Menu Planning – Flashcards
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The menu
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The primary control and personality. Will determine equipment, layout/space, personnel, budget The major standing plan in the control element of food service system The menu is the major standing plan in the control element of food service system
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3 CHARACTERISTICS OF A MENU PLAN
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Goal based, highly strategic, long term
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CHARACTERISTICS OF A MENU PLAN Goals-based:
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have to be taken into consideration
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CHARACTERISTICS OF A MENU PLAN Highly strategic:
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have a plan of action that is intended to accomplish a specific goal.
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CHARACTERISTICS OF A MENU PLAN Long term:
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sometimes tweaked (some taken out or put in)
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MENU PLANNING FOR NUTRITION Goals
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To balance meals using food group recommendations To provide a minimum level of required nutrients To write claims on menu
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MENU PLANNING FOR NUTRITION Strategies
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1a. Food-based Menu planning (hospitals & schools) (FGP) 2a. Nutrients Based Menu Planning (schools & corrections) (DRI) 3a. FDA "healthy" claim for healthy in menu writings - LOL DON'T USE
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MENU PLANNING FOR NUTRITION Sample Objectives
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1b. To provide at least 1 full serving from the milk group 2b. To provide at least 1/3 needs for Calcium - b/c 3 meals 3b. To achieve less than 10% fat
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MENU PLANNING FOR NUTRITION Sample Tactics
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1c. serve 8oz carton of milk for lunch daily 2b. Include 5 sings from the milk group weekly 3b. Use low fat milk and keep cheese to less than 2 oz in recipe. erv
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MENU PLANNING FOR FINANCE Goals
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To standardize production processes To reduce operations costs To increase revenue
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MENU PLANNING FOR FINANCE Strategies
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1a. Use standardized recipes = Standardized recipe. Done over and over again by WEIGHT to come out consistently 2a. Document energy use and potential sources of waste = Do an AUDIT. Is food disappearing at night, are the lights off at night? 3a. Promotions and advertising
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MENU PLANNING FOR FINANCE Sample Objectives
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1b. Increase the recipe yield by 6 portions 2b. Reduce the energy use by 13% 3b. Increase business volume by 20%
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MENU PLANNING FOR FINANCE Sample Tactics
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1c. Use number 16 scoop instead of 12 scoop 2b. Switch to LED lighting 3b. Two for one coupon on Mondays
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MENU PLANNING FOR MARKET (who you're selling your food to) Goals
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To increase loyalty of green markets = SUSTAINABILITY (GREEN MARKET) To increase participation in lunch program To increase customer satisfaction
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MENU PLANNING FOR MARKET (who you're selling your food to) Strategies
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1a. Offer menu items that produce fewer carbon emissions 2a. Offer menu items that are highly accepted by High School Students 3a. Remove menu items that are related to poor Press-Ganey scores
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MENU PLANNING FOR MARKET (who you're selling your food to) Sample Objectives
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1b. Replace 3 heat cooked items for 3 non-thermal items 2b. Add three new highly approved (score 8 or above) meals per menu cycle 3b. Improve efficiency of tray delivery times by 20%
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MENU PLANNING FOR MARKET (who you're selling your food to) Sample Tactics
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1c. Acid cook fish as a daily special 2b. Add Spicy Buffalo Chicken to Fridays 3b. Eliminate French Service from floors 1-5
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4 MENU TRENDS
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Expectations of ethnic authenticity Nutrition Concerns about obesity ; health Curbside to-go/food trucks:
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MENU TRENDS Expectations of ethnic authenticity
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want it to be real, not feel Americanized
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MENU TRENDS Nutrition
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Growing trend for organic, free-range, cage-free, hormone-free, vegan, vegetarian, local, sustainable, raw, non- GMO Calorie count of foods, nutritional info
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MENU TRENDS Concerns about obesity ; health
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Portion sizes going back down, but society is not used to it. More healthful menu items with fruits, vegetables, whole grains, trans fat free, soy, probiotic foods
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MENU TRENDS Curbside to-go/food trucks:
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Convenience Self-contained foods = don't have to have utensils. BURRITOS, WRAPS, CALZONES.
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TYPES OF MENUS Full
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Categories have 2+ choices. Allows max choice for customer, advantage. Disadvantage - huge demand on facility. Ingredients and food products must be available at all times, in inventory. Production staff must have skills and flexibility to respond to meet variety of menu items. NOT SUPPOSED TO HAVE >30 ITEMS.
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TYPES OF MENUS Semi
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Semi: Include 1+ food choices in at least 1 menu category Long term care facilities may offer 2 entrees, 2 desserts, but only offer one veggie/salad # options vary on food service facility Carefully planned options to meet the need of customer. To lessen work loads of staff
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TYPES OF MENUS Non-Selective:
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no choices, all set.
