Evolution of Salad Offerings in Menus

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Questions and Answers

What is a current trend regarding salads in menus?

Reducing the number of salads offered as main dishes.

How are some menus adapting to people striving for a healthy lifestyle?

By offering multiple generous-portioned salads as main courses.

What is a way in which operators are achieving variety in salads?

By incorporating creative ingredients like nuts, seeds, and edible flowers.

What has led to a decline in self-serve salad bar popularity according to the text?

Operators' increased concerns about food costs. Signup and view all the answers

What is a trend regarding dessert choices on menus?

Coupling desserts with unique after-dinner drinks. Signup and view all the answers

How are some menus adapting to the trend of offering fewer dessert choices?

By focusing on dessert items with higher profit margins. Signup and view all the answers

What is the recommended approach if two fish or shellfish items are included on a menu?

They should be quite different, such as a lean and a fatter option. Signup and view all the answers

How many entrees is it advised to limit a menu to?

Five or less Signup and view all the answers

Why is it important to provide balance and variety in the vegetable, sauce, and starch dishes on a menu?

To ensure a visually appealing and well-rounded meal Signup and view all the answers

What is the purpose of using different cooking methods for vegetables?

To create visual interest and variety in the dishes Signup and view all the answers

Why should familiar vegetables like asparagus, peas, string beans, and carrots be offered on a menu?

For visual appeal, taste familiarity, and texture contrast Signup and view all the answers

What is the reason behind including fewer familiar vegetables alongside popular ones on a menu?

To maintain a balance between common and less common options for variety Signup and view all the answers

Why do chefs pay attention to the way ingredients are cut or prepared?

To improve the visual appeal and 'mouth feel' of the dish Signup and view all the answers

Why do some restaurants limit the number of menu items offered?

To reduce costs and maintain control Signup and view all the answers

What is the primary concern when choosing items for a menu?

Balance within food groups Signup and view all the answers

Why might lunch menus offer a minimum number of appetizers compared to dinner menus?

To allow for expansion into more choices during dinner service Signup and view all the answers

How do garnishes contribute to the overall dining experience?

By adding visual appeal and making common dishes seem exotic Signup and view all the answers

What factors determine the number and types of soups offered on a menu?

Patrons' preferences and meal periods Signup and view all the answers

Study Notes

A well-planned menu should have a balance of different dishes, including lean and fatty fish or shellfish to offer variety.

Vegetables

Vegetables should complement the entree choices, such as sweet potatoes or yellow winter squash with ham, chicken, or turkey.
A variety of vegetables should be offered, including popular ones like asparagus, peas, and carrots, as well as less familiar ones.
Vegetables can be prepared using different cooking methods, such as steaming, grilling, roasting, and pureeing, to add variety.

Salads

The number of salads offered as meal accompaniments has decreased, but larger-sized specialty salads with grilled meat or seafood are becoming popular.
Salads can feature a variety of ingredients, such as arugula, endive, spinach, artichokes, hearts of palm, nuts, seeds, patés, and edible flowers.
A range of salad dressings, including flavoured vinegars and oils, honey, cheese, and mustards, can be offered to add variety.

Desserts

The trend in menus has been to offer fewer dessert choices, but to make those items more elaborate.
Desserts can be used as a selling opportunity, where sweets or pastries can be coupled with unique after-dinner drinks to generate sales.

The number of menu items varies greatly, ranging from limited menu operations to menus offering many choices.
Management wants to limit the number of offerings to reduce costs and maintain good control, while patrons may desire fewer items to avoid overwhelming choices.
The key to choosing menu items is to achieve balance and variety within food groups.

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