1. The Menu & Planning and Equipping The Kitchen Pertemuan: 5
Matakuliah : V Operasional Tata Hidang 1
Tahun :
The Menu & Planning and Equipping The Kitchen Pertemuan: 5

2. The Menu

3. Planning and Equipping The Kitchen

4. CONSIDERATIONS IN MENU PLANNING
Needs and desires of guests.
Capability of cooks.
Equipment capacity & layout.
Consistency & availability of ingredients.
Price & pricing strategies.
Nutritional value.
Contribution theory.
Accuracy in menu.
Actual menu items.
Menu design & layout.
Standard recipes.
Food cost percentage.
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5. CAPABILITY/CONSISTENCY
The capability of the chefs or cooks to produce the quality and quantity of food necessary is a basic consideration.
Standardized recipes
List quantities of ingredients & step-by-step methods to produce a quality product.
Elements that have an effect on capability & consistency:
Menu complexity.
Number of meals served.
Number of people to supervise.
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6. Bina Nusantara University
EQUIPMENT
Purchase the right equipment to achieve maximum production efficiency.
Many establishments plan the equipment according to the menu.
Efficient layout:
Systematic flow of items from receiving clerk to guests assures operational efficiency.
Avoid over use:
Too many menu items requiring one piece of equipment may slow service.
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7. Bina Nusantara University
AVAILABILITY
Constant, reliable source of supply must be established.
Must take advantage of seasonal items when they are at their lowest price & best quality.
High-quality ingredients make a high quality product, & fresh must be that – Fresh!
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8. Bina Nusantara University
PRICE
Factors in building price-value:
Amount of product.
Quality of product.
Reliability or consistency of product.
Uniqueness of product.
Product options or choices.
Service convenience.
Comfort level.
Reliability or consistency of service.
Tie-in offers or freebies.
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9. PRICING STRATEGIES Two main ways to price a menu:
Comparative approach:
Analyzes competitions’ prices and determines selection of appetizers, entrees & desserts.
Individual items are selected & priced.
Cost of ingredients must equal predetermined food cost percentage.
Ratio method:
Price individual item & multiply it by the ratio amount necessary to achieve the desired food cost percentage.
May lead to weighted average approach:
Food cost percentage, contribution margin & sales volume are weighted.
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10. VALUE CREATION Two components: To build value, you need to:
What you provide?
What you charge for it?
To build value, you need to:
Increase the perception of value of what you provide.
Lower the price you charge for it.
Do both of the above.

