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Menu as Primary Control Point

Menu as Primary Control Point. Satisfy the _________ Meet organizational ______ Drives ____________ ; drives , and food safety concerns Menu pricing determines _______________ Menu is a tool for_________. Considerations in Menu Planning. The customer

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Menu as Primary Control Point

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  1. Menu as Primary Control Point • Satisfy the _________ • Meet organizational ______ • Drives ____________; drives , and food safety concerns • Menu pricing determines _______________ • Menu is a tool for_________

  2. Considerations in Menu Planning • The customer • The capacity of the facility

  3. Considerations in Menu Planning • Regulations (e.g. NSLP) • Budget: balance items • Food availability • Quality of food • Type of service

  4. Types of Menus • Degree of _____________ • ___________ • predictable • brand recognition • ____________ • variety but still limited planning • 3-day to monthly to quarterly (seasonal) • _____________ • special occasions

  5. Types of Menus • Degree of __________ • ___________ • short-term • emergencies • ___________ • choice within some categories • ___________

  6. Menu design • ____________ • Breakfast, lunch, dinner • “grab ‘n go” specialty menu • Plan variety within & between meals • color • texture • consistency • shape of food • flavors • preparation methods • temperature • Presentation

  7. Steps in Menu Development • _______ entrees • _______ entrees • avoid repetition • balance food costs • ________ accompaniment • Vegetables, salads, appetizers • _________ • Garnishes, breads • Add __________ • Others (beverages…)

  8. Menu Pricing • Consider: • cover • perception of _______ • __________ • Methods: • Raw food cost (factor method) • Prime cost method • Actual cost (cost plus profit) • Demand-oriented pricing • Competition-based pricing

  9. Pricing Psychology $99.99 • odd cents pricing • pricing by oz. • a la carte • table d’hote $3.99

  10. Menu Evaluation • Nutrition • Foodservice goals • Variety • Capacity of ______________________ • Profitability • Availability • Customer _____________

  11. Menu Engineering High Demand High Profit High Demand Low Profit Popularity Low Demand Low Profit Low Demand High Profit Profitability

  12. Practice Questions--Menu • A. Why is the menu an important control point for a foodservice operation? • B. Your procurement expert got a great deal on the following foods: cauliflower, turnips, flounder, sole, potatoes, and white rice, so she bought a lot and is thrilled that she saved your restaurant a lot of money. • 1. Are you glad she bought so much of these items? Why or why not? • 2. Design an acceptable, varied menu (dinner) based on these foods.

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