Menu & Menu Planning (Menu Engineering, Types of Menu etc)

INTRODUCTION
“The menu is the heart of any restaurant; It
showcases everything you have to offer for food
and beverages.”
The menu is designed carefully what the outlet wants to
cater for, keeping in mind the type of customers.
The main advantage of a well-planned menu is that it leads
to consumer satisfaction.
It also helps to motivate the employees for a responsible
and successful service.

Menu can be define as:
• a list of the dishes that may be ordered (as in a restaurant)
or that are to be served (as at a banquet)
• refers to a list of food and drink options available at a restaurant or
for a meal
DEFINITION

THE PURPOSE OF MENU
 To list items sold in the restaurant.
 To educate customers
 List of price
 Menu description
 Act as a marketing tools
 Major determinant for the budget.
 Gives customers a sense of who you are as an operation.
 Part of an organization’s brand identity

TYPES OF MENU
1. TABLE D'HÔTE
Food items grouped together & sold for one price.
Comprises a complete meal at a predetermined price.
It usually includes three to five course meal available at
a fixed price.

2. A LA CARTE
Food items priced individually.
A multiple choice menu, with each dish
priced separately.
TYPES OF MENU

3. STATIC MENU
 Same menu items are offered every day.
 Frequently used if restaurant’s concept is
built around the menu, including:
 Décor
 Advertising campaign
 Market segment identified as the
target audience
 Examples: McDonalds
TYPES OF MENU

4. CYCLE MENU
 Different items each day on a weekly, bi-weekly, or some other basis,
after which the cycle is repeated.
 Seasonal cycle menus are
common.
 Used in healthcare institutions and
schools.
 Offers variety with some degree of
control over purchasing,
production, and cost.
TYPES OF MENU

5. SINGLE USE
 Planned for service on a particular
day and not used in the exact form
a second time.
 Used in on-site foodservice in
which the customer does not vary
much from day to day.
TYPES OF MENU

6. DU JOUR MENU
 List the items “of the day”. These menus change daily and are
focused on seasonal ingredients, preparing the freshest food
possible.
7. TOURIST MENU
 used to attract
tourists
TYPES OF MENU

TYPES OF MEALS
BREAKFAST - the first meal of the day
BRUNCH - late-morning or early-
afternoon meal that combines breakfast
and lunch, often enjoyed in a leisurely,
social atmosphere.
LUNCH - a midday meal of
varying size depending on the
culture.

HIGH TEA - a light meal eaten in the
late afternoon or early evening that
usually includes cooked food, cakes,
and tea to drink
ELEVENSES - a short break for light
refreshments, usually with tea or
coffee, taken about eleven o'clock in
the morning. (morning tea)
TYPES OF MEALS

DINNER - refers to the most
significant, and important, meal of
the day, which can be the noon or
the evening meal.
SUPPER - referred to a lighter meal
or snack eaten in the evening
normally taken between 10 pm to
11 pm.
TYPES OF MEALS

Classic Menu Sequence
1. Hors-d oeuvre / Appetizer - to stimulate the
appetite for the dishes that are to follow in the
course.
2. Potage / Soup - act as an appetizer for the further
courses to come. (clear soup & thick soup)
3. Oeuf / Egg - are the dishes made from egg such as
boiled, poached or scrambled.

4. Farinaceous / Pasta or Rice - Italy's
contribution to the courses of the menu.
5. Poisson / Fish - act as an appetizer for the further
courses to come. (clear soup & thick soup)
6. Entrée - first in the meat course Entrées are
generally small, well garnished dishes which come
from the kitchen ready for service.

7. Sorbet - Because of the length of the French
classical menu, this course is considered to be the
rest between courses.
8. Releve / Joints - the main meat course on the
menu, normally larger than entrees and take the
form of butcher’s joints which have to be carved.
9. Roti / Roast - stage the balance of the courses is
gradually returning from heavy to light. Roast always
contain roast of game or poultry.

10. Legumes / Vegetables - can be served
separately as an individual course or may be
included along - with relevé or roast courses.
11. Salad - Small plates of salad taken after main
course, quite often simply green salad and dressing.
12. Cold Buffet - chilled meat and fish(small) pieces
are served.

13. Sweets - refers to desserts. This could include hot
or cold sweets, gateaux, soufflés or ice-cream.
14. Savory - dish of pungent taste, such as
anchovies on toast or pickled fruit.
15. Fromage / Cheese - range of cheeses and
various accompaniments, including biscuits, breads,
celery, grapes or apples.

