MENU PLANNING
What is menu planning
the statement of food and beverage items available or provided by food establishments primarily based on consumer demand
the main advantage of a well-planned menu is 1. It leads to consumer satisfaction 2. it also helps to motivate the employees for a responsible and successful service
menu planning objective
menu must meet or exceed guest's expectations
reflect tastes and preferences of guest
menu must attain marketing objectives
what guest wants, location, prices, times
must bring guest back for more visits
purpose of the menu
inform guest of items available and price
inform employees of item to prepare and purchase
menu is primary control tool for the operation
menu is critical to communicating and selling items to the customer
menu planning factor
operation's design
layout
equipment requirements
labor needs
factor influencing menu planning
customer satisfaction
management decisions
factors influencing menu
planning- customer satisfaction
food preferences/habits
nutrition
aesthetic factors
The importance of menu designing
A good restaurant menu design is key to any restaurant marketing plan. when you design a menu it should express your eatery's personality focuses your overall operation, promotes profitability, establish your budget and keeps your brand fresh in your customer's mind
color
picture
language
short and long descriptions
the value of words
simpicity
personalizing your menu
Factors to be considered while planning the menu
operation hour
what to serve
production process
convenience products
type of menu
style of service
type of menu
define - in a restaurant, menu is a presentation of food and beverage offerings. A menu may be a la carte which guest use to choose from a list of option or table d'hote, in which case a pre-establish sequence of courses is served.
table d'hote
banquet
buffet
coffee house
cyclical menu
a la carte
breakfast menu
luncheon menu
dinner menu
ethic menu
other type
static menu
du juor menu
wine menu
dessert menu