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Published byPhyllis Lawson Modified over 9 years ago
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Menuing
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Menuing Basics Engineering Your Menu Beef Lexicon Beef User’s Guide Beef Menu Classics Your Menu for Success
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Beef defies changing tastes and fleeting trends… a menu anchor Beef is a nutritional powerhouse and infinitely adaptable Customers crave beef! Latest beef trends at www.BeefFoodservice.comwww.BeefFoodservice.com Beef sells more meal options – increases your profit dollars Sign up for BeefFoodservice Quarterly eNewsletter for quick trend/industry beef updates Nothing Sells, Sizzles or Satisfies Like Beef!
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Single most important marketing tool Must make great first impression Carefully orchestrated and well thought-out menus directly affect your bottom line Enhance your options by offering a beef special of the day or limited time offer Menuing Basics
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Sell more profitable dishes by using gross profit “Product extensions” Make a profitable and popular beef cut stand out by adding other dishes using that cut Create a “Signature Dish” symbol for your most profitable and popular dishes Offer two portion sizes of your popular beef entrees to fit a variety of customer appetites & price points Add beef to salads/pastas/appetizers/soups to provide beef options for smaller appetites through the menu sections Add starch/vegetable parings to your entrees. This will boost the nutrition balance of a meal & keep entrée portion sizes profitable Engineering Your Menu
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Keep menu look consistent with restaurant concept (casual for casual) Ensure spelling accuracy Dollar signs aren’t necessary Never put desserts on the main menu Use large font size, but avoid ALL CAPS Educate your guests, but avoid unnecessary descriptors like “fresh” Design & Layout ENGINEERING YOUR MENU:
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People order first and last items Place most profitable dishes in these spots Start your steak list with Beef Flat Iron Steak and end with Beef Ranch Steak Encourage diners to order more by separating courses into different sections Appetizers Soups Salads Design & Layout ENGINEERING YOUR MENU:
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If it reads delicious and sounds yummy, guests will dig in Be creative Use the following descriptions to enhance the appeal of the beef entrees currently on your menu Beef Lexicon Cooking Methods: Grilled Smoked Wood-Grilled Seared Pan-Roasted Pan-Broiled Wood-Fired Sautéed Pan-Fried Roasted Fire-Roasted Slow-Roasted Braised Preparation Methods: Dry-Aged Blackened Basted Marinated Herb-Crusted Infused (i.e., Garlic-Infused) Glazed (i.e., Wine-Glazed) Smothered Seasoned Stuffed Laced (i.e., Citrus-Laced) Rubbed Dry-Rubbed Serving Methods: Hand-Carved or Hand-Cut Sliced Juicy, Moist, Tender Sizzling, Succulent Mouth-Watering Home-Style Classic Fork-Tender Shredded Hand-Selected Bistro-Style Lean
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Appetizers & Small Plates Beef Short Ribs, Sliders, Steak Quesadilla Soups & Stews Beef Bourguignonne, Chunky Beef Chili, Beef Stroganoff, Beef Vegetable Soup Salads Steak and Bleu Cheese Salad, Beef Taco Salad, Steak Caesar Salad Beef Menu Classics
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Sandwiches & Other Handhelds French Dip, Rueben, Chicago-Style Italian Beef, Sloppy Joes, Fajitas Burgers Cheeseburger, Bacon Cheeseburger, Steak Burger, Patty Melt, BBQ Burger Ribs Deviled Short Ribs, BBQ Back Ribs, Braised Short Ribs Beef Menu Classics
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Steaks Steak Diane, Carne Asada, Steak Frites, Ribeye, Strip, Sirloin, Roasts & Brisket Chateaubriand, “Prime” Rib, Standing Rib Roast with Yorkshire Pudding, Pot Roast, BBQ Brisket, Carved Roast Beef Beef Menu Classics
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Kabobs & Skewers Beef Kabobs, Beef Satay Ground Beef Meatloaf, Meatballs, Lasagna, Chopped Steak, Shepherd’s Pie More Beef Classics Orange Beef, Teriyaki Beef, Beef & Broccoli, Beef Milanesa (Schnitzel), Corned Beef, London Broil For menu inspirations, go to www.BeefFoodservice.comwww.BeefFoodservice.com Beef Menu Classics
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Beef remains a favorite when dining out Enhance profits by engineering your menu to sell most profitable dishes Design a menu that is visually appealing and accurate Think of your menu as your #1 marketing tool Words alone can make diners crave beef…be creative! Your Menu for Success
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