Building Your Menu

1. Building Your Menu Build, price, and portion an effective catering menu

2. It all starts with your menu • Offering a diverse collection of menu offers for different buyers • Standardized catering menu for most daily catering needs: • Refreshed at least once annually with updated menu items and pricing • Option to refresh quarterly with seasonal specials to supplement regular menu • Specialized menu options: • Free-standing Your Health Your Way menu • Simply to Go casual catering menu for drop-off catering • Customized menus for executive catering and special events • Using established recipes provides guidance and controls • Proper portioning reduces waste and helps control costs • Following suggested menu pricing and use of Catering Essentials pricing tools facilitates financial success

3. Menus and Recipes 3 base menu options to match varying account needs Simply to Go Catering Your Health Your Way Catering Portioning Guidelines Each menu offer contains portioning guidelines for every item Pricing resources Price and portion guide Pricing barometer Competitive analysis Contribution analysis Cooking up a profitable event Tri-fold Menu Cookbook

4. Building an appropriately sized menu Three menu/brochure template solutions • Folder booklet menu • large menu with more extensive offer intended for larger locations • Quad fold menu • Mid-range menu for a range of account needs • Tri fold menu • compact menu intended for smaller location needs Selecting your menu style • Choose the menu option that best fits your account size and that your team can effectively manage • Customize offer template to fit your specific needs

5. Customizing your menu Custom product selections • Incorporate frequent customer requests/local favorites • Maintain menu balance throughout • Integrate Your Health Your Way offers into each day part • Item requiring special ingredients or more prep time need to be thought through • how will you manage production and lead time requirements?

6. Pricing your offer Flavor Catering Pricing Essentials • After your menu is built, establish pricing that meets your financial goals • Utilize the Flavor Catering Pricing Essential tools • Conduct regular competitive analysis of local caterers, restaurants, and grocery stores • Be forward thinking – commodity costs will continue to rise • Encourage value-added sales opportunities: • Add-on sides, beverages • China service, flowers, props, special linens • Celebration cakes and party supplies

7. Managing the middle of the page Back of the house management Production Staff • Managing overall production • Managing tray preparation • Managing portion sizes and avoiding over-portioning Catering Service Staff • Managing beverage quantities • Managing condiments and table top product quantities • Managing use and collection of event merchandising and smallwares Catering Prep and Portion Tool • Scalable order fulfillment tool • Portion specifications for all supported menus • Provides checklist of items and quantities needed for each order

8. Portioning management – Portion Tool Catering prep and portion guide Welcome screen with navigation tabs

9. Portion guide menu • Designing your menu • Delete rows that do • not correspond to • your menu • Enter your selling • price • Hide deleted rows

10. Order management • Order management • Quick navigation • directions to build order • Ordering and customer • counts • Scroll to bottom of page • to the portion calculator • button to setup • workbook

11. Customer information management • Event specific information • Client and customer • name • Meeting and room • setup and start • times • Special delivery • instructions • Manage multiple day parts

12. Production management • Production worksheet • Order fulfillment