1) The single most crucial management tool or influential plan in a foodservice operation.
2) It is also a management control that give influences to resources acquisition and utilization such as food, labor, money, time, equipment and facilities.
3) A reflection of an operation's mission.
Types of Menu
* The type of menu selected for a business unit within a foodservice is influenced by the units food and dining concepts.
1) Static Menu
- a set menu with the same offerings everyday such as a restaurant or roomservice menu.
2) Single-use Menu
- A menu planned for a specific event and typically used only one, it usually for a holiday or other special occasion.
3) Cycle Menu
- A carefully planned set of menus that is rotated at definite time intervals. Cycle menu usually have uses for planned school menu.
* Menus may also can be categorized by the methods of pricing.
1) a la carte menu
- Food items are priced separately and customer can select only the food that their want to eat.
2) Table d'hote Menu
- Menu that offers a complete meal, started from appetizers until beverages at a fixed price.
3) Du jour Menu
- Menu that only have sell on the day.
* Extent of selection
1) Selective Menu
- A menu that includes two or more food choices in each menu category:
a) appetizers
b) entrees
c) vegetables
d) salads
e) desserts
2) Semi-selective Menu (limited menu)
- A menu that include one or more food choices in at least one menu category.
3) Non-selective Menu (pre-selective or a house menu)
- A menu that offers only one item per menu category. In other words there are no choice.
Meal Plans and Menu Patterns
1) Meal Plans
- The number of dining options offered within a specific time period.
2) Menu Patterns
- An outline of food to be included in each meal and the extent of choice at each meal.
The Menu Planning Process
1) Organizational Mission and Goals
- The planned menu must be appropriate for the foodservice and consistent with its organizational mission and goals.
2) The customer
a) Demographic
- refers to the statistics of populations such as gender, age, level of education and health status ethnicity.
b) Socialcultural influences
- refers to the combining of the social and cultural factors of a population include marital status, ethnic background, values, religious practices and lifestyle.
c) Nutritional requirements
- Nutrition influences the menu planning process depends on the type of foodservice and the market it serves.
d) Dietary reference intakes (DRI)
- 1993, the food and nutrition board first considered redefining the RDAs
- the new standard for nutrient recommendations that can be used to plan and assess diets for healthy people.
e) Food consumption, trends, habits and preferences
- Food habits usually one of the most direct being the approach to food and dining at home.
- Sometimes food habits can be passed down from generation to generation.
3) Budget guidelines
- The amount to be budgeted is based on projected income from the sale of food.
- Determines financial objectives through strategic menu pricing.
4) Production and service capabilities
i) Equipment and physical facilities
- the menu must be one that can be produced in the available work space and with the available equipment.
- before choosing the menu, the planner should be aware of restrictions on equipment and space.
ii) Purchasing and availability of food
- the dynamics of the markets or sources of food may have a limiting effect on the menu
- global trade and mass transportation ensure an ample and ready supply of most food.
iii) Style of service
- give influences to food item selection and the number of choices on the menu.
Menu Development
1) Timetable for Planning, Development and Implementation.
2) Food Characteristics and Combinations
i) Color gives eye appeal and helps to merchandise the food.
ii) Texture is a structure of food and is experienced by mouth-feel.
iii) Consistency is the way of food it self such as thin or thick.
iv) Shape of food plays the most important role in the way to attract customer attention on the food.
v) Flavor combinations are crucial in menu planning for give more enjoyable for the customer while their eating time.
vi) Variety in food preparation should be considered in menu planning to show to the customer hoe their food have prepared.
3) Menu evaluation
4) Writing menus for modified diets
The Posted Menu
1) Menu design and format
- must be designed and worded to appeal to the guest and to stimulate sales.
- should be of a size that can be easily handled
- should be in interesting color and design.
i) Descriptive wording
- the food picture should have presented along with the menu listed.
ii) Truth-in-menu legislation
- legal action can be take by the customer if the restaurant giving misleading names to menu items to them.
