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Published byBuddy Grant Modified over 8 years ago
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Menu Planning
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* Can be printed, on chalkboards, display boards * Basic game plan for restaurant * Expresses concept and theme through food choices on the menu, the prices, and the design of the menu itself * Main way food and beverage business communicates with customers * Groups insure what you see on menu is what you get
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* Fixed menu – same foods are offered every day * Cycle menu – foods change daily for a set period of time; at the end of that period or time, repeats itself. * Market menu – changes with the availability of food products * Hybrid menu – combination of 2 types of menus
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* 7 classic parts of the menu * 1. appetizer – small portion before a meal * 2. soup * 3. salad * 4. entrée – main course * 5. side dishes – portion that goes w/ meal * 6. desserts * 7. beverage * Vary by restaurant
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* A la carte pricing – every food and beverage item is priced and ordered separately * Table d’hote pricing – complete meal is offered at a set price (price fixe) * Combination pricing – some food items are priced and ordered separately and other food items are grouped together and priced as a group
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* Party – a group of people * Taste – taste good together, cultures * Variety * Appearance – color, size, shape, texture * Nutrition – meets nutritional needs * Price
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