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Mind Map For Menu

The document discusses several factors to consider when planning a menu, including satisfying guest expectations by reflecting their tastes and preferences, attaining marketing goals around location, time, price, and specific food items. It also covers minimizing costs while maintaining quality standards, addressing nutritional concerns, choosing an appropriate menu style, following truth-in-menu laws, purchasing from reputable suppliers, and designing the menu for accuracy and appeal.

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Francine Tough Love Gordon
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
85 views

Mind Map For Menu

The document discusses several factors to consider when planning a menu, including satisfying guest expectations by reflecting their tastes and preferences, attaining marketing goals around location, time, price, and specific food items. It also covers minimizing costs while maintaining quality standards, addressing nutritional concerns, choosing an appropriate menu style, following truth-in-menu laws, purchasing from reputable suppliers, and designing the menu for accuracy and appeal.

Uploaded by

Francine Tough Love Gordon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Satisfy Guest Expectations Cost effects on menu

The customer
 Reflect your guests’ tastes Financial restraints Profit outcomes
 Reflect your guests’ food preferences
 Ascertain your guests’ needs
Minimizing costs Operational budget

Attain marketing intent Quality standard

 Locations - flavor a & texture Specific


ingredient
 Time - visual appeal & colour
 Price - consistency & palatability
 Qualit - shape & flair Availability of equipment Employees’ skills and knowledge
 Specific food items

Nutritional concerns
Menu Planning
 low-fat Design
 high-fiber diets - Interior Decor
 vegetarian STYLES - Design and creativity
1. A la Carte (items are listed and priced separately) - Material & Color
2. Combination (combination of the table d'hôte and - Theme
a la carte pricing styles) - Space
3. A table d'hôte (a complete meal for one price) - Names of food items
Truth-in-menu laws 4. Fixed menus: a single menus for several months - Popular items
5. Cycle menus: designed to provide variety for guests who top of a list
 NEVER mislabel a product eat at an operation frequently - or even daily - Description
 “butter” must use butter not - Type style lettering
margarine - Clip-ons, inserts
 “fresh” must be fresh, not fresh frozen
Purchasing from reputable suppliers (daily specials)
 homemade” not purchased “ready-to-
heat”
 “Jamaica Choice” actually “Jamaican
made”
Accuracy of menu Menu Design and style

Satisfy Guest
Expectations

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