1 / 15

Developing a Sales Menu: Menu Classifications, Listings, and Composition

This chapter focuses on developing a sales menu by identifying and discussing menu classifications, selecting menu listings based on variety, balance, and composition, and understanding truth-in-menu and nutrient claims. It also covers menu layout and design.

cfred
Télécharger la présentation

Developing a Sales Menu: Menu Classifications, Listings, and Composition

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter Three:Developing the Sales Menu

  2. ObjectivesUpon completion of this chapter, the student should be able to: • identify and discuss the major classifications on a menu. • select and describe menu listings based on variety, balance, and composition. • define and discuss truth-in-menu. • distinguish between nutrient and health claims on a menu.

  3. Creating a Menu Part of Concept Development is creating a menu that compliments the desired concept. Step 1: Menu Classifications Step 2: Menu Listings Step 3: Layout and Design

  4. Step 1: Menu Classifications Menu Classifications are the categories of offerings found on a menu. • Appetizers • Soups • Salads • Sandwiches • Entrées • Hot entrées (meats, poultry, fish and seafood) • Cold entrées (main course salads and cold plates) • Accompaniments • Desserts

  5. Step 2: Menu Listings Menu Listings are the offerings within each classification on the menu. Menu Listings should take the following into consideration: • Demographics • Type of restaurant • Geographical location • Accessibility of product • Equipment capacity • Skill level of employees

  6. Variety Variety is offering customers choice within the menu listings. • Hot and cold items • Cooking techniques • Colors • Configurations • Tastes • Heights • Textures

  7. Balance A menu is considered when the number of food items in each of the classifications is proportionately balanced based on the established concept. • A white tablecloth restaruant offering 10 appetizers, 3 soups, 4 salads, 25 entrées, and 8 desserts would be balanced.

  8. Composition Composition refers to the presentation of food on the plate. • Balance • Variety • Traditional combinations

  9. Copy Copy are the words on the menu. Three types of copy: • Descriptive • Merchandising • Accent

  10. Descriptive Copy Descriptive Copy describes and sells the menu listings to the customer. • Often includes: • Product • Size of portion • Geographic origin • Primary and secondary ingredients • Method of preparation • Appropriate accouterments • Keep explanation simple, clear, concise • Exclude words like “best,” “super,” etc. • Use appropriate food terminology

  11. Merchandising Copy Merchandising copies provides foodservice information and policies. • Often includes: • Hours of operations • Phone, address, and website • Credit cards accepted • Gratuity information for large parties

  12. Accent Copy Accent Copy is creative terminology that is used for a menu classification or menu listing that compliments the concept. • For Example: A restaurant in a theater district may use menu classifications such as: Act 1 = Appetizers Act 2 = Entrees The Grand Finale = Desserts

  13. Truth-in-Menu • Descriptions must be completely accurate • Legislation in some states to deter deceptive advertising • NRA’s Accuracy in Menus • Appendix A

  14. Quantity Quality Price Brand names Product identification Points of origin Merchandising terms Means of preservation Food preparation Verbal and visual preparation NRA’s Accuracy in Menus(Appendix A) Representation of:

  15. Menu Labeling Regulations • 1990 - Nutritional Labeling and Education Act (NLEA) • 1994 - NLEA includes medium sized restaurants • 1995 - small restaurants must comply • 1997 FDA determines all nutrients and health claims must be scientifically substantiated throughout the whole restaurant industry

More Related