Menu Development
what is the difference between the extensive and the limited menus in terms of dining experience?
long for the extensive and short for the limited
what is the sales-oriented pricing approach
maximize sales volume and market share, not profit
what is a menu?
In the most basic sense, a menu is a list of products that may be purchased at a foodservice establishment
mention one fixed cost
rent, management salaries, insurance.
Gross Profit Margin =
Total sales - Total cost of goods
How can we increase the selling of a menu item using only the menu
•Write a “chef’s Favorite” or “best seller”
mention 2 Market Segments (target market categories)
•Senior Citizens
•Families
•Children
•Teenagers
•Happy Hour
•Athletes
what is the difference between Ala carte and semi ala carte menu?
explain
what is the difference between a direct and an indirect cost?
explain
Fine dining – 5-star restaurant Pricing psycology examples
50 100 150 120 75
what are the logistical constrains when developing a menu?
Employee skill level, Equipment, product availability
what are the three pricing approaches?
•Profit Oriented Pricing
•Sales Oriented Pricing
•Status Quo Pricing
what are the three main menu styles?
•Set Menu
•À la Carte menu
•Semi À la Carte menu
how can we Control stock and food orders?
•Monitoring the sales. (ordering food according to our sales volume)
•Studying the market and the seasonality of the area.
•Knowledge about yields in the recipes.
•FIFO (First In First Out)
what is the Average Check Method formula?
Average check = total revenue/ (number of seat * average turnover * number of days open)
mention 4 menu formats
Single page, Two–panel Three–panel, Multipage, Blackboard (slate), Doorknob menu, Tents, Menu board, Web menu (QR code)
four external impacts on menu prices
•Direct competition
•Corporate food service
•Diet & weight-loss services
•Grocery stores
•Economic Factors
•Type of Customers:
•Weather
•Food Form
mention 4 menu types
•Room Service Menu
Take-out Menu
•Cycle Menu
Banquet Menu
•Tasting Menu
Catering Menu
•Tasting Menu
Catering Menu
•Tasting Menu
Catering Menu
mention three responsibilities of a Chef De Cuisine
•Make sure the operation runs smoothly
•Suppliers Management
•Communicates with other departments
•Plans and designs: Menus / Recipe
•Handles customer issues (complains, requirements)
•Kitchen manager, kitchen director, supervises kitchen staff
•Employee feedback review
•Calculating food cost
•Hiring new staff
what are the four pricing methods?
1.Food cost method
2.Average check method
3.Contribution margin method
4.Straight mark-up pricing method
what are the hot zones in a menu?
Premium Vs Competitive Pricing
Explain
what are the main characteristics of a set menu?
•Set menu is served to a group of guests.
•The guests are served the same menu.
•Guests can be served at the same time or at their convenience.
•Usually, it has an odd number of courses.
•Appropriate service styles would be platter service, gueridon service, plate service and self service (for very large banquets).
what is proper order for the Kitchen brigade?
•Chef de Cuisine.
•Sous Chef de Cuisine.
•Chef de Partie.
•Demi Chef de Partie.
•Commis de Cuisine.
•If your cost of food is 22 and FC% is 25%
•Calculate the mathematical selling price
88