1. Food and Beverage Department
Is it time to add a new entrée or two to your menu? If so, here are some things to consider:
Is it feasible?
What are the costs?
How will the item be received by Hotel clientele?
Does the item fit in with others similar on the menu?
Food and Beverage Department
1/14/2019

2. GUEST APPEAL Type of food First course, entrée, salad, dessert Price
Quantity
Taste
Appearance
Variety
Healthfulness
Keep in mind an increasing awareness of healthy eating
Food and Beverage Department
1/14/2019

3. Food and Beverage Department
PREPARATION
Time required
Skills required
Space required
Availability of ingredients
Compatibility with other menu items
equipment, timing
Extra personnel required
Training time
Food and Beverage Department
1/14/2019

4. Food and Beverage Department
EQUIPMENT
New?
Cost?
Space required
Delivery time
Training for use
Special dishes or utensils
Food and Beverage Department
1/14/2019

5. Food and Beverage Department
SERVICE
More work
New ways to serve
New plating, garnishing
Training required
Training time
Food and Beverage Department
1/14/2019

6. Food and Beverage Department
COSTS
Item
Estimated cost
Actual costs
Equipment
Testing
Training
Extra help
Ingredients
Utensils
Food and Beverage Department
1/14/2019

7. Food and Beverage Department
MUST DO:
Test recipes
taste, yield, proportions
Standardize recipes
Check suppliers
Train cooks
Train wait staff
Taste,
how cooked, ingredients, texture
Costing and pricing
Food and Beverage Department
1/14/2019

8. OBJECTIVES AND LIMITATIONS
Must meet guests’ tastes
Must be feasible with staff and space
Must meet cost/price guidelines
Must be within budget
Must be compatible with other Bell Orchid Hotel offerings.
Review cost/price guidelines with Accounting Department.
Food and Beverage Department
1/14/2019