Define a Menu
_____________________ _____________ of a market is a legitimate way to help define a menu
What is personal knowledge?
Most successful upscale American fusion destination restaurants are not found here
What are low-wage, blue collar towns?
A study that describes where a local population spends its free time and money
What is a psychographic study?
Employee skill level, equipment, product availability
What are the three logistical constraints on a menu?
Customers, investors, and employees are all _______________ in a restaurant's menu, but competitors are not.
What are stakeholders?
__________ menus featuring locally harvested products with limited availability time should not be offered year round
What are seasonal?
The set of qualities and characteristics that people associate with the business and often the reason that they spend their money there.
What is a business's brand?
Includes age, gender, race, education and income information about a given market
What is a demographic study?
Well written menus should balance the flow across all __________________
What are work stations?
When opening a restaurant, the menu planner's _____________ ____________ _____________ impact future menus
What are the initial menu choices?
Two key pieces of info needed to put together an effective menu
What are the target market and business's brand?
A market that cannot sustain any more businesses with a given concept
What is saturated?
Feasibility
What is the report that determines the likelihood that a future business concept will succeed?
A menu's ________________ ___________ is impacted when a chef replaces the kitchen staff with a new, highly trained staff
What is the price point?
The menu planner should not write the menu before determining the business's ______________ ___________
What is the target market?
The group of people that the company wishes to attract
What is the target market?
A foodservice business's brand should never be ________________ to support its menu
What is modified?
When a ____________ ____________ shows that a similar business concept already exists, the owner can still enter the market with a similar concept that just provides better service.
What is a competitive analysis?
_____________ _____________ is one of the main constraints restaurant operators face, such as limited refrigeration/ freezer space.
What are equipment limitations?
______________ or pre-opening meals, are a good way to get customer feedback on a menu for a new restaurant
What are tastings?
Price Points, Types of Ingredients Used, Caliber of Cooking Displayed, General, overall feel of the menu
The four ways that a menu supports a brand
A demographic study typically includes the following information
What is age, Marital Status, Housing Type and Household Size, Gender, Ethnicity, Religion, Education, Occupation and Income, Vehicles
A __________ study does NOT include information on spending patterns
What is demographic?
A study that combines demographic, psychographic and competitive analysis together to determine whether a business is likely to succeed
What is a feasibility study?
For foodservice businesses, a ________ describes what other foodservice establishments have similar concepts that are meeting the needs of a specific target market.
What is a competitive analysis?