Management by Menu The Cycle of Cost Control
Types of Menus The Cycle: repeats itself Static or Fixed: same foods every day Market Menu: product availability Limited Menus: like the Renegade Room A la Carte; each item priced separately Café Menus: California Menu (24-hour) Fixed Price: prix fixe, table d’hote
Menu Language Truth in advertising Nutritional statements Size and portion statements
What does the menu convey To the guest To the server To the Cook To the manager
How much information is enough Appetizers, soups, salads, sandwiches, entrées, accompaniments, desserts, beverages Hot or cold options Descriptive copy
Variety Hot & cold Cooking techniques Color Configuration Taste Height Texture
Balance and Composition In food items Nutritionally Presentation of the food on the plate Healthy Choices
Layout and design Heading and sub-headings Most expensive items placement Profitable items at the top/bottom Less profitable in the middle
Design Headings, sub-headings and menu items Readability Reflect the atmosphere Font style: Normal, bold, italics, script Font size: upper and lower case Spacing
Descriptive Copy Short sentences Simple and clear Exclude exaggerations like: magnificent Include: chilled, glazed, flaky grilled, medallions, sautéed, toasted and whipped
Artic Char
Flank Steak, Calabacitas, Potato
Apple Dumpling
Beef Barley Soup
White Chocolate Coeur a ‘la Crème
Molten Lava Cake
Paella