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
Target Customers • needs/lifestyles target customers • types of foods • amount customers are willing to pay • marketing tool
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.
Type of Food Served • stick to a theme or type of food • Give people what they expect. • ex: French food at a French restaurant
Equipment • equipment determines what dishes/food can be served
Skill of Workers • skill level of the kitchen staff determines menu items • more skill, more complex menu items
Geography and Culture • location dictates what dishes are on the menu • ex: coastal- seafood • midwest- beef • ethnic neighborhoods
Eating Trends • what is the latest craze • ex: healthy eating, gluten free, etc.
Fixed Menu • offers the same dishes everyday for a long period of time • often serve different people everyday • hotels, ethnic restaurants, fast food restaurants
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
Du Jour Menu • lists dishes that are available on that particular day • offer many specialty items • listing daily specials at any type of restaurants
A la Carte Menu • offers each food and beverage item priced and served separately • family style
Semi-a La Carte Menu • entrée usually includes soup or salad, potato or rice, vegetable, meat • appetizer and dessert priced separately
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
Prix Fixe Menu • complete meal for a set price • customer chooses one selection from each course • elegant restaurants • some banquets