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Adding New Entrees to Your Hotel Menu: Considerations and Implementation

Explore the feasibility, costs, and reception of adding new menu items at your hotel. Analyze guest appeal, preparation, equipment needs, service aspects, costs, and objectives to ensure successful menu expansion.

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Adding New Entrees to Your Hotel Menu: Considerations and Implementation

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  1. Is it time to add a new entrée or two to your menu?If so, here are some things to consider: Is it feasible? What are the costs? How will the item be received by Hotel clientele? Does the item fit in with others similar on the menu? Food and Beverage Department

  2. GUESTAPPEAL • Type of food • First course, entrée, salad, dessert • Price • Quantity • Taste • Appearance • Variety • Healthfulness Keep in mind an increasing awareness of healthy eating Food and Beverage Department

  3. PREPARATION • Time required • Skills required • Space required • Availability of ingredients • Compatibility with other menu items • equipment, timing • Extra personnel required • Training time Food and Beverage Department

  4. EQUIPMENT • New? • Cost? • Space required • Delivery time • Training for use • Special dishes or utensils Food and Beverage Department

  5. SERVICE • More work • New ways to serve • New plating, garnishing • Training required • Training time Food and Beverage Department

  6. COSTS Food and Beverage Department

  7. MUSTDO: • Test recipes • taste, yield, proportions • Standardize recipes • Check suppliers • Train cooks • Train wait staff • Taste, • how cooked, ingredients, texture • Costing and pricing Food and Beverage Department

  8. OBJECTIVESAND LIMITATIONS • Must meet guests’ tastes • Must be feasible with staff and space • Must meet cost/price guidelines • Must be within budget • Must be compatible with Bell Orchid Hotel offerings. Food and Beverage Department

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