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Designing the Right Menu

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Menu Types

• Static or fixed menu• All patrons are offered the same foods every day

• Cycle menu• Developed for a set period; at the end of the period it

repeats• Market menu• Based upon the product that is available in the market

• Hybrid menu• Combines the static, the cycle and the market menus

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Menu Styles

• À la carte• Every food and beverage item is priced and

ordered separately• Semi à la carte• Some items are priced and ordered separately

and some are priced to include other items• Table d’hôte or prix fixe• Offers a complete meal at a set price

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Truth in Menu Laws• Federal as well as some state laws require that certain menu

language be accurate• Quality• Quantity• Grade• Freshness

• Nutritional statements• Carefully regulated by the FDA

• Consumer safety advisories• Local regulations apply

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Menu Development

Cross UtilizationPricing

Product Seasonality

Commitment to the Triple Bottom LineBalance and Variety

Layout and Presentation

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Menu Layout & Presentation

Daily MenuMenu BoardVerbal or Written SpecialsVerbal, Written or Visual Dessert MenuTable MenusBeverage MenusRedundancy in MenusPhotos in MenusAdvertising in Menus

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Standardized Recipes

A standardized recipe must contain the following• A list of ingredients needed to prepare the recipe• An appropriate unit of measure for how much of the

ingredient needs to be used• A method of preparation• A total yield for how much the recipe will produce• Total yields may be expressed in several ways;• Total amount by specific unit of measure i.e. 3

gallons of soup or 4 pounds of potato puree• Total number of portions with the portion size

i.e. 24 – 4 ounce servings

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Types of Recipes

Basic Recipe• A standardized recipe for a specific preparationComponent Recipe• A standardized recipe for a preparation that is used as an

ingredient in another recipe i.e. chicken stockPlate Recipe• A standardized recipe containing all the components needed to

prepare the entire dish listed on a menu i.e.6 oz chicken breast

4 oz mashed potato4 oz small diced carrots

*Be sure to include all ingredients used in a la minute cooking• The total cost of the plate recipe will be used to determine the

menu price.

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Comes With?????

• Bread & Butter• Amuse Bouche• Water w/lemon• Sugar, cream• Jelly• Hot Sauce• Ketchup/Mustard

How do you cost these out?????Q Factor

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Expectations for Next Day• Complete all Recipes• Review Inventory• Vendors, Salesmen and Purchasing• Receiving & Storage• Kitchen vs. restaurant space