The Physical Menu Design Considerations. The Physical Menu Overview □The physical appearance of a menu is important to the business of a restaurant. Goal.

Slides:



Advertisements
Similar presentations
Marketing and the Menu Chapter 7
Advertisements

© 2003, Educational Institute Chapter 7 Food and Beverage Management Applications Managing Technology in the Hospitality Industry Fourth Edition (469T.
Food Preparation & Service
Culinary Technology Unit
Culinary Arts: Menu Design 1. Objective Design a menu that would be appropriate for a particular restaurant. Design components of menu design Identify.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition.
Cost Approaches to Pricing Chapter 8 Pricing Questions n n Which Costs Are Relevant in the Pricing Decision? n n What Is the Common Weakness of Informal.
Chapter 1 Menu Planning What Kind of Stuff Should I Sell?
CHAPTER 7 MARKETING.
Chapter 9: Sales History.
Menu Pertemuan 22 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.
It All Starts with the Menu
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 11 Menu Engineering.
[enter] Oğuz Benice Bilkent University THS F&B Operations Spring 2008 The Menu.
Marketing and the Menu Chapter 6. What is a Menu? 6.1.
A menu is a list of food and beverage items served in a food and beverage operation.
Section 12.1 The Menu There are several factors to consider when developing a menu. In addition to considering the necessary factors, a chef must choose.
Developing a Menu Considerations for Success. Menu Development Overview □Menu development is cumbersome task that require diligent attention and knowledge.
Chapter 14 Menus & pricing.
CHAPTER 7: THE MENU Items The Menu Capability/Consistency
Chapter 11 Menu Engineering
Chapter 11 Menu Engineering
The menu is the most important internal marketing and sales tool a restaurant has to market its food and beverage to customers.
Merchandising the Menu
Chapter 6 Managing Food and Beverage Pricing
Menu as Primary Control Point
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
M ENU A NALYSIS W EEK 9 L EC.8 1 Menu Planning and Design (HM 431) Fall 2012.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Marketing and the Menu Pro Start Year Two Chapter Six.
Y2.U7.3 Menu What is a Menu?.
Marketing and the Menu Chapter 7. Chapter 7  What is a market? Customers  What is marketing? A way of communicating a message to a market  Is there.
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.
Role of Menus in Marketing n Should further the goals of the marketing concept n Should contribute to establishing the perceived image of the firm n Should.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
The Menu as a Cost Tool Chapter 4. Factors to Consider when Designing Menus The first activity of the control process The blueprint Decisions here can.
Chapter 4 The Menu. Objectives After reading and studying this chapter, you should be able to: – Identify factors to consider when planning a menu – List.
Questions Types of establishment & service. 1. State if these statements are true or false; Contract caterers provide food and drink.True Contract caterers.
Menu Planning. * Can be printed, on chalkboards, display boards * Basic game plan for restaurant * Expresses concept and theme through food choices on.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Food Preparation and Service 101
CM226 Catering and Event Management Chapter 8 Pages 186 – 222.
Menus.
Y.2.U7 Flash Marketing/Menu. Blank next For business purposes, a collection of people with similar, specific needs and wants is called a 1.
Menu Planning Culinary Technology The Role of the Menu The menu serves several purposes to both the restaurant and its customers : It determines the.
Designing A Menu. Importance of The Menu The menu style and design reflects the restaurant’s personality and the customers who frequent it. The menu can.
Fundamentals of Menu Planning. The Purpose of Menus Planning Tool Establishes… Establishes… –customer needs and expectations –Prices –Type of food –Service.
Marketing and the Menu. Types of Menus A la carte A la carte Offers food separately at separate prices Offers food separately at separate prices Cyclical.
MENUS & PRICING Chapter 14. Menu Development Menu planners must know the establishment operation. Defines purpose, strategy, market, service, and theme.
1 FRMCA Level 2, Chapter 7 Marketing 2015 Summer Institutes Level 3.
Chapter 50 Menus. © Goodheart-Willcox Co., Inc. Menu Formats The type of menu varies depending on the type of operation.
CHAPTER SEVEN: THE MENU Factors to Consider Common Menu Types Methods for Pricing Determining a Menu’s Design and Layout.
MENU PLANNING AND DEVELOPMENT (HTF255)
Marketing and the Menu Chapter 7. Chapter 7  What is a market? Customers  What is marketing? A way of communicating a message to a market  Is there.
CAH II 4.01 Featuring: Delicious and Assorted Menu Types Served with the Roles of the Menu and Warm Principles of Menu Planning.
Chapter 7 Marketing.
Section 12-1 The Menu.
Culinary Technology Unit
Pricing the Menu 7.4.
Chapter 7 Marketing.
A menu is a list of food and beverage items served in a food and beverage operation.
Why do people eat at Restaurants?
Fundamentals of Menu Planning
CHAPTER SEVEN: THE MENU
Chapter 9: Sales History.
Chapter 7 Marketing.
Chapter 7 Marketing.
Chapter 7 Marketing.
Presentation transcript:

The Physical Menu Design Considerations

The Physical Menu Overview □The physical appearance of a menu is important to the business of a restaurant. Goal □The goal of this lesson is to examine the components and layout of a typical menu and understand the importance of menu design in terms of marketing strategy of a restaurant.

OBJECTIVES At the end of this lesson the student will be able to: □Define the components of a menu □Understand the importance of menu cycle and pricing strategy □Use menu as a marketing tool

Considerations □The Writer □Meaning of the message □Concept, information, experience □Express meanings in words/ symbols □Objectives, policy, philosophy □Transmit message via printed menu □Style, cover, copy, print, color, art, location □The Customer □Receives message □Translates – develops expectation □Understands – acts, buys, returns to restaurant

Menu Management □Menu Cycle □Static □Cyclical menus □Market Menu □Pricing Strategy □A la carte □Table d’hote □Day parts □Children’s

Menu Design □Menu Groups □Apps, salads, entrees, veggies, dessert □Group Classifications □Veal, beef, seafood, vegetarian □Group Specifications □Solid, cubed, ground, roast, cooked □Specific menu items

Physical Layout Design □Single Page □Two-fold □Letter fold – vertical or horizontal □Three-fold Research indicates that consumers read menus in a predictable fashion

Menu Copy □The printed page □Treat menu as an advertising medium □It is the only piece of advertising that you know the customer will read □Cover information □Should relay the identity of the restaurant □Should include the location and address of restaurant □List foods □Description of food □Method of preparation, essential ingredients, method of service, product quality, cut of food product, size □Institutional copy – history

Menu Engineering □A strategy to get the most out of your menu (Menu Mix) □Compares menu item popularity with its contribution margin (Profitability) □Plow Horse (high demand/ low profit) □Dog (low demand/ low profit) □Star (high demand/ high profit) □Puzzle (low demand/ high profit)