16. Fruits & Nuts - Dessert is a course that
typically comes at the end of a meal. All forms of
fresh fruit and nuts may be served in this course.
17. Beverage - All types of hot or cold beverage.

1. Appetizer – a small portion of a food served at the beginning of a meal to stimulate
the appetite.
2. Soup – also act as an appetizer may be thick soup (crème) and clear soup
(consommé).
3. Salad – Small plate of salad, quite often simply green salad and dressing.
4. Fish – Fish is served, usually before the main course. Prepares the palate for the
heavier meats that follow.
5. Main course – The main meat course on the menu, larger other course. A sauce or a
roast gravy with potatoes and green vegetables are always served with this course.
6. Dessert – The sweet items at the end of a meal.
7. Cheese – The range of cheeses and various accompaniments, including biscuits,
breads, celery, grapes or apples.
MODERN MENU COURSE

A course items with some variety of flavors. An average meal consists of or may include
multiple dishes or only one, and often includes e or more meal courses.
The most typical meals course are:
1 course
meal
main course
2 course meal
appetizer + main course,
or main course + dessert
3 course meal
appetizer, main
course &
dessert
TYPES OF MEAL COURSE

4 course meal
appetizer/
soup, salad,
main course +
dessert
5 course meal
soup, fish, main course,
dessert + cheese, or
soup, appetizer, salad,
main course + dessert
6 course meal
appetizer, soup,
fish, salad, main
course + dessert
TYPES OF MEAL COURSE

 Menu design and layout have been called as the silent salesperson of the
restaurant. The menu cover is a symbol of the restaurant’s identity.
 For menu of single page: the page must encased in plastic laminate. If the menu is
more extensive, there is more space on the back for dessert and beverages. The
focal point for single page menu is just above the center, an ideal place to list a
special item that may be highlighted to increase sales. This item should also yield a
good profit margin because it is a high selling items.
MENU DESIGN AND LAYOUT
 For menu of more than 1 page: the outside cover may have the name of the restaurant and
a picture of appropriate to its style. The layout, type face, illustrations, graphic design, paper
color and menu copy are matter of personal choice. Menus with two or more pages may be
laid out in an appealing way with signature item or special dishes highlighted or boxed in the
focal point. Beverages may appear on the back page or even as a suggestion to accompany a
certain dish.

1. Health and eating
Customers are increasingly looking for the
availability of choices that will enable
them to achieve a balance diet.
Customers are also requiring more specific
information on methods of cooking and
ingredients used to produce their meal
such as low fat milk, less sugar drink.
INFLUENCES ON THE MENU

2. Dietary requirements
Customers may therefore require a certain diet for medical reasons, some
may need to know about the ingredients used in a dish.

Allergies Food items that are known to cause allergies include the gluten in
wheat, rye and barley, peanuts, sesame seeds and other nuts such as
cashew, pecan and walnuts, as well as milk, fish, shellfish and eggs.
Cause anaphylactic shock resulting the lips, tongue or throat swelling
dramatically over a very short period of time.
Diabetic Refers to the inability of the body to control the level of insulin within
the blood. Avoidance of dishes with a high sugar content.
Low cholesterol Diets will include limited quantities of animal fats. Other items eaten
may include grilled fish or meat, fruits and vegetables, low fat milk
and yogurt.
Low sodium/salt Reduction in the amount of sodium or salt consumed.

3. Cultural and religious dietary influences
Various faiths have differing requirements with regard to the ingredients that
may be consumed, cover preparation methods, cooking procedures and
equipment used.

Hindus Do not eat beef and rarely pork. Some will not eat any meats, fish or eggs.
Diets may include milk and vegetarian dishes.
Jews Do not eat pork or pork products, shellfish or animal fats and gelatin from
beasts considered to be unclean or not slaughtered according to the
prescribed manner – kosher (clean).
Muslims Will not eat meat, offal or animal fat unless it is halal meat. Will not
consumed alcohol even used in cooking.
Sikhs Do not eat beef or pork. Some will keep to a vegetarian diet.
Rastafarians Will not eat any processed foods, pork or fish without fins (ex: eels). Will not
consume tea, coffee or alcohol.
Roman Catholics Usually will not eat meats on Ash Wednesday or Good Friday. Some of them
not eat meat on Friday.

4. Vegetarianism
A diet and often a philosophy that excludes the consumption of meat,
poultry, and seafood, though some variations include other animal products
like eggs and dairy.

