THE
MENU
The Menu A menu is the heart of any restaurant; It showcases
everything you have to offer for food and beverages. The
menu is designed carefully to cater to the type of
customers, leading to consumer satisfaction and
motivating employees for a responsible and successful
service.
Importance of the
Menu
A menu is a list of prepared food
available to customers. It is the
key to the organization of a food
service business like a restaurant
or a catering service. It
determines the styles and types of
service, the décor, and the table
setting.
Types of Menus
A la Carte Table d’hote
• Food items priced • Grouped food items
individually sold for one price
• allowing customers • usually consisting of
to choose each dish a three-course meal
separately • Appetizers/Soups,
• Appetizers/Soups, Main Course,
Main Course, Dessert, Beverages
Vegetables, Salads,
Dessert, Beverages.
Types of Menus
Function Menu Cycle Menu
• Fixed-price menus • Set of menus that
for special rotate at intervals of
occasions six to thirty days
• with four to eight • This cycle length
courses depends on the type
• chosen beforehand of food service
operation
Menu Planning
Considerations
• Mission and objectives of the
food service business
• Variety of food in terms of
color, flavor, consistency,
texture, shape, garnishing, and
nutritive value
• Number of customers to be
served
• Skill of the staff
Menu Planning
Considerations
• The budget
• Equipment and facilities
• The style of service
• Food trends, habits, and
preferences
• Operations hour
• What to serve
• . Production process
• Use of convenience products
• Type of menu
Menu Pattern
• an outline of food to be
included in each meal and the
extent of choices available
Meal Plan
• Number of meal opportunities
over a specified period
• traditionally three meals a day
(breakfast, lunch, dinner)
Menu Writing Rules
• Capitalize the first letter of all words
except prepositions and conjunctions.
• Present menu items in the order they
are served.
• Arrange menu items symmetrically.
• Avoid pricing the food items on the
menu card.
• Place beverages as the last item of the
course they are served with.
The Menu Card
as a Marketing A menu card is a very important marketing tool
Tool designed to appeal to and influence customers.
It should be clean, simple in format, and with
an appropriate print size.
Menu A menu board describes food items available for
purchase, seen in many fast-food restaurants in
Board various designs, colors, and shapes. It acts as a silent
sales representative encouraging customers to select
and buy food and drinks.
