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Is it time to add a new entrée or two to your menu? If so, here are some things to consider: PowerPoint Presentation
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Is it time to add a new entrée or two to your menu? If so, here are some things to consider: - PowerPoint PPT Presentation

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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?. GUEST APPEAL. Type of food

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is it time to add a new entr e or two to your menu if so here are some things to consider

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

guest appeal
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

preparation
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

equipment
EQUIPMENT
  • New?
  • Cost?
  • Space required
  • Delivery time
  • Training for use
  • Special dishes or utensils

Food and Beverage Department

service
SERVICE
  • More work
  • New ways to serve
  • New plating, garnishing
  • Training required
  • Training time

Food and Beverage Department

costs
COSTS

Food and Beverage Department

must do
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

objectives and limitations
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