11. FOOD COST PERCENTAGE Varies with sales. Target is about 33% of sales.
Calculating food cost percentage:
Opening inventory + purchases – closing inventory =
Cost of food consumed.
Food cost/sales of food = Food-cost percentage
EXAMPLE:
$10, Opening inventory
$66, Purchases
storeroom requisitions
= Percentage
$76, Total food consumed
$10, Closing inventory
$66, = Cost of food consumed $66,660 / $200,000 = 33%
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12. Bina Nusantara University
NUTRITIONAL VALUE
Greater public awareness of healthy food & individual wellness has prompted a change in cooking methods.
Demand for healthier items like chicken & fish is increasing.
Changes in type of cooking oil.
Boiling, poaching, steaming, roasting, etc., as opposed to frying.
Lower-fat menu items.
More meatless and vegetarian options.
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13. Bina Nusantara University
CONTRIBUTION MARGIN
Difference between the sales & the cost of the item.
Amount goes towards covering fixed & variable costs.
EXAMPLE:
Steak selling price: $10.95
- Steak cost: $ 5.00
= Contribution margin: $ 5.95
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14. FLAVOR
Flavor is the sensory impression of a food or other substance determined by chemical senses.
Taste involves all the senses:
Aroma
Texture
Sight
Sound
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15. ACCURACY
Restaurants must be accurate and truthful when describing dishes on the menu.
If beef is described as prime, then it must be prime.
Some restaurants have been heavily fined for violations of accuracy in menu.
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16. KIDS’ MENU
Restaurants that cater to families usually have a separate kids’ menu—one using bold colors & catchy make-believe characters.
Most restaurants can provide fun placemats, crayons & small take-home prizes for kids.
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17. Bina Nusantara University
MENU ITEMS
Independent restaurants tend to be more creative than chain restaurants.
Menu items selected depend on type of restaurant.
Appetizers and soups:
6-8 is adequate for most establishments.
Salads:
Preferred starter in many restaurants.
Entrees:
At least 8 in a table-service restaurant.
Desserts:
Can be purchased, made or finished off in-house.
Matching/pairing:
Couple a type of wine with a general class of food.
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18. Bina Nusantara University
MENU TYPES
Dinner-house:
Separate similar entrees.
A la carte:
Individually priced items, most often used menu.
Table d’hôte :
Selection of several dishes from which patrons make a complete meal at a fixed price.
Du jour menu:
Lists the food items served only on a particular day.
Cyclical:
Generally used in institutions.
Menus are repeated in cycle every few days.
California:
Can order any menu item at any time of day.
Tourist:
Used to attract tourists to a particular restaurant.
Degustation:
A sample of the chef’s best dishes.
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19. Bina Nusantara University
MENU ANALYSIS
Should be a balance between a menu too high in food cost & too low in food cost.
Menu engineering
Best menu items are those with highest contribution margin per unit & highest sales.
It is recommended to analyze by:
Individual menu items.
Categories of menu offering.
Meal periods or business categories.
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20. Bina Nusantara University
PRICING GUIDELINES
Use odd increments for cents.
Do not write price increases over old prices.
Resist increases that raise the dollar amount of an item.
Give items that have been drastically increased in price a less noticeable menu spot.
Try to reduce large portions before raising prices.
Never increase price of whole menu.
Put “market price” on items that fluctuate.
Do not list menu items according to cost.
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21. Bina Nusantara University
DESIGN AND LAYOUT
Menu size may range from one to several pages.
Come in a variety of shapes.
Generally 9 x 12” or 11 x 17”.
Printing and artwork should harmonize with theme of the restaurant.
The names of the dishes should be easy to read & understand.
It should includes a strong focal point.
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22. FOCAL POINTS Focal point of a single- page menu.
Focal point of a 2 or 4 page menu
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23. KITCHEN PLANNING The Overall Objective:
Minimize the number of steps taken by wait staff & kitchen personnel.
Equipment is placed so that servers only need to take a few steps.
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24. FACTS Servers will take the shortest & most convenient route.
Chefs want their work organized in a manner that minimizes excess activity & unnecessary steps.
The efficiency & comfort of the staff is important to the operation.
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25. FACTS
Ergonomics, the applied science of equipment design intended to reduce staff fatigue & discomfort, influences foodservice facility design.
Legislation & public policy affects foodservice design:
Operators must maintain standards to accommodate the needs of workers & customers who are disabled.
Designers must also understand the National Sanitation Foundation standards & apply them to the actions of the workers.
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26. OPEN KITCHEN Highlights the kitchen and/or a piece of equipment.
Standard food preparation is not usually featured.
The open kitchen is reserved for what is glamorous: bright, shiny ladles, stainless steel & copper utensils, etc.
Some use under the counter refrigerator units to conserve space.
The area set aside for open kitchens costs about 25% more than a standard kitchen.
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27. OPEN KITCHEN Drawbacks:
The noise level of a completely open kitchen must be reduced with washable acoustic tile in the ceiling.
The dining room & banquet rooms must feature carpet, upholstered chairs, washable window drapes, & acoustic ceilings (to absorb kitchen noise).
Chefs & cooks are completely exposed to the customers.:
Every word & every gesture has a spectator.
Customers may also feel that since they can see the chefs and/or cooks that it is okay to talk to them.
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28. KITCHEN FLOOR COVERINGS
Materials should be nonabsorbent, easy to clean & resistant to the abrasive action of cleaners.
Kitchen floors are usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete.
In areas that accumulate water neoprene matting provides traction.
All kitchen areas should be covered with nonskid materials.
The number-one cause of restaurant accidents is slipping & falling.
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29. CATEGORIES OF KITCHEN EQUIPMENT :
Receiving & storing food
Fabricating & preparing food
Preparing & processing food
Assembling, holding, & serving food
Cleaning up/sanitizing the kitchen & kitchenware
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30. SELECT THE RIGHT EQUIPMENT
Which will be the most efficient for the menu, item by item, & for menu items contemplated in the future?
What is the equipment’s purchase cost & operating cost?
Should the equipment be gas fired or electric?
Will the equipment produce the food fast enough to meet demand?
Is it better to buy a large unit or two or more smaller units?
Are replacement parts & service readily available?
Is reliable, used equipment available?
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31. MENU DETERMINES THE EQUIPMENT
Variables include the following:
The projected volume of sales for each menu item.
Fixed or changing menu.
Menu size.
Speed of service desired.
Nutritional awareness & equipment selected.
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32. FACTORS TO CONSIDER Total cost vs. original cost.
Match equipment with people skills.
De-skill the job with equipment.
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33. COOKING EQUIPMENT The Oven/Stove Deep-Frying Equipment
Low Temperature Ovens
Forced-Air Convection Ovens
Microwave Ovens
Infrared Cooking Equipment
Hot-Food Holding Tables
Refrigerators & Freezers
Ice machines
Pasta-Making Machines
Evaporative Coolers (The device that cool air through the simple evaporation of water)
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34. OTHER COOKING EQUIPMENT
Numerous other kitchen items are available that may be useful for a particular menu:
Ice cream holding units, display cases, cream dispensers, meat patty–making machines, garbage disposals, infrared heating lamps, drink dispensers, dough dividers, bakers’ stoves, etc.
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35. MAINTAINING KITCHEN EQUIPMENT
Maintenance of equipment is a little like preventive medicine.
By following certain practices, major problems can be avoided.
Restaurant equipment is generally thought to have a life expectancy of about ten years.
Properly cared for equipment can last much longer!
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36. HEALTH INSPECTOR
Public health officials and planning boards want to assure the public that eating in restaurants under their jurisdiction is safe.
To this end, local health officers draw up extensive requirements for a number of factors, including:
Floor covering
No. of toilets
Foodservice equipment
Lighting
Fire exits
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37. HEALTH INSPECTOR Requirements vary from place to place.
Floor drainage systems, exhaust ductwork, distances between dining room tables, # of seats permitted, # of parking spaces required, # of entrances & exits to the parking area & to the restaurant—all must meet safety requirements.
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38. Have a nice day…
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