1. Menu Planning

2. Menu Basics Menus should be: Menus are important because they help sell your food and meet customer’s expectations. Menus can be created by a variety of people…from chefs, dieticians, foodservice directors, to owners/operators of chain restaurants…to name a few!

3. Menu Planning Principles Variety B Truthfulness N Flexibility

4. Variety Customers expect to see a variety of dishes on a menu. Visual appeal: Garnish: add color, design.

5. Balance A menu should use foods from each food group, incorporate visual appeal & flavor interest. Plating: is the arrangement of food and garnishes on a plate (you want to keep balanced!) Balance takes into account… S P N (odd # is more appealing)

6. Truthfulness: FDA guidelines require that certain menu statements are true. Truth-In-Menu Guidelines Statements need to be true about… N Q Q G F

7. Truth-In-Menu Guidelines Brand Names Must Be Represented Accurately Examples might include Heinz Ketchup, Butterball Turkey and Best Foods Mayonnaise Low-sodium or fat-free foods must be prepared to keep these characteristics; nutritional claims must be supported with statistical data Food Preservation Must Be Accurate

8. Truth-In-Menu Guidelines (cont.) If a sirloin is 16 ounces, for example, the menu must state that this is the weight prior to cooking Ingredient Locations Must Be Accurate When listing a quality or grade for meats, dairy products, poultry, and vegetables or fruits, they cannot be substituted for a different quality when preparing the dish

9. Truth-In-Menu Guidelines (cont.) Cooking Techniques Must Be AccurateIf broiled swordfish is on your menu, for example, you cannot serve the swordfish baked Pictures Must Be Accurate For example, apple pie à la mode must be apple pie served with ice cream Food Product Descriptions Must Be Accurate If shrimp cocktail is described as “four jumbo shrimp on a bed of crushed ice with a zesty cocktail sauce and lemon wedge,” it must appear and be presented exactly this way

10. Nutrition Menus should offer healthful food choices. Low Fat Diets: People following these diets need foods high in fiber and low in fat and cholesterol. Diabetics: Food Allergies:

11. Flexibility Menus need to change from time to time because the costs of ingredients may change or your target market may change.

12. Your task… Today you will be creating a menu based on the truth- in-menu guidelines. Break up into groups Create three courses you will have on your menu. Create four to for each course. Once the courses and dishes are determined, create descriptions that meet guidelines. Once each group is done, you will join up with another group in class and share out the menu you created. Make sure you explain the courses,