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Menu Planning in Commercial Food Service, Nursyuhada, Nurul Izzah,…
Menu Planning in Commercial Food Service
Developing a Theme
Example for KFC resturant here is Retro theme
This can also be refer to Ethnic Restaurant where you need to choose a culture specifically and represent that in your restaurant.
Refer as market-oriented food service, purpose is creating and selling food and beverage, profit and create positive guest experiences
WHAT IS COMMERCIAL FOOD SERVICE?
ATTEND FOOD SHOWS
Watch trade show competitions
Resource for foodservice
To develop new menu and idea to improve in standard recipe or can know competitors strategies
opportunity to watch other professionals and may pick up new skills or tricks, simply by observing them in their element.
Increase sales with planning attractive appetizer and desserts
McCafe available in every McD branch
PRICE THE MENU ACCURATELY
If prices are too high, your competitors will get your business. If prices are too low, you'll miss out on profits
Competitors Example: same type of food they sell
Have a target overall food cost in your establishment.
Include Current Trend
Meat Free Product
Consuming low fat and low calories
Standardize Recipe
Method of standardizing recipes in such a way so that there is tight control on cost and quantity.
It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used
Control labour costs
Cross-training staff
Hourly Wages
Regular Audits
Nursyuhada, Nurul Izzah, Nurliyana Batrisyia & Shalini Krishnan