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TYPES OF MENUS Single Use:
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used for one day, one time. Could be selective. Like a caterer (weddings). Holidays
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TYPES OF MENUS Static:
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same menu offered everyday (restaurant style). Clientele changes daily, not a lot of variety. Expect different people to come in
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TYPES OF MENUS Cycle:
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bi weekly, weekly, etc. Schools have a 4wk cycle. Try to break up monotony Advantage of repetition = easier to forecast, standardization
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TYPES OF MENUS A la carte:
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"by the menu", side/bottom of. Priced individually
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TYPES OF MENUS Table d'hote/Prix-Fix:
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"Host's table". Several food items grouped together at one price (holiday menus, new year's)
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TYPES OF MENUS Du jour:
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have to be planned daily.
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MENU PRESENTATION Sales tool:
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Provides a list of food items available for selection
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MENU PRESENTATION Customer education:
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Valuable tool for teaching children about good nutrition through the school lunch program and for instructing hospital patients on modified diets
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MENU PRESENTATION Spoken menus:
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Don't hand a menu to customer. Simply tell them what they have
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MENU PRESENTATION Room service:
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Used in hotels, SHARP hospital
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MENU PRESENTATION Variety:
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Project an accurate image of your operation. Must suggest price range and theme of foods served Ex. Larger font, braille, multiple languages, menu boards
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MENU PRESENTATION Menu psychology:
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Eye gaze motion: next slide. 1, 8 prime menu sales area Primacy and recency: position of menu items -; first and last, are the ones you want to sell most of. Font size and style: increase font to attract attention to an item. Decrease to deflect attention. Avoid fonts that are difficult to read especially in dim lighting. Color and brightness: increase the brightness, color or shading of visual elements to attract Spacing and grouping: using borders, placement of items together
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MENU STRUCTURE Breakfast/brunch
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changed to this b/c busy life. People want bigger and better tasting breakfasts/brunch instead of just bacon and eggs 20% of restaurant traffic. Can find in a gas station, convenience store, and grocery store. Not just restaurants. Commercial/onsite FSR has breakfast
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MENU STRUCTURE Lunch
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more difficult to deliver b/c more complicated foods are prepared and must be produced faster than dinner items Most often eaten away from home Successful FSF: to-go packaging (convenient, little more $) Onsite - busiest meal served.
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MENU STRUCTURE Dinner
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Supper, light evening meal. May serve items similar to breakfast/brunch/lunch Appetizers: More popular and larger selection in restaurants. Want smaller portion sizes at night
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FACTORS AFFECTING MENU PLANNING Customer Satisfaction
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Must take into consideration when it comes to menu planning BECAUSE of customer profile, age, gender, education, income, ethnicity, etc. Size and value = BIGGER for younger adults, SMALLER for older adults, no spicy
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FACTORS AFFECTING MENU PLANNING Demographics
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Age Gender= different in quantity and quality Education = higher education make healthier choices Income Ethnicity = specific foods Religion = kosher Health needs
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FACTORS AFFECTING MENU PLANNING Psychographics
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Family status = marital status, single people eat out more as well as smaller households
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FACTORS AFFECTING MENU PLANNING Lifestyle ; attitude =
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Men and women that travel a lot, QUICK PREPARED. Tourists = want to be amused with their foods.
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FACTORS AFFECTING MENU PLANNING Consumption patterns
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Convenience Meal timing = time people like to eat (day/afternoon/night) Customization = everyone wants this, substitution Sophistication = menu that makes them feel educated Eco friendly = sustainability, grass-fed animals, free-range, non-GMO, humane slaughtered
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FACTORS AFFECTING MENU PLANNING (menu often based on creator's preferences, MUST THINK OF CUSTOMERS) = way you meet these needs are through:
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Surveys: find preferences Hedonic Scale "Circle the word that best describes the food item" How much did you eat? By none, tasted, a little, a lot, all. Plate waste: food left on plate, weigh it to have objective #s to see what isn't liked in hospitals and schools Observation: trained observers in hospitals/schools, subjective measurement Self-Reported Consumption: how much you ate
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FACTORS AFFECTING MENU PLANNING Nutritional Influence
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: Dietary Guidelines for Americans. MyPlate
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9 FACTORS AFFECTING MENU PLANNING
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Adequate Nutrients within Calorie Needs. Weight Management. Physical Activity. Food Groups to Encourage. Fats. Carbohydrates. Sodium and Potassium. Alcoholic Beverages. Food Safety.
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9 FACTORS AFFECTING MENU PLANNING Adequate Nutrients within Calorie Needs.
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Harris benedict within calorie needs
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9 FACTORS AFFECTING MENU PLANNING Weight Management.
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30. Stay healthy 60. Physical fitness 90. Lose weight
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9 FACTORS AFFECTING MENU PLANNING Physical Activity.
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Balance, cardio, flexibility, muscle endurance, muscle strength Food Groups to Encourage. Fats. Carbohydrates. Sodium and Potassium. Alcoholic Beverages. 4oz Food Safety.
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Companion to the Guidelines is MyPyramid, which includes nutrition ; physical activity messages:
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Make half your grains whole. Vary your veggies. Focus on fruits. Get calcium-rich foods 1000 everyone. 1200 elderly. 1300 adolescents Go lean on protein. Know the limits on fats, sugars, and salts. Fats 20-35% Sugars ;10% total kcal. 6g wmen, 9 men Salts 2300mg (tsp) Find your balance between food and physical activity.
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FACTORS AFFECTING MENU PLANNING 6 Aesthetic Factors
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Flavor = taste and smell Sweet, salty, umami, sour, bitter Texture = structure of food. Feel of food in your mouth Crunchy, smooth, grainy, soft, dry Consistency Firmness, density, viscosity (resistance to flow) Color Rainbow Shape of food Create interest in food French fries = curly, waffle cut, classic, steak fries, shoestring fries Combo foods Raw with cooked Hot with cold
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FACTORS AFFECTING MENU PLANNING Government Regulations
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USDA, NSLP, elderly nutrition act ADA, diabetic Medicare/medicaid
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FACTORS AFFECTING MENU PLANNING Management Decisions
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Food cost: 35-40% in relation to revenue Think of raising costs, changing menu items, skills of labor Take into consideration the FTE = full time equivalent (full time vs part time employees)
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FACTORS AFFECTING MENU PLANNING Production Capability
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Look at FTE. How many people are working/are available According to those, may need to take out menu items
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FACTORS AFFECTING MENU PLANNING Type of Service
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Commissary, ready-prepared, etc. Ex. Items w/longer holding capability: if was prepared last minute = problem. Texture of items might be bad
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FACTORS AFFECTING MENU PLANNING Availability of Foods
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Depends on equipment, labor, etc. Seasonal, farm to table
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FACTORS AFFECTING MENU PLANNING A step-by-step procedure for onsite foodservice:
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1. Plan dinner meats or other entrées for the entire cycle. 6 wk: for each day, what is the main entrée or dinner? 2. Select the luncheon entrées or main dishes, avoiding those used on the dinner menu. Avoid repetition, need variety. RAAAIINBOW 3. Decide the starch item appropriate to the entrée. 4. Select salads, accompaniments, and appetizers next. 5. Plan desserts for both lunch and dinner. 6. After the lunch ; dinner have been planned, add breakfast and any others. 7. Review the entire day as a unit and evaluate if clientele, governmental regulations, and managerial considerations have been met. **double check
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MEAL PRICING Demand oriented:
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what the traffic will bear, what can you get away with charging. If you have competition, you have to pay attention.
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MEAL PRICING Mark-up method:
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figure out a pricing factor
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MEAL PRICING Mark-up method: Advantage:
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Could do this for every item on the menu, BUT usually put all items together and certain items are more, certain items are less
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MEAL PRICING Mark-up method: Raw food cost X Pricing factor = Menu sales price
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Pricing factor = 100 / food cost (%) 100/40 = 2.5 Menu item =; $2.00 X 2.5 = $5.00 (mark up to $5 to make a profit)
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MEAL PRICING Mark-up method: Hidden costs
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= 10% $2.00 X .10 X 2.5 = $5.50 = MARK-UP PRICE
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MEAL PRICING Mark-up method: Disadvantage
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A lot of costs that are not known until the end of the month Could lose $$$ No uniform cost in all menu items (higher or lower)
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Prime Cost: Based on food and labor
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Disadvantage: A lot of assumptions made with this method
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Selling price = prime cost X pricing factor (Raw food cost + labor) (100%/food cost + labor cost)
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Example: (continuing from slide 36) $2.00 40% = raw food cost; 8% = direct labor (48%) 100/48 = 2.08 factor $2.00 X 2.08 =$4.16 $4.50
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Commercial
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20% food cost 35% labor cost 100 / 55 = 1.82 = pricing factor
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Institution
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40% food cost 25% labor cost 100 / 65 = 1.53 = pricing factor
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NON-PROFIT
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80% - food cost 20% - labor cost No markup b/c non-profit
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Actual cost
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: taken everything into consideration, must be VERY accurate in records. Food cost, plates, napkins, spoons, electricity, etc. Some school districts and hospitals
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Actual cost Advantage:
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very accurate and make as much money as you're supposed to
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Actual cost Disadvantage:
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extremely time-consuming, record-keeping
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Menu price =
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Actual food cost + actual labor cost + Other variable costs + fixed cost + profit
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PRICING PSYCHOLOGY Secondary pricing strategies:
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in order to make more $$.
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PRICING PSYCHOLOGY Odd cents pricing:
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Price ends in odd number ($4.75) Price ends in number other than zero ($4.77) Price is just below a zero ($4.99)
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PRICING PSYCHOLOGY Pricing by the ounce:
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people think they are buying what they are going to eat.
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SECONDARY PRICING STRATEGIES Pricing restrictions
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Customers expectations: expect to pay a certain amount for certain items Prices maintained for relatively long time: customers happy with prices that don't change Recover expenses: management needs to manipulate prices so they make a profit (minimum price level, can't go too low)
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SECONDARY PRICING STRATEGIES Reasons for inflated menu prices
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Poor purchasing: don't have good record keeping/skills in purchasing. Have to make up for mistakes. Overproduction: don't keep good records, too much stuff. Lack of portion control: **inconsistencies. Ex. 43 slices of lasagna in one tray. Pilferage: employee theft
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SECONDARY PRICING STRATEGIES Other considerations in determining price
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Items with higher risk of spoilage: cost more The greater the number of items, the higher the markup Lower volume = higher markup