Semi-Vegetarians Do not eat red meats or all meats. Diet will may include fish, poultry
and dairy products.
Lacto-ovo
Vegetarians
Do not eat meat, fish or poultry but may eat milk, milk products and
eggs.
Lacto Vegetarians Do not eat meat, fish and eggs but may eat milk and milk products.
Vegans Do not eat any foods of animal origin. Diet only consist of vegetables,
vegetable oils, cereals, nuts, fruits and seeds.
Fruitarians Diet may include mainly raw fruits and dried fruits, nuts, honey and
olive oil.

5. Ethical Influences – Customers have become increasingly aware of
ethical issues, such as:

 Menu engineering is a way to design a menu in order to
push your most profitable dishes and up-sell to your guests.
 The goal is simple: to increase profitability per guest.
 With the right menu engineering, you will be able to feature
the most popular, important and profitable dishes on your
menu, you will make it easy for your guests to choose a dish,
you will be increasing your profit margins and you will have
a menu that is memorable.
MENU ENGINEERING

Stars: high
popularity, high
profit
Plow Horses: high
popularity, low profit
Dogs: low
popularity, low profit
Puzzles: low
popularity, high
profit

Stars – remain the menu and consider a
modest price increase
Plow horses – increase menu price or
change the ingredients or cut portion size
Puzzles – reposition these items on the
menu or do promotion to increase sales
volume
Dogs – remove from the menu
immediately and replace with new item
Strategies for Menu Engineering

1. Plan dinner meals or other entrees for entire cycle
2. Select luncheon entrees or main dishes, avoiding those used on dinner menu
3. Decide on starch item appropriate to serve with entrée
4. Plan dessert for both lunch & dinner
5. After luncheon & dinner meals have been planned, add breakfast & any others
6. Evaluate if clientele, government regulations & managerial considerations have been
met
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STEPS IN MENU PLANNING

The menu is the most important part of the restaurant concept. Responsibility for developing the menu may
begin with the chef, individually or in collaboration with the owner, manager, cooks or servers.
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1. CAPABILITY AND CONSISTENCY
• The capability of the chefs or cooks to produce the quality and quantity of food
necessary is a basic consideration.
• The use of a standardizes recipes and cooking procedures will help ensure
consistency.
2. EQUIPMENT
• In order to produce the desired menu items, the proper equipment must be installed
in an efficient layout.
• Menu items are selected to avoid overuse of one piece of equipment.
3. INGREDIENTS AVAILABILITY
• Availability requires that a constant, reliable source of supply at a reasonable price
be established and maintained. High quality ingredients make a high quality product.
• The operator takes advantage of the seasons when items are at their lowest price
and best quality.
CONSIDERATIONS IN MENU PLANNING

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4. PRICE
• Price is the major factor in menu selection.
• Food cost and portion size and control are the best indicators of the price to charge for
dishes on a menu.
5. NUTRITIONAL VALUE
• Restaurant guests are becoming increasingly concerned about the nutritional value of
food.
• This is creating a higher demand for the healthier items, such fish and shellfish
because have far less fat than other protein foods..
6. MENU TRENDS
• Defining a specific dining behavior or demand in cuisine among a certain population
would then qualify as a menu trend.
• Focus on certain areas of the country as well as consider multiple demographic
variables such as age, income and ethnic.
7. ACCURACY IN MENU
- Restaurants must be accurate and truthful when describing dishes on the menu.
- Menu accuracy in menu descriptions such as spicy, marinated, fresh, sizzling, crunchy.

 A recipe is a set of instruction for producing a certain
dish. In order to duplicate a desired preparations, it is
necessary to record the ingredients, their amounts and
the way they are combined or cooked.
 Standardized recipes is a set of instruction describing
the way a particular establishment prepares a particular
dish.
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1. Name of the recipe
2. Yield, including total yield, number of portions and portion size.
3. Ingredients and exact amounts, listed in order of use.
4. Equipment needed including measuring equipment, pan sizes, portioning
equipment and so on.
5. Directions for preparing the dish
6. Preparation and cooking times
7. Directions for portioning, platting and garnishing
8. Directions for breaking down the station, cleaning up and storing leftovers.
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The Structure Of A Standardized Recipe

1. Standardized recipes are detailed and specific. This is
to ensure that the products is the same every time it is
made and served, no matter who cooks it.
2. They indicate precise quantities for every ingredients
and how they are to be measured and they indicate
exact yields and portion size and how the portions are
to be measured and served.
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Function of standardized recipes

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