1. Why do people eat at Restaurants?

2. It’s About the Demographics…

3. It’s About the People.

4. -don’t forget the ______________!
Planning a Menu
-don’t forget the ______________!

5. Types of Menus Static vs. Cycle
Static- Menu stays the same day to day while the guests rotate
Cycle- Menu rotates daily and eventually repeats itself

6. Types of Menus
A la Carte- each item on the menu is individually listed with its’ own price
Du Jour Menu – “Of the Day” – used in conjunction with another style of menu to highlight items the chef wants pushed

7. Types of Menus
Table d’Hote- One complete meal with multiple courses offered for one, all inclusive price.
Seated Banquets
Brunch or Special Event Menu
Function Menu- Much like a Table d’Hote, but meals are designed for groups, usually in buffet form.
Catering & Event Planners
Banquet Facilities

10. OFFER BALANCE & VARIETY
Things to Remember…
A few guidelines in writing a menu:
1. Do not repeat flavors for Table d’Hote & Function Menus
2. Offer various textures
3. Serve foods with a variety of shapes
4. Offer different methods of cooking, preparation & temperatures
5. Consider limitations of facilities, staff, or even cooks
6. Availability of foods will change throughout the year
7. Menu must serve the needs of the CUSTOMER
OFFER BALANCE & VARIETY

11. A La Carte Menu

12. Design
“Design should not dominate things. Not dominate people, it should help people…”

13. Design Classical Menu Cold Entrée Cold hors d oeuvre Sorbet Soup Roast
Hot hors d oeuvre
Fish
Main Course
Hot Entree
Cold Entrée
Sorbet
Roast
Vegetable
Sweet
Dessert

14. Modern Menu Categories are Listed in Order of Consumption
Design
Modern Menu Categories are
Listed in Order of Consumption
Appetizer = “Appetite Teaser”
Soup = Cold or Hot, Clear, Thick, or Specialty
Salad = Accompaniment, not Entrée Size
Sandwiches = Only if applicable
Entrée Items = Sub classified
Meat – Poultry – Seafood – Pasta
Vegetarian – Salad
Accompaniments = Starches, Veggies, Side Items
Desserts = Also can include the Fruit, Cheese, and Beverages

15. 1. The Upper Right-Hand Corner
That’s the prime spot where diners’ eyes automatically go first.
2. The Anchor
The main role of that $115 platter—the only three-digit thing on the menu—is to make everything else near it look like a relative bargain
3. Right Next Door
At a mere $70, the smaller seafood platter next to Le Balthazar seems like a deal, though there’s no sense of how much food you’re getting.
4. In The Vicinity
The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.
5. Columns Are Killers
It’s a big mistake to list prices in a straight column. “Customers will go down and choose from the cheapest items.
6. The Benefit Of Boxes
A box draws attention and, usually, orders
7. Menu Siberia
That’s where low-margin dishes that the regulars like end up. The examples here are the easy-to-miss (and relatively inexpensive) burgers.
8. Bracketing
A regular trick, it’s when the same dish comes in different sizes. Here, that’s done with steak tartare and ravioli—but because “you never know the portion size, you’re encouraged to trade up , Usually the smaller size is perfectly adequate.”

16. Complete Utilization Plan menus that utilize scraps.
Plan production to avoid left-overs
Plan ahead for use of left-overs
Avoid minimum use perishable items

17. Menu Accuracy Point of Origin Grade or Quality Cooking method Fresh ?
Imported
Homemade
Size or portion