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The Menu

The Menu. Goal 4.01:Explain the role of the menu in a culinary business . Role of the Menu. marketing/planning tool type of customers layout and type of equipment needed type/skill level of workers type and number of supplies needed. Influences on the Menu. Target Customers.

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The Menu

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  1. The Menu Goal 4.01:Explain the role of the menu in a culinary business.

  2. Role of the Menu • marketing/planning tool • type of customers • layout and type of equipment needed • type/skill level of workers • type and number of supplies needed

  3. Influences on the Menu

  4. Target Customers • needs/lifestyles target customers • types of foods • amount customers are willing to pay • marketing tool

  5. Price • Keep prices of all menu items in a range. • Not too high, not too low • Customers tend to avoid menu items that look out of place.

  6. Type of Food Served • stick to a theme or type of food • Give people what they expect. • ex: French food at a French restaurant

  7. Equipment • equipment determines what dishes/food can be served

  8. Skill of Workers • skill level of the kitchen staff determines menu items • more skill, more complex menu items

  9. Geography and Culture • location dictates what dishes are on the menu • ex: coastal- seafood • midwest- beef • ethnic neighborhoods

  10. Eating Trends • what is the latest craze • ex: healthy eating, gluten free, etc.

  11. Menu Types

  12. Fixed Menu • offers the same dishes everyday for a long period of time • often serve different people everyday • hotels, ethnic restaurants, fast food restaurants

  13. Cycle Menu • offer menu items for a set period of time • ex: meatloaf every Monday • usually in institutions that serve the same people everyday • schools, universities, colleges, hospitals, factories, military

  14. Du Jour Menu • lists dishes that are available on that particular day • offer many specialty items • listing daily specials at any type of restaurants

  15. A la Carte Menu • offers each food and beverage item priced and served separately • family style

  16. Semi-a La Carte Menu • entrée usually includes soup or salad, potato or rice, vegetable, meat • appetizer and dessert priced separately

  17. Table d’Hote Menu • complete meals- appetizer to dessert for one set price • set banquet menu (all served the same menu) • not necessarily true for this menu

  18. Prix Fixe Menu • complete meal for a set price • customer chooses one selection from each course • elegant restaurants • some banquets

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