MENU AND MENU PLANNING

MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE

1. Chapter 4 Menu & Menu Planning By: Mumtazul Ilyani

2. 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.

3. Menu can be define as: List of food item served in an establishment. The arrangement of food offered by the organization. DEFINITION

4. 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

5. 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.

6. 2. A la carte Food items priced i ndividually. A multiple choice menu, with each dish priced separately.

7. 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: Mc Donalds

8. 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.

9. 9

10. 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.

11. 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 8. California Menu – guest may order any item on the menu at any time of the day.

12. TYPES OF MEALS Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, oatmeal and sausage) served at early morning. Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3 pm. The word is combination of breakfast and lunch. Brunch originated in England in the late 1800s, served in a buffet style manner, and became popular in the United States in the 1930s

13. Lunch is a midday meal of varying size depending on the culture. D uring the 20th century gradually focused toward a small or mid-sized meal eaten at midday. Lunch is the second meal of the day after breakfast . High tea (also known as meat tea or tea time in Ireland) usually refers to the evening meal or dinner of the working class, typically eaten between 5 pm and 7 pm. C onsists of a hot dish, followed by cakes and bread, butter and jam. Occasionally there would be cold cuts of meat, such as ham salad . Elevenses is a snack that is similar to afternoon tea, but eaten in the morning. It is generally less savoury than brunch, and might consist of some biscuits with a cup of coffee or tea. The name refers to the time of day that it is taken: around 11 am.

14. Dinner usually refers to the most significant, and important, meal of the day, which can be the noon or the evening meal. The average dinner time in the U.K. for those who call their evening meal dinner has been found to be at 7.47pm. Supper may refer to a late- evening snack or else as an informal family meal (which would be eaten in the kitchen or hall room ) as opposed to dinner which would be eaten in the dining room. It is common for social interest and hobby clubs that meet in the evening after normal dinner hours to announce that "a light supper" will be served after the main business of the meeting. Normally taken between 10 pm to 11 pm.

15. Classic menu sequence 1 - Hors-d oeuvre / Appetizer Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course. Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion. 2 - Potage / Soup Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute , puree) are served during this course. 3 - Oeuf / Egg Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, poached or scrambled . The omelette is the most popular item.

16. 4 - Farinaceous / Farineaux / Pasta or Rice This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. 5 - Poisson / Fish Poisson are the dishes made from fish. Fish, being soft-fibred , prepares the palate for the heavier meats that follow.  6 - Entrée / Entree The first in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce. The following items can be served as entrees: Brains, Liver, Kidney, Oxtail. 7 - Sorbet / Sorbet Because of the length of the French classical menu, this course is considered to be the rest between courses.  It is water and crushed ice slush flavoured with fruit juice or champagne and served in a glass.  

17. 8 - Releve  / Joints  This is the main meat course on the menu, normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. 9 - Roti / Roast At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. 10 - Legumes / Vegetables Served only with its accompanying sauce.  These are vegetable dishes that can be served separately as an individual course or may be included along - with relevé or roast courses . 11 - Salades / Salad Small plates of salad taken after main course, quite often simply green salad and dressing. 12 - Buffet Froid / Cold Buffet  In this course Chilled meat and fish(small ) pieces are served. 

18. 13 - Entremets / Sweets Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream . 14 - Savoureux / Savory  A dish of pungent taste, such as anchovies on toast or pickled fruit.  15 - Fromage / Cheese The range of cheeses and various accompaniments, including biscuits, breads, celery, grapes or apples. 16 - Cut 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 - Boissons / Beverage All types of hot or cold beverage .

19. MODERN MENU COURSE There are few courses presented in the menu, such as: Appetizer - a small portion of a food served at the beginning of a meal to stimulate the appetite. Soup - Soup also act as an appetizer may be thick soup (crème) and clear soup (consommé). Salad - Small plate of salad, quite often simply green salad and dressing. Fish - Fish is served, usually before the main course. Prepares the palate for the heavier meats that follow.  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. Dessert – The sweet items at the end of a meal. Cheese - The range of cheeses and various accompaniments, including biscuits, breads, celery, grapes or apples.

20. TYPES OF MEAL COURSE In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. An average meal consists of one or more meal courses. The most typical meals course are:

21. TYPES OF MEAL COURSE (CONT…)

22. MENU DESIGN AND LAYOUT 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. 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.

23. MENU EXAMPLE

24. INFLUENCES ON THE MENU 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.

25. 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.

26. 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.

27. 29

28. 4. Vegetarianism It may derive from cultural, religious, moral, ethical or physiological considerations. Vegetarians semi Do not eat red meats or all meats. Diet will may include fish, poultry and dairy products. Vegetarians lacto ovo Do not eat meat, fish or poultry but may eat milk, milk products and eggs. Vegetarians lacto 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.

29. 5. Ethical Influences Customers have become increasingly aware of ethical issues, such as: Ensuring sustainability of foods consumed Fair trade The acceptability of genetically modified foods or irradiated foods Reducing food packaging and food waste Reducing the effects that food production and food transportation have on the environment generally

30. MENU ENGINEERING 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.

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

32. Strategies for Menu Engineering Plowhorses – increase menu price or change the ingredients or cut portion size Stars – remain the menu and consider a modest price increase 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

33. Plan dinner meals or other entrees for entire cycle Select luncheon entrees or main dishes, avoiding those used on dinner menu Decide on starch item appropriate to serve with entrée Plan dessert for both lunch & dinner After luncheon & dinner meals have been planned, add breakfast & any others Evaluate if clientele, government regulations & managerial considerations have been met 35 STEPS IN MENU PLANNING

34. 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. 36 CONSIDERATIONS IN MENU PLANNING

35. 37

36. RECIPE 38

37. 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. 39

38. Name of the recipe Yield, including total yield, number of portions and portion size. Ingredients and exact amounts, listed in order of use. Equipment needed including measuring equipment, pan sizes, portioning equipment and so on. Directions for preparing the dish Preparation and cooking times Directions for portioning, platting and garnishing Directions for breaking down the station, cleaning up and storing leftovers. 40 The structure of a standardized recipe

39. 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 . 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. 41 Function of standardized recipes

40. EXAMPLE OF STANDARDIZED RECIPE 42