Goal 4.01:Explain the role of the menu in a culinary business.

marketing/planning tool type of customers layout and type of equipment needed type/skill level of workers type and number of supplies needed

needs/lifestyles target customers types of foods amount customers are willing to pay marketing tool

Keep prices of all menu items in a range. Not too high, not too low Customers tend to avoid menu items that look out of place.

stick to a theme or type of food Give people what they expect. ex: French food at a French restaurant

equipment determines what dishes/food can be served

skill level of the kitchen staff determines menu items more skill, more complex menu items

location dictates what dishes are on the menu ex: coastal- seafood midwest- beef ethnic neighborhoods

what is the latest craze ex: healthy eating, gluten free, etc.

offers the same dishes everyday for a long period of time often serve different people everyday hotels, ethnic restaurants, fast food restaurants

offer menu items for a set period of time ex: meatloaf every Monday usually in institutions that serve the same people everyday schools, universities, colleges, hospitals, factories, military

lists dishes that are available on that particular day offer many specialty items listing daily specials at any type of restaurants

offers each food and beverage item priced and served separately family style

entrée usually includes soup or salad, potato or rice, vegetable, meat appetizer and dessert priced separately

complete meals- appetizer to dessert for one set price set banquet menu (all served the same menu) not necessarily true for this menu

complete meal for a set price customer chooses one selection from each course elegant restaurants some banquets