Menu Content: Setting standards and choosing menu items
Aspects to consider
Service Style
Cuisine
How the food is served to the customer
Ex. of styles: French, American, Fast food, cafeteria, family, buffet, etc.
Adapted and combined according to the needs
Consider: customer needs, cuisine, floor space, staff, profit, etc.
Style and products offered in the preparations
Related to nationality / country, cultural groups, cooking techniques, etc.
Consider the market survey related to success and acceptance of nearby direct competition.
Customer needs
What people want
Consider: diets, restrictions, preferences, tastes, etc.
Demographic of the area, economic and profile of the individual
Compare the competition menu looking for tendency dishes and products.
Without duplicating
Sales mix and balance between areas
Capacity
Ability of your staff to operate
Menu should be planned before the equipment is purchased, otherwise the menu adapted to the equipment
Consider: cooking methods, maximum production and efficiency, cooking load, etc.
Staffing capability
Must comply by being trained and capable.
Number of staff taking in consideration absenteeism and shortages.
Balance in production techniques and preparation
Marketability & Profitability
Look for products which pricing covers the cost of production and project a margin of gain
This depends on the menu planner abilities to determine the needs and customer needs
Consider: spending habits
Placing of the product in order for the customer to read, see and understand correctly the descriptions and trigger their responses
Menu repertory
File system of the food items that the kitchen can produce
Costing information and supplies matching all the items
Preference on hold up well periods of time under refrigeration and reheating
Quality products as a base of production
Maintain the truth in menu receiving always what it's advertised
The number of items included must be three times larger that the ones on the menu
Has to be classified by categories, characteristics and a balanced variety
All dishes must be tested
Specification of the items, portion size, garnitures, presentation, plate size and underline, including sometimes photographs
Quality standards
Consisten quantity and quality
Contrast taste, texture, color and style of preparation.
Familiarity with techniques of preparation and production from raw state to finished product.
Take as reference cookbooks, foodservice industries, publications, etc.
Knowledge on changes in color, texture and risk of spoilage.
Standard recipe cards
Adapted to feed individual needs
Index
Food category
Yield
number of standard portions from the recipe
Ingredients
Weight
Measure
Directions
Purchasing standards
Specifications that provide information about the food
Standards of quality according to the stablished food cost
Consider yield