LaFrieda • Register your business www.eatdrinkred.org • From June 1 -10, asked to turn (RED) • Offer a (RED) dish, a (RED)-inspired Prix Fixe menu, or a (BELVEDERE)RED cocktail • Donate a portion of the sales to the Global Fund to fight AIDS. http://www.one.org/us/2014/05/08/nominate-your-local-restaurant-or-food-truck-to-go-red/

  11. Restaurant w/ food Truck • Modern Japanese Food • For hire for corporate event or wedding • Becoming competition for caterers. • http://eatkushi.com/#catering • http://eatkushi.com/PDF/onesheet_prefixe.pdf DC Area: Catering 2-2000 people Training Sushi Chefs Sushi/Bento Boxes/Platters Rice Bowls

  12. Liberty Mountain resort Passed Hors d'Oeuvres: Choice of Three Raspberry & Brie in Phyllo
Herbed Goat Cheese in Phyllo Shells
Deep Fried Crab Rangoon
Smoked Chicken Spring Rolls
Grilled Vegetable Quesadillas
Lobster Newburg in Puff Pastry Entrée Selections: Choice of Two Chicken OscarBoneless breast of chicken topped with lump crabmeat, fresh asparagus & béarnaise sauce London BroilMarinated grilled flank steak with peppercorn demi glaze Maryland Rockfish CasinoBaked rockfish filet stuffed with clams casino Steak BalmoralTender shoulder cut of beef marinated in scotch whiskey, served with creamy grain mustard and portabella mushroom sauce with onion petals Prosciutto and Fig Stuffed Pork LoinLoin of pork stuffed with prosciutto and black mission figs Crispy Airline Chicken
Seasoned pan seared airline chicken breast with a wild mushroom and chervil broth Cluttered menu: http://www.hartfordsocietyroom.com/social-package/ Carroll Valley PA Champagne Wedding Package $60.95 per person plated Hors d'Oeuvres Display: Service for 45 minutes Display of Fresh Garden Vegetables & Seasonal Fruit
w/gourmet crackers &dipping sauce Entrées Include: Fresh Green Salad, Vegetable, Starch, Gourmet Hot Rolls & Butter, Iced Tea & Coffee Service *ALL PRICES ARE SUBJECT TO 19% SERVICE CHARGE AND 6% SALES TAX. DUE TO FLUCTUATIONS IN THE FOOD MARKET, PRICES ARE SUBJECT TO CHANGE AT ANY TIME.*

  13. Pre-fixdessert Varied Product Mix Price individually & Set a value pricing

  14. Varied Menu Writing • Slanted Door, SanFran., CA http://www.slanteddoor.com/prixfixe#lunch • Menu Cart of Cheese & Dessert:http://www.apiarynyc.com/pdf/apiary_menu.pdf Your style will vary Keep consistent

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