MENU

• • Menu refers to a list of food and beverages offered to customers and the prices
• • The restaurants provide menus for their customers and the menu varies. Some restaurants have very high prices for their menu offered especially in the fine dining restaurants while other restaurants have low prices in their menu.
• • The menu needs to be properly organized so that customers may find it easy to use. The structure, design and presentation of the menu can attract customers hence this should be aesthetically well done
• • List of food items, serves as the primary control of the foodservice. The menu controls each subsystem, is a major determinant for the budget and reflects the “personality” of the food service operation.
• • The menu impacts the layout of the operation and the equipment needed to produce it. To the production employee, the menu indicates work to be done; to the wait staff, the foods to be served; and to the dish room staff, the number and types of dishes, glasses, and flatware requiring washing and sanitizing, expresses the character of a food service operation.
• Types of Menu

  1. Table d’hote is a French loan phrase which literally means “host’s table”. It is used as restaurant terminology to indicate a menu where multi-course meals with only a few choices are charged at a fixed price.

  Such a menu may also be called prix fixe “fixed price”. The terms “set meal” and “set menu” are reasonably common as well. Because the menu is set, the cutlery on the table may also already be set for all of the courses.
• 1. A la carte is a French language loan phrase meaning “according to the menu” and it is used as restaurant terminology in one of two ways.

  • It may refer to a menu of items prices and ordered separately, rather than selected from a list of preset multi-course meals at fixed prices, in contrast to a table d’hote, at which a menu with limited or no choice is served at a fixed price.
• 5 Types of Menu

  1. Table d'hote
  2. A la carte
  3. Buffet
  4. Function Menu (for banquet)
  5. Breakfast (Continental menu / American, etc)
• 1. Breakfast is no longer just a bacon-and-egg affair. 

  • Consumers of all ages want egg dishes offer 
  • Traditional breakfast and heart breakfast
• 1. Brunch are designed as a mid-to-late-morning meal that combines breakfast with lunch type

  • The basic brunch menu pattern begins with fruit and juice; when alcoholic beverages are desired, the Bloody Mary and Mimosa are popular
  • Champagne is also offer during brunch
  • Entree
  • Brunch offerings usually include egg dishes and breakfast meats
• 1. Lunch is a difficult meal to deliver to the customer because menu items are more complicated than those served at breakfast and must be produced faster than dinner.

  • Lunch is the meal most often eaten away from home; Lunch-to-go is a growing trend for workers who want to eat at their desks, run errands
• 1. Dinner, the traditional menu includes an entree of meat, fish, or poultry; potato or other starch products; vegetables; and salad.

  • For lighter or late-evening meals, often referred to as supper, menus may be similar to fresh fruit, smaller dessert portions, and healthful dessert options are becoming more common.
• Menu Developments

  the practice of creating, testing, and refining a list of dishes or beverages that you plan to serve in a restaurant or other food business

  the process of aligning back-of-house culinary talent with operations management to design a profitable, sustainable menu that aligns with the brand
• Socio-cultural

  • Include the customs, norms, religion, values, and demographic characteristics of the society in which the organization functions
• • Food patterns and common foods from various countries and cultures
  • Food habits and preference
  • Cultural food patterns, regional food preferences, and age are related considerations
  • Menu planners are influenced by their likes and dislikes of foods
• Food habits are the practices and associated attitudes that predetermine what, when, why, and how a person will eat.
• Food preferences express the degree of liking for a food item.
• Texture refers to the structure of foods and is detected by the feel of foods in the mouth. Crisp, soft, grainy, smooth, hard, and chewy are among the descriptors of food texture, which should be varied in a meal.
• Color on the plate, tray, or cafeteria counter has eye appeal and helps to merchandise the food
• Combinations of foods using different preparation methods can add variety to the menu. 
• Replacement of meat entrees with vegetarian entrees.
• Government Regulations

  Menu planning in some foodservice organizations will be impacted by local, state, and/or federal regulations governing the types and quantities of food items to be served a meal.
• Management Decision

  • Food cost
  • Production capability
  • Type of service
  • Availability of